This recipe is a keeper! Easy and very tasty. I chose this recipe because I need to eat gluten free and didn't have any GF bread crumbs for the traditional recipe. I made 18 generously stuffed medium-large mushrooms and even decreased the cream cheese to 6 oz. I also used garlic powder instead of fresh garlic. I was also short on time and it worked up very quickly. Twenty minutes at 350F was just right - we like a little "bite" left to our mushrooms (not mushy). The cayenne pepper is a must . If you're afraid it will be too spicy, just use less. I only used about a pinch of cayenne and it still gave a nice contrast to the cheesiness.
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This recipe is a keeper! Easy and very tasty. I chose this recipe because I need to eat...