Recipe from: Priscilla R.
12 whole fresh mushrooms
1 Tablespoon vegetable oil
1 Tablespoon minced garlic
1 (8 ounce) package of cream cheese, softened
1/4 Cup grated Parmesan Cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
1 bag of deveined shrimp
Preheat oven to 350 degrees. Spray a baking sheet with cooking spray or cover with non-stick foil paper.
Clean mushrooms with damp paper towel. Carefully break off stems. Set mushroom caps aside and chop stems extremely fine, discard tough end of stems. Rise crab meat and or shrimp and also chop extremely fine.
Heat oil in a large skillet over medium heat. Add garlic, crab/shrimp and chopped mushroom stems to the skillet. Fry until moisture has disappeared, taking care not to burn garlic.
In a medium bowl add cream cheese, then stir garlic and mushroom mixture into the cream cheese, add Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick.
Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet. Sprinkle some Parmesan cheese on top if you want.
Bake for 20 minutes or until the mushrooms are piping hot and liquid starts to form under caps.