Super Stuffed Mushrooms

The final recipe that I made for break-fast was Stuffed Mushrooms from Annie's Eats. I don't think I need to say much more to introduce them because they were a huge hit!

Ingredients:
24 whole fresh button mushrooms

4 cloves garlic, coarsely chopped

2 tsp. vegetable oil

8 oz. cream cheese, softened (I used reduced fat)

1/4 cup grated Parmesan cheese

1/4 tsp pepper

1/4 tsp onion powder

1/4 tsp cayenne pepper

Fresh rosemary, for garnish

Directions:

Preheat the oven to 350 degrees F. Lightly grease a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully remove the stems from the mushroom caps, setting the caps aside for later.

Add the stems to the bowl of a food processor (I actually used a blender). Add the garlic to the food processor as well, and pulse in brief bursts until the mushroom stems and garlic are finely chopped.

Heat the oil in a large skillet over medium heat. Add the chopped mushroom stems and garlic and cook until all the moisture has disappeared, about 5-7 minutes. Lower the heat to medium-low. Stir in the cream cheese, Parmesan cheese, and spices.

Using a small spoon, fill each mushroom cap with a generous amount of filling. Arrange the mushroom caps on the prepared baking sheet.

Bake for 20 minutes or until the mushrooms are hot and liquid starts to form under the caps. Transfer to a serving platter, garnish with rosemary, and serve immediately.

Couple things... I didn't use bread crumbs so to keep this recipe gluten free. I also didn't serve these immediately. Due to timing, I baked them through, then reheated them just for a couple minutes at 350F before serving them. They were at room temperature, but still delicious! These got gobbled down really fast and ended up being way easier than I anticipated. I actually made 25 mushrooms and they really aren't so bad for you! Only about 1 pt/mushroom. This ended up being a much easier recipe than I was expecting and I would definitely make it again!