Mushrooms are filled with a rich filling of cream cheese and parmesan that is seasoned with garlic, pepper and a dash of cayenne to spice things up.
Something else. 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 kitchen roll 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 until dry. Add spices. Slightly cool, but while still warm add cheeses. Put a plastic freezer 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 grated parmesan cheese. Cover well with cling film and refrig. until ready to bake. (I've made up to two days in advance). - 08 Oct 2008
Something else. This is a favourite recipe that I have made several times and I never have any leftovers. Even my young son loves the flavourfull filling. These are great to bring to parties. I usually prepare the stuffing and put into a plastic bag and assemble them when I arrive. Just snip off the corner of the bag, fill the mushrooms like a pastry and pop in the oven. Adjustments I make are I add crab meat to the mixture which I find adds a little more substance to an otherwise very creamy filling. I like to sprinkle with parmesan cheese before putting them in the oven which adds a nice touch. A trick I use is to use smaller mushrooms so there is a good balance between mushroom and the amount of filling. I tried larger ones one time and it almost seemed like each bite was just a bit too full of creamy mixture. I also lightly butter the mushrooms before baking which keeps them from drying out. Last trick is I bake them in mini muffin tins. They hold the smaller mushrooms perfectly and the tins keep the mushrooms from tipping over and rolling around. The cayenne pepper gives just the perfect amount of kick to this recipe. - 08 Oct 2008