Stuffed Cremini III
24 Fresh Crimini Mushrooms
1 Pound Ground Beef
1 Tablespoon Minced Onion
2 Cloves Garlic, Minced
3 Tablespoon Butter
½ Cup Bread Crumbs
Sea Salt And Pepper To Taste
½ Cup Heavy Cream
½ Cup Butter, Melted
1 Teaspoon Chili Powder (Optional)
Step 1 Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems.
Step 2 In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
Step 3 Dip mushroom caps in ½ cup melted butter, and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
Step 4 Bake for 20 to 25 minutes in the preheated oven.
Creamy Stuffed Mushrooms
12 Whole Fresh Mushrooms
1 Tablespoon Vegetable Oil
1 Tablespoon Minced Garlic
1 (8 Ounce) Package Cream Cheese, Softened
¼ Cup Grated Parmesan Cheese
¼ Teaspoon Ground Black Pepper
¼ Teaspoon Onion Powder
¼ Teaspoon Ground Cayenne Pepper
Step 1 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Step 2 Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems 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.
Step 4Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.