Spicy Stuffed Mushrooms

Ingredients:

• 12 whole medium sized mushrooms
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 200g cream cheese, softened
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• (1/4 teaspoon onion powder)
• 1/8 teaspoon cayenne pepper

Ingredients:

• Preheat oven to 180 degrees C. Line a baking tray with baking paper.
   
• Clean mushrooms with a piece of damp kitchen paper. Carefully break off stems.
   
• Chop stems finely - or puree in a blender - discarding any tough ends.
   
• Brush mushroom cups with butter/margarine.
   
• Heat oil in a large frying pan over medium heat (6-7).
   
• Add garlic and chopped mushroom stems and gently cook until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
   
• When garlic and mushroom mixture is cool, stir in cream cheese, parmesan cheese, black pepper and cayenne pepper. Mixture should be very thick. Using a teaspoon, fill each mushroom cap with a generous amount of stuffing.
   
• Arrange the mushroom caps on prepared baking tray.
   
• Bake for 20 minutes or until the mushrooms are piping hot and liquid starts to form under caps.
   
• Can make up to 2 days in advance, cover well with cling wrap
   
• (Could try in mini muffin tins or put some mixture on bottom of cups to hold still.)