Cheese Stuffed Mushrooms

I love mushrooms! These stuffed mushrooms are the bomb. You can add crab meat to make them less creamy, if you'd like. I had leftover filling, which was yummy on celery sticks and saltines. Makes about 2 dozen mushrooms.

Cheese Stuffed Mushrooms

Ingredients:

20 - 24 whole fresh medium-sized mushrooms
1 Tbsp butter
4 coves garlic, minced
1 8-oz package cream cheese, softened
1/4 c grated Parmesan cheese
1/4 tsp ground black pepper
1/4 tsp garlic salt
1/4 tsp onion powder
1/4 tsp ground cayenne pepper

Directions:

1. Preheat oven to 350 degrees. Lightly grease 7x11 baking pan; set aside.
2. Wash mushrooms in colander; pat dry with paper towel. Carefully remove stems, slicing off any tough ends, and dice.
3. Melt butter in large skillet over medium heat. Add diced mushroom stems and garlic; cook four minutes, stirring frequently. Set aside.
4. In medium bowl mix cream cheese, Parmesan cheese, black pepper, garlic salt, onion powder and cayenne pepper. Once cooked mushroom stems aren't too hot mix them in.
5. Add mixture to large ziplock bag. Cut a small hole in one corner of bag and squeeze filling into mushroom caps. Place in greased baking dish and bake 20 minutes, or until liquid starts to form under caps.