Stuffed Mushrooms

I made these the other day on a whim because our database system at work was down so I was obviously looking up hundreds of delicious recipes and this one looked so yummy yet SUPER easy and fast (and I was right!) I saw this recipe first at: http://dineanddish.net/2011/03/a-baby-shower-recipe-special-stuffed-mushrooms/ and I was craving mushrooms and cream cheese and warm bubbly goodness. The other thing I just loved about these is that they were small enough to eat in two bites (even if they were a little messy). So here they are in all their charm:

Stuffed Mushrooms

• 16 ounce container whole fresh mushrooms (12-16 large mushrooms)
• 1 tablespoon olive oil
• 2 tablespoons minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup shredded Mozzarella cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon red pepper flakes

1. Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray. Clean mushrooms thoroughly under warm water.
2. Carefully break off stems. Chop stems extremely fine.
3. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until soft, 2-3 minutes.
4. In a separate bowl, add cream cheese, Mozarella cheese, black pepper, onion powder and red pepper flakes. Add chopped garlic and chopped mushroom stems, stirring together until well blended.
5. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
6. Bake for 20 minutes in the preheated oven or when you can see they are bubbling and the cheese is starting to turn a golden brown color. Serve warm.