12 whole fresh mushrooms
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
1.Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems.
2. Stir cream cheese, Parmesan cheese, black pepper, garlic powder, onion powder and cayenne pepper. Mixture should be very thick. Place mixture in a Ziploc bag, and cut a small hole in one corner of the bag. Use the bag like a pastry bag to fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
3.Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
I ended up with enough filling to fill at least another 1/2 package of mushrooms. Also, Hubby loved the spice of the cayenne, but next time I'll try a little less... it was a bit overpowering.
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