Carrabba's Copycat Stuffed Mushrooms
Serving Size / Yield
- 12 whole mushrooms
- 1 tbs. extra virgin olive oil
- 1 tbs. garlic, minced
- 1 (8 oz.) package cream cheese
- 1/4 C. Parmesan cheese, grated
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. onion powder
- 1/4 tsp. ground cayenne pepper
Preheat oven to 350 degrees F and coat a baking sheet with parchment paper. Gently clean mushrooms and remove stems. Minced stems and set aside.
In a large skillet, warm olive oil over medium heat. Add garlic and minced stems to skillet. Cook for 3 minutes or until tender. Remove mixture from heat and set aside to cool.
Combine cream cheese, Parmesan, ground pepper, onion powder, cayenne pepper and garlic mixture in a large bowl. Spoon mixture into each mushroom cap.
Transfer mushroom caps to prepared baking sheet. Bake for 20 minutes or until heated through.