The Anti-Chicken Fingers Movement ~Spicy Stuffed Mushrooms

I made these last night for a party, and they are yummo!  I've made them a couple times, and they never fail me!  The kids usually take out the stuffing because it's too spicy, but it's a great appetizer for a party!!  I usually double the recipe for larger groups and have extra filling so be sure and load the mushrooms up!

Ingredients

• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened (use reduced fat if desired, but NOT FAT FREE!)
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper (Use 1/8 if you don't like too spicy. These are spicy!)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Happy Eating Friends! ~Trina

The Anti-Chicken Fingers Recipe - Red Pepper Hummus

Homemade hummus...my whole family loves it! This recipe makes so much more than those little tubs of hummus you get at the grocery...and is way tastier! Serve with warm pita triangles!

Red Pepper Hummus

• 2 (16 ounce) cans garbanzo beans, drained
• 1 c roasted red peppers
• 2 tablespoons olive oil
• 1/8 cup lemon juice
• 2 tablespoons tahini
• 8 cloves garlic, minced
• 1/2 jalapeno, thinly diced
• 1/2 teaspoon ground black pepper 
• 3/4 teaspoons cayenne pepper
• 1/2 teaspoon ground cumin
• 3/4 teaspoon dried oregano

DIRECTIONS
In a food processor on low speed, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, and jalapeno until the ingredients start to blend.  Process until smooth. Season with black pepper, cayenne, cumin and oregano.  Add red peppers and garlic, then turn the speed to medium, and blend to your desired consistency.

Buon appetito!  Leah