Stuffed Mushrooms

So, right now I am at a high school speech and debate tournament as a judge. I judge at most tournaments that are near me, and each time I wonder why I am still judging. I am a very good speech judge, but I don’t know hardly anything about debate. I mean, I can usually tell who should win, but I have a hard time giving critiques that I am completely confident about. This tournament is especially difficult because it is being held on a University campus and I have to walk back and forth to different buildings in between each round. There is also no judges’ room, which means no free food for the judges. I think I am going to pass out. I haven’t eaten all day long. I am waiting for the competitors to get to the round right now and I just thought I would vent and drool over this yummy yummy recipe. This is making me so hungry!

Ingredients:

• 24 whole fresh button mushrooms
• 3-4 cloves garlic, coarsely chopped
• 2 tsp. vegetable oil
• 8 oz. cream cheese, softened
• ¼ cup grated Parmesan cheese
• ¼ tsp. pepper
• ¼ tsp. onion powder
• ¼ tsp. cayenne pepper
• Bread crumbs and minced fresh herbs, for garnish (optional)

Directions:

1. Preheat oven to 350 F. Lightly grease a baking sheet with cooking spray. Clean mushrooms off with a damp paper towel. Remove the stems from the mushroom caps, setting the caps aside for later. The stems should pop right out. Chop the stems and garlic extremely fine. Or just add the stems and garlic to a food processor or a blender and pulse until finely chopped.

2. Heat oil in a large skillet over medium heat. Add the copped mushroom stems and garlic and cook until the moisture has disappeared, but don’t burn the garlic (about 5 minutes).

3. Lower the heat to medium-low and stir in the cream cheese, Parmesan cheese, and spices. Stir together until the mixture is thick and creamy. Remove from heat and fill each mushroom cap with a big glob of filling. Bake for 20 minutes or until the mushrooms are really  hot and liquid starts to form under the caps. Garnish with fresh herbs and bread crumbs. Serve right while hot.

Recipe adapted from Allrecipes and Annie’s Eats.