Stuffed mushrooms. Literally mushrooms stuffed with more mushrooms. We literally ripped out its guts, minced them up, and stuffed them back in with some creamy goodness via piping bag. (By the way, mushrooms are an aphrodisiac—insert shameless winky face.) And if you’re looking for a “kick” in your food, we’ve got you covered. Secret ingredient? Cayenne pepper.

Recipe:

Notes

• Difficulty: Easy

• Length: 10-15 minutes prep, 20 minutes bake

• Methods of cooking: Sauté, Bake

• Keep in mind: Dry out your mushrooms really well—it’ll make a difference later on. Also go easy on the cayenne. That stuff is very, very strong. Do not challenge the pepper. And under no circumstance should you try a cayenne pepper challenge. Cinnamon will become a joke.

• Note from Fred: I usually hate mushrooms. I ate 5 of these.

• Note from Priscilla: I love mushrooms. I loved these more. But seriously, watch that cayenne.

• Why we made it: Prom dinner.

• Why you should make it: Absolutely delicious. Skeptical? Give it a try 🙂

Ingredients

• 12 mushrooms, with the stems detached from the caps: go for medium-sized ones, and color doesn’t really matter since we tried both white and brown ones and they came out equally delicious. (Try to shop at grocery stores where you can hand-pick which mushrooms you want. Sprouts and Safeway definitely let you do this.)

• Small glug of oil for saute-ing

• 1 clove garlic, minced

• 4 oz. (half a package) of cream cheese, softened (Important!)

• ¼ cup grated Parmesan cheese (You don’t really need to measure this. Just put a good amount of good quality cheese.)

• ¼ tsp onion powder (Again, this doesn’t need to be measured—just put a medium pinch.)

• ¼ tsp cayenne pepper (Do yourself a favor and actually measure this one.)

• Salt and pepper to taste

Equipment

• Mixing bowl

• Spatula

• Knife

• Skillet

• Oven

• Baking tray

• Either a piping bag or plastic bag to pipe with or two spoons to dollop with