Mouth Watering Stuffed Mushrooms Recipe

12 fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 oz) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

1 Preheat oven to 350*F. Spray a cookie sheet with non-stick cooking spray.

2 Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding "tough" end of stems.

3 Heat oil in a large skillet over a medium-low heat. Add garlic and chopped stems to the skillet. Fry until any moisture (that seeped out of the mushroom stems) has disappeared, taking care not to burn garlic. Set aside until cool.

4 Once stem mixture is cool, stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper into the skillet. 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.

5 Bake stuffed mushroom caps at 350 degrees for 20 minutes, or until the mushrooms are piping hot and liquid starts to form under caps.