Stuffed Mushrooms - Veg Out

12 whole fresh mushrooms, tough ends trimmed

1 Tablespoon vegetable oil

1 Tablespoon minced garlic

1 (8 ounce) package cream cheese, softened

¼ cup grated Parmesan cheese

¼ teaspoon ground black pepper

¼ teaspoon onion powder

¼ teaspoon cayenne pepper

Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Finely chop stems.

Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic; 3-5 minutes. Spread mushroom mixture into a bowl to cool completely; about 10 minutes. Stir cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon to fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.

Bake in preheated oven until piping hot and liquid begins to form under the caps; about 20 minutes.