I had never made these before and they came out amazing!
22 whole fresh mushrooms
6 oz Box of Herb Instant Stuffing Mix made according to package directions
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
1 Tablespoon Lemon juice
Preheat oven to 350 degrees
Spray a baking sheet with cooking spray
Clean mushrooms with a damp paper towel. Carefully break off stems.
When Stuffing Mix is no longer hot, split in half. Use half for the recipe and the other half enjoy later.
Stir in minced garlic, Parmesan cheese, black pepper, onion powder, cayenne pepper and lemon juice
Using a little spoon, fill each mushroom cap with a generous amount of stuffing
Arrange the mushroom caps on prepared cookie sheet or in a mini muffin pan
Sprinkle with more Parmesan cheese and breadcrumbs
Drizzle with melted butter
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps