Cream Cheese Stuffed Mushrooms Recipe
These cream cheese stuffed mushrooms are an easy, savory appetizer that’s always the first to disappear at any party!
Servings: 12
Ingredients
- 12 whole fresh mushrooms
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 (8-ounce) package cream cheese, softened
- ⅓ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- sprinkle ground cayenne pepper
- ¼ cup butter, melted
- grated Parmesan cheese
Instructions
- Preheat the oven to 350°F. Spray a baking sheet with cooking spray and set aside.
- Clean mushrooms with a damp paper towel and carefully break off stems. Chop the stems extremely fine and throw away any tough ends of the stems.
- In a large skillet over medium heat, add oil. Add garlic and chopped mushroom stems and fry until any moisture has evaporated. Remove from heat.
- Stir in cheeses, pepper, onion powder and a sprinkle of cayenne to form a thick paste. Fill each mushroom cap with the stuffing and place on the the prepared baking sheet.
- Brush each mushroom with melted butter and sprinkle on more grated Parmesan cheese along with some Panko crumbs. Bake for 18-20 minutes.
Video
Notes
Recipe Tips.
- I recommend using Cremini mushrooms or Baby Bella mushrooms (they are the same thing, just different names!).
- Don't rinse your mushrooms under water! They are like little sponges and will absorb the liquid. Use a damp paper towel to gently wipe the caps clean instead.
- It's super simple to add extras like cooked bacon or sausage crumbles, a different cheese like Asiago or Grana Padano cheese, or increase the heat using more cayenne pepper or add red pepper flakes.
- Don't overstuff. A good rule of thumb is to create a small mound just above the rim of the cap.
- Filling. You can mix up the cream cheese stuffing up to 2 days ahead of time and store it in an airtight container in the fridge. Let it soften slightly before stuffing the mushrooms.
- Stuffed. If you're really pressed for time, you can stuff the caps, cover them loosely, and refrigerate for up to 1 day before baking. Add a few extra minutes to the bake time if baking from cold.
Nutrition
Calories: 62kcal | Carbohydrates: 1g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 81mg | Potassium: 75mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 0.1mg