Preheat oven to 350 degrees F (175 degrees C). Lay out parchment paper on a baking sheet.
Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems or if you want chop up some full mushrooms for extra.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushrooms to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet. Add a pinch of paprika on each mushroom.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps. Enjoy!
This is a recipe for a nice appetizer, Stuffed Mushrooms. It is nice and simple and easy to make as well. Great for serving during parties or any group get together. It’s also best to find some decent size mushrooms to make things easier for yourself and it’s pretty flexible for it. I actually prefer it to be less cream cheese but feel free to adjust it as needed, you can also buy some extra mushrooms and use those to have a more “meat” in your filling. Overall a nice and delicious recipe.