1 pack (about a pound, or 12-17) mushrooms
1 tablespoon vegetable oil
Some garlic (you should peel and crush)
1 onion finely chopped
1/2-2/3 of an 8-ounce package of cream cheese, softened (or a lower fat substitute)
1/4 cup grated Parmesan cheese
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper
You start off by twisting off the stems of the rinsed mushrooms. Place the remaining mushroom shells on a baking sheet.
Chop up the stems into really tiny pieces. Chop up the onion into really tiny pieces as well, and crush a few cloves of garlic (to taste). Saute the onion first until it's pretty clear, then add the mushrooms and garlic. You want the mixture to be fairly dry when you are finished cooking it.
Wait for the cooked mixture to cool down. Once it's close to room temperature, add about half a pack of cream cheese and 1/4 cup of grated parmesan, as well as 1/2 tsp ground black pepper and 1/2 tsp cayenne pepper. Mix well and add to mushrooms, as below.
You can keep these in the fridge for up to 2 days before baking them, as above. Bake them at about 350-375 F, 180 C, for 30 minutes (or a little more, depending on your oven.) They should be a beautiful golden brown colour, with a little liquid starting to form on the bottom of the mushrooms.
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