12 whole fresh mushrooms (my preference is to use smaller-sized mushrooms)
1 T olive oil
1 T minced garlic
1 8 oz package of cream cheese, softened
1/4 c. grated parmesan, plus additional grated parmesan to garnish
1/4 t. black pepper
1/4 t. onion powder
1/4 t. cayenne pepper
Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Thoroughly clean mushrooms. Carefully break off stems, and chop stems finely, discarding any tough ends.
Heat olive oil in a medium size skillet over medium heat. Add garlic and chopped mushroom stems to skillet, and saute until any moisture has disappeared. Garlic burns easily, so take care. Remove skillet from heat.
When garlic and mushroom mixture has cooled slightly, mix in softened cream cheese, parmesan cheese, pepper, onion powder and cayenne pepper. Using a spoon, fill each mushroom cap with a generous amount of stuffing. Place the filled mushroom caps on prepared baking sheet. Garnish with the additional parmesan.
Bake the mushroom caps for 20 minutes in the preheated oven, or until the mushrooms are piping hot.