These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy’s absolute favorite.
I’ve made these many times and everyone loves them. They are not time consuming at all and can be made up two days before needed. Wash mushrooms and twist out stems. Drain in colander. Put mushroom caps on paper towels to drain well. Slice off woody part of stem and put in food processor. Pulse stems until minced. Add 1 Tlbs olive oil to pan and stir-fry minced stems and garlic (minced type from jar)until dry. Add spices. Slightly cool, but while still warm add cheeses (and a can of drained crab if want). Put a plastic zip lock bag into a bowl and roll back sides- add cream cheese mixture. Snip off one corner and use as a pastry bag to fill mushrooms. If making ahead 1)use only freshest mushrooms you can find, 2)blot off excess water from mushrooms, 3)put them into a non-metalic dish. I sprinkle the tops with shreded (not grated )parmesan cheese. Cover well with plastic wrap and refrig. until ready to bake.
12 whole fresh mushrooms
1 tablespoon vegetable oil
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