12 whole large fresh mushrooms
1 tablespoon olive oil
2 cloves garlic, minced
1 8 ounce package cream cheese, softened
1/4 cup grated Parmesan cheese
1 teaspoon ground black pepper
½ teaspoon salt
1/2 teaspoon onion powder
½ teaspoon garlic powder
1/4 teaspoon cayenne
Preheat oven to 350 deg. Line a baking sheet with foil. Wipe mushrooms with a damp paper towel, and remove stems. Trim the stems to remove the tough ends, and mince remaining stem pieces.
In a large skillet over medium heat, heat olive oil. Add garlic and chopped mushroom stems and sautee until the mushrooms release their moisture and it evaporates. Set aside.
Once mushroom mixture has cooled, stir in cream cheese, parmesan, both peppers, salt and both garlic and onion powders.
Using a spoon or a small disher, fill each mushroom cap with a very generous amount of filling, packing the filling as much as possible to use it all. Place mushrooms on the baking sheet and bake for about 25 minutes, or until mushrooms are hot through.