Raise your hand if you love mushrooms as much as I do.
Now, put your hand down.
Because NO ONE loves muchrooms as much as I do.
You may think you do...
But, you are wrong.
I made this recipe before Sarah, and tweaked it around a bit and then she made it, and tweaked it around a bit more. And now I think we have it down perfect.
Perfect I tell you!
Chop half of the stems extremely fine...(yes, extremely or you will end up with a lumpy filling. Good in theory, but not so good in reality), discard of the rest.
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 the garlic (If you do burn the garlic, feel free to comment here and tell me, it will make me feel better about burning my garlic.
Set aside to cool.
...then add even more on top of that.
Arrange the mushroom caps on prepared cookie sheet, top with breadcrumbs.
Bake for about 30 minutes at 350, or until the tops are browned.
24 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 tsp paprika
1/4 tsp coriander
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.
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 rest of ingredients. 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. Bake for 25-30 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.