These are a holiday favourite in my clan. They are relatively quick to make and will disappear faster than you can get them on the table. By far, however, the best part of this recipe is how easily the flavour can be altered with the simplest of additions!
24 Medium white cap mushrooms
Twist out the stems and wash the caps well. Pat the caps dry with a paper towel. Lay down a piece of parchment paper on a cookie sheet and assemble mushrooms into rows. Let them continue to air dry while you mix up the filling.
10 oz Philadelphia Italian herb & cheese cream cheese
1/4 c Grated Parmesan cheese blend
1/4 t Onion powder
1/4 t Garlic powder
1/4 t White pepper
1/4 t Cayenne pepper
Combine all ingredients and mix well. Transfer the filling into large ziplock bag and cut out the corner on one end, creating your own pastry bag. Fill each mushroom with desired amount of filling. As the filling is very flavourful, I do not use very much per mushroom.
Fun additions to the filling:
Crabmeat
Bacon crumbles
Ground Italian sausage
Panko bread crumbles
Minced garlic
Green onions
Enjoy!
