Cream Cheese Stuffed Mushrooms
Preparation Time: 10 minutes
Microwave Time: 4 to 7 minutes
1 package fresh button mushrooms (about 12 to 20 mushrooms)
1/2 cup cream cheese
1 teaspoon cayenne pepper
1 teaspoon tobasco sauce
1 large clove fresh garlic, peeled and minced
3 tablespoons freshly grated parmesan cheese
Wipe all of the mushrooms down with a damp cloth to clean. Pop the stems out, and set all of the mushroom caps, opening facing up, on a microwave-safe platter. Cover the mushroom caps loosely with microwave-safe plastic wrap, and microwave on high for 2 to 4 minutes until they start to become tender.
Meanwhile, mince the mushroom stems and garlic and combine in a small mixing bowl. Add the cream cheese, parmesan cheese, cayenne pepper and tobasco sauce to the garlic/mushroom mixture. Adjust the cayenne and tobasco amounts as desired, to make more or less spicy.
When mushroom caps are tender, remove from microwave and fill each cap fully with the cream cheese mixture (caps should be over-flowing). Return the stuffed caps to the microwave for another 2 to 3 minutes until stuffed mushrooms are warm all the way through.