Best Stuffed Mushrooms

The filling is creamy and delicious,
and the addition of cayenne pepper
gives these a surprising kick.
I also like these because they
can be prepped and stuffed in advance,
and then baked when needed,
which makes them perfect for entertaining.

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
minced fresh herbs, for garnish

Directions:
Preheat the oven to 350° F.
Lightly grease a baking sheet with cooking spray.
Clean mushrooms with a damp paper towel.
Carefully remove the stems
from the mushroom caps,
setting the caps aside for later.
Add the stems to the bowl of a food processor.
Add the garlic to the food processor as well,
and pulse in brief bursts until
the mushroom stems and garlic are finely chopped.
Heat the oil in a large skillet over medium heat.
Add the chopped mushroom stems and garlic
and cook until all the moisture
has disappeared, about 5-7 minutes.
Lower the heat to medium-low.
Stir in the cream cheese,
Parmesan cheese and spices.
Stir together until the mixture
is smooth and creamy; remove from the heat.
Using a small spoon, fill each mushroom cap
with a generous amount of filling.
Arrange the mushroom caps on the prepared baking sheet.
Top with bread crumbs, if desired.
Bake for 20 minutes or until the mushrooms
are hot and liquid starts to form under the caps.
Transfer to a serving platter,
garnish with fresh herbs and serve immediately.