12 whole fresh mushrooms
1 T vegetable oil
1 T minced garlic
8 oz cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 tsp black pepper
1/4 tsp onion powder (I think I used 2 T finely chopped onion)
1/4 tsp cayenne pepper (again, I think I used siracha)
Preheat oven to 350 degrees (175 Celsius)
Spray a baking sheet with cooking spray
Clean mushrooms, carefully break off stems. Chop stems extremely fine, discarding tough ends of stems. (I also used your melon scooper on the cap and chopped them too, as it allows more stuffing in the caps).
Heat oil in a large skillet over medium heat.
Add garlic and chopped mushroom stems to the skillet. Fry until moisture has disappeared, taking care not to burn garlic. Set aside to cool. When no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be thick.
Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under the caps.