Cream Cheese Stuffed Mushrooms
24 whole fresh medium-sized mushrooms
1 tablespoon olive oil
1 tablespoon minced garlic
1 (8oz) package cream cheese
1/4 cup grated parmesan cheese
1 teaspoon Everglades Heat
1 tablespoon finely chopped green onion
1/4 cup melted butter
4 strips of bacon fried into little pieces
Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray. Clean Mushrooms with damp paper towel. Carefully break off steams (I use a small spoon to remove the steams). Chop stems extremely fine, discarding the tough ends of the stems.
Heat oil in large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
Microwave butter for 1 minute. Toss mushroom caps in melted butter.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, Everglades Heat, green onion, and worcestershire. Mixture should be very thick.
I use a ziploc bag to make a pipette to dispense the mixture in the mushrooms easier.
Fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared baking sheet. Sprinkle a little bit of Everglades Heat on mushrooms for added color and flavor.
Bake for 20 minutes in the preheated oven or until the mushrooms are piping hot and liquid starts to form under caps. Sprinkle with cooked bacon pieces after removing mushrooms from oven.