Ingredients
12 fresh mushrooms
1 tbsp rice bran oil
1 tbsp minced garlic
250 g cream cheese, softened
¼ cup grated Parmesan cheese
¼ tsp SIDS CRAZY SALT
¼ tsp onion powder
¼ tsp ground cayenne pepper
Directions
Preheat oven to 175oC.
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.
Heat oil in a large skillet. 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.
When mixture is no longer hot, stir in cream cheese, Parmesan cheese, SIDS CRAZY SALT, 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.
Bake for 20 minutes in oven, until the mushrooms are piping hot and liquid starts to form under caps.
