These little bombs of deliciousness are everything that a holiday appetizer should be: rustic, hearty and elegant. I have been surprised by how easy these actually are to make and have been finding excuses to "practice" the recipe, leading up to the big day that I bring these to my family celebration.

Prep Time: 25 Min | Cook Time: 20 Min | Ready In: 45 Min

What You Need:

• 24 whole fresh mushrooms
• 2 tablespoons vegetable or olive oil
• 2 tablespoons minced garlic
• 2 (16 ounce) packages cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cayenne pepper

What You'll Need To Do:

1. Preheat the oven to 350°F (175°C). Take a baking sheet and spray it either with cooking spray or grease it lightly.

2. Take mushrooms and carefully clean them with a damp paper towel. Break off the stems and chop the stems up until they are very fine (dispose of the tough ends of the stem).

3. In a large pan, heat oil on medium heat and add the garlic and chopped mushroom stems. Fry until all the moisture is gone. Keep an eye on the garlic – it is easy to burn. Take off heat and let cool.

4. When the mixture has cooled down, add in the cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. It should be very thick. Take a spoon and fill each mushroom cap with a generous amount of stuffing.

5. Lay mushroom caps on the baking sheet and bake for 20 minutes or until mushrooms are piping hot and liquid starts to form under caps.

This recipe was brought to us by Angie Gorkopp