Grab all supplies needed for the day and set up your station.
Ingredients you will need, pre measure them.
Fill a bowl with COLD water for cleaning your mushrooms.
Drop the mushrooms in the COLD water. Do not let them sit in the water. Mushroom are porous vegetables which means they will soak up the water. If they soak up too much water they will become soggy.
With your hands quickly rub the mushrooms to get all the dirt off.
Once they are clean drop the mushrooms on to a few paper towels and dry them off.
Drying the mushrooms.
Next, you will remove the stem from the mushroom,leaving a deep carved out center. Take a spoon and use the spoon to go around the stem.
Once you have gone around the stem with the spoon use your hands to take out the stem. Use your spoon to carve out a little of the bottom of the mushroom to give you more space for the filling.
Put the mushroom tops off to the side and all the stems on a cutting board.
Finely mince the stems, using the proper techniques.
Finely chopped stems.
Turn a burner on to medium heat.
Measure 1/2 TBS of margarine.
Put the margarine in the pan and let it slightly melt.
Then add in the mushroom stems.
Mix the stems and the margarine together to coat all of the mushrooms.
Grab 2 garlic cloves and out on to your cutting board.
Smash the garlic to remove the peel.
Finely mince the garlic, using the same cutting technique as you did with the mushroom stems.
Add the garlic to the mushroom stems and be sure to stir constantly. If the food starts to burn, remove it from the burner and adjust the heat as needed. Do not burn the filling!
Stir the entire time!
To the filling add in the salt. ( it is in your kitchens)
Add in the Cayenne pepper.
Next add the onion powder to the mix. Make sure you are still stirring constantly.
Once all your ingredients are in the pan let it cook for another 2 minutes, stirring, until the mushrooms are golden brown. You should be able to smell them!
Once the filling is golden brown add it to a large bowl.
To the cooked filling add in the cream cheese.
Measure the Parmesan cheese with a metal spatula and a dry measuring cup.
Add the Parmesan cheese to the bowl.
Using a rubber scrapper mix the filling until the cream cheese is light and fluffy.
Lay out the sheet tray with a fitted piece of parchment paper. Have your mushroom caps and the filling ready.
Using a spoon fill the mushroom caps with the filling. Smooth out the top of the filling and make it look visually appealing.
Smoothing out the top with the spoon.
Line up the filled mushrooms on the sheet tray, make sure they are all standing up straight.
Pre heat your oven to 350 degrees.
Put the mushrooms in the center of your oven.
Bake for 20 minutes or until they are golden brown and sizzling hot.
Remove the mushrooms once they are golden brown and super hot!
Take a small amount of parsley and pick off individual leaves.
Each mushroom will get an individual leaf of parsley.
Put the parsley leaf off to the side so you can see the beautiful filling you made.
Sprinkle the tops with either paprika or Cayenne pepper (if you want it spicy.)
Hold your hand up high when you sprinkle the spice so it falls evenly on the mushrooms.
Put them on a plate and garnish to make it look beautiful! Bon appetite!
- 11.0 Mushrooms
- 6.0oz Cream cheese
- 2.0 Garlic cloves
- 1/4tsp Onion powder
- 1/4tsp Cayenne pepper
- 1/4tsp Salt
- 1/4c Parmesan cheese
- Small Sauté Pan
- 2 bowls
- Rubber scrapper
- Cutting board / damp towel
- Measuring utinsels
- Small sheet tray
- Parchment paper