This may be the easiest stuffed mushroom recipe I've ever made. Packed with flavor from a simple filling of cream cheese, sauteed mushroom stems, garlic, and seasonings. Yum!
To prepare the filling, start by heating 1 tablespoon oil over medium and adding garlic and about ¼ of the stems chopped up. Stir and heat until most of the moisture is gone and then add the rest of the ingredients, stirring until mixed smooth.
Arrange mushroom caps on a baking sheet. Fill each mushroom cap with a nice heaping spoonful of the filling. (Use a piping for the easiest method!) When they are all filled, place in preheated oven for 20 minutes.
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Notes
The filling in this recipe is enough for 18 medium-sized mushrooms. If you have smaller mushrooms, you could make up to 24 with the filling easily. Enjoy!