24 medium or large baby bella mushrooms (each about 2 inches wide)2 tablespoons chopped garlic2 oz goat cheese4 oz whipped chives cream cheese, room temperature
4 oz tablespoons shredded colby jack cheese
1 teaspoon garlic powder
1/8 c. Mayonnaise (Hellman's)
1/4 teaspoon salt
4 oz Asiago cheese
2 teaspoons Parmesan-style grated cheese
Black pepper, crushed on top
Preheat the oven to 375 degrees F.
Gently remove the stems from the mushrooms and set both the caps and the stems aside.
Lightly spray muffin tins with nonstick spray. Place the mushroom caps inside each whole.
Meanwhile, chop mushroom stems. In a medium bowl, combine the stems with garlic, garlic powder, goat cheese, cream cheese, mayonnaise, salt, Asiago cheese. Mix well and stir until blended.
Evenly distribute the cheese-veggie mixture among the mushroom caps. Next, add the colby jack and grate the parmesan cheese on the top of each one and add fresh black pepper.
Bake the stuffed mushrooms in the oven for 8 to 10 minutes, until the topping begins to brown. Let cool slightly and enjoy!
Here is a photo of some of the items that were made including the stuffed mushrooms, brownies and Ina Garten cookies (and my nieces favorite- olives!)