My Ninja Naan Baby Shower - Cream Cheese Stuffed Mushrooms
Today a few of my blogger friends and I are throwing our good friend Henna a surprise baby shower! For those of you who don't know Henna, she writes the blog My Ninja Naan. Insha'Allah, she is expecting her second baby in May. Through blogging Henna has become a dear friend to many of us and we wanted to do something special to celebrate the new addition to the Ninja Naan family.
The theme for the baby shower is Finger Foods. I decided to bring Cream Cheese Stuffed Mushrooms. This is a really simple recipe that can be prepped ahead of time and then baked right before you need to serve them. What I like about this recipe is that the mushroom stems are used in the filling. Many recipes I came across did not use the stems. These Stuffed Mushrooms are filled with cream cheese and are very creamy. They are an indulgent appetizer. If you like things on the lighter side and would like them to be less creamy, I would suggest to fill them a little less. Leftover filling could be used on a bagel. (Henna - I was initially going to make these Crab Stuffed Mushrooms but after our conversation about my tin of crab meat I thought it better to save that for another day...pregnancy is never a good time to try a new seafood :) )
Through blogging, Henna has become one of my closest friends. She has always been a supportive friend that I have been able to go to for good advice. One of the best things that has come from blogging is my friendship with Henna. Henna - I wish you all the best in this next step! May Allah continue to fill your family's lives with his blessings and always keep you and your family happy, healthy and your hearts filled with Iman. Ameen.
Now for the food! Here is what everyone else brought to Henna's baby baby shower
|Faaiza (Modest Munchies) - Snowball Whoopie Pies|
|Sarah (Flour and Spice) - Buffalo Chicken Pinwheels|
Cream Cheese Stuffed Mushrooms
Adapted from Annie's Eats
4 garlic cloves, coarsely chopped
2 tsp canola oil
8 oz cream cheese, softened
1/4 cup grated Parmesan
1/4 tsp freshly ground black pepper
1/4 tsp onion powder
1/4 tsp cayenne pepper
bread crumbs and fresh herbs for garnish
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Clean the mushrooms with a damp paper towel. Carefully remove the stems and set aside.
Add the stems and garlic to a food processor and pulse until fine. I used my chopper.
In a non-stick skillet, heat the oil over medium heat. Add the mushrooms and garlic. Cook until there is no moisture, 5-7 minutes. Reduce the heat to medium-low heat. Add the cream cheese, Parmesan and spices. Stir until the mixture is smooth and creamy. Remove from heat. Using a small spoon, fill the mushroom caps generously with the filling. Put the stuffed mushroom caps on the prepared baking sheet. Top with bread crumbs and bake for for 15-20 minutes or until the mushrooms are hot and liquid starts to form until liquid starts to form under the caps. Transfer to a serving plate and garnish with fresh herbs.