Great appetizer from Paula Deen.
12 large whole mushrooms
1/4 cup grated Parmesan cheese
1 ( 8oz) cream cheese, softened
1 teas onion flakes
2 tables roasted pecans (chopped)
1 table olive oil
1/4 teas ground cayenne pepper
3 Tables Briannas Asiago Caesar Salad dressing
Preheat oven to 350. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stem. Chop stems extremely fine, discarding tough ends.
Heat olive oil in a small skillet over medium heat. Add chopped mushroom stems to the skillet. Saute until any moisture has disappeared and stems are tender. Set aside to cool.
Combine cream cheese, Asiago Caesar dressing, onion flakes, cayenne pepper, cooled mushroom stems and chopped pecans together mixing well. Mixture should be very thick.
Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Arrange mushroom caps on prepared cookie sheet. Sprinkle Parmesan cheese on each mushroom top.
Bake for 20 min in the preheated oven, or until mushrooms are piping hot and the cheese is golden brown.