Asparagus Stuffed Mushrooms
What is it with me that all things mushroom must contain asparagus? I don't know, but this recipe turned out mouth watering! The vast majority has been stolen shamelessly from elsewhere on the web. Deal with it.
Ingredients
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon (3 cloves) minced garlic
6 thin stalks asparagus, finally chopped
1 (8 ounce) package Tofutii "Better Than" cream cheese, softened
1/4 cup grated soy Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Directions
1. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Break hard ends off the asparagus. Bisect and finely chop.
3. Heat oil in a large skillet over medium heat. Add garlic, asparagus, and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
4. In a bowl combine cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper.
5. Preheat oven to 350 degrees F (175 degrees C).
6. When garlic and mushroom mixture is no longer hot add to cream cheese mixture. Mixture should be very thick.
7. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. 8. Arrange the mushroom caps on prepared cookie sheet.
9. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
You'll have lots of left over cream cheese filling. It makes an excellent chip dip, or, you can increase the number of mushrooms you're filling, just don't double the recipe to use their stems, this could get out of control quickly.
Ingredients
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon (3 cloves) minced garlic
6 thin stalks asparagus, finally chopped
1 (8 ounce) package Tofutii "Better Than" cream cheese, softened
1/4 cup grated soy Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Directions
1. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Break hard ends off the asparagus. Bisect and finely chop.
3. Heat oil in a large skillet over medium heat. Add garlic, asparagus, and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
4. In a bowl combine cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper.
5. Preheat oven to 350 degrees F (175 degrees C).
6. When garlic and mushroom mixture is no longer hot add to cream cheese mixture. Mixture should be very thick.
7. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. 8. Arrange the mushroom caps on prepared cookie sheet.
9. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
You'll have lots of left over cream cheese filling. It makes an excellent chip dip, or, you can increase the number of mushrooms you're filling, just don't double the recipe to use their stems, this could get out of control quickly.
posted by granola girl at 11:55 AM
2 Comments:
I could hardly wait to get these out of the oven before I popped one in my mouth. I was richly rewarded. They're quite spicy, but utterly tasty.
One nice bonus: I was worried about the tofu cream cheese not cooking well—it was just fine!
I had some asparagus and mushrooms and usually stuff with turkey sausage but decided to try this recipe added to mine - and using sour cream instead of the tofu cream cheese. It was by far the best stuffed mushrooms I've ever made!! Will definitely serve it at a future party! (I think better than my crab cakes!) Thanks!
-A
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