Stuffed Mushrooms

Stuffed Mushrooms:

12 fresh whole mushrooms
1 Tablespoon vegetable oil
2-3 garlic gloves (about a Tablespoon when minced)
1 8 ounce package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Pre-cooked bacon, chopped

Preheat oven to 350 degrees.  Clean mushrooms.  Carefully break off stems.  In a food processor, mince garlic and garlic stems, until stems are extremely fine.

Heat oil in a large skillet over medium heat.  Add garlic and chopped mushroom mixture to the skillet.  Fry until any moisture has disappeared, taking care not to burn garlic.  Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, chopped bacon, Parmesan cheese, black pepper, onion powder and cayenne pepper.  Mixture should be very thick.  Spoon into ziploc bag.  Snip corner of ziploc bag and pipe mixture into each mushroom cap with a generous amount of stuffing.  Arrange the mushroom caps on cookie sheet and bake for 20 minutes, or until the mushrooms are piping hot and liquid starts to form under the caps.