Hot to Make Stuffed Mushrooms — Delicious Cream Cheese Stuffed Mushrooms
I first made these spicy cream cheese stuffed mushrooms for a party I held last year, using ingredients that I had around the house. Once the guests arrived, I put them out as an appetizer … and they were gone so fast that I never got to have any! I’ve made this stuffed mushroom recipe many times since then and always enjoy eating them. The added vegetables give them a nice crunch texture.
INGREDIENTS
2 dozen large mushrooms with stems
1/2 cup olive oil, butter or margarine
1 red pepper
1 green pepper
8 oz Philadelphia cream cheese (I prefer to use the softer kind that comes in a tub rather than the brick)
1 Tbsp creamy ranch dressing
1 tsp garlic powder
Pinch of cayenne pepper (optional)
1 package bread crumbs
Cooking spray, such as PAM
DIRECTIONS
1. Remove the stems from each mushroom; set the stems aside
2. Liberally brush each mushroom, inside and out, with the oil, butter or margarine
3. Chop the mushroom stems and peppers into very small pieces and mix together.
4. Add the cream cheese to the vegetables and mix together thoroughly; add in the dressing, garlic powder and cayenne pepper and continue mixing until well-blended.
5. Spoon some of the cream cheese mixture into each mushroom cap. Sprinkle with the breadcrumbs.
6. Place mushrooms in a non-stick baking tray (or douse it with a cooking spray to prevent them from sticking), making sure to leave enough space between each so that they don’t stick together. Bake at 350 degrees for about 30 minutes or until tops are golden.
