For an extra layer of flavor, consider adding a pinch of dried thyme or a dash of hot sauce to the cream cheese mixture. To prevent the mushrooms from becoming soggy, ensure the skillet is hot enough to evaporate the moisture from the stems quickly. Feel free to experiment with different types of cheeses, such as Gruyere or mozzarella, to customize the flavor profile.
Stuffed Cream Cheese Mushrooms
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS743
Elevate your appetizer game with these luxuriously savory stuffed mushrooms, where creamy, tangy filling meets earthy mushroom caps. A delightful combination that's sure to disappear quickly at any gathering!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Cholesterol44 mg
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Fiber0 g
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Protein5 g
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Saturated Fat9 g
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Sodium164 mg
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Sugar1 g
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Fat16 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat your oven to 350°F (175°C). Lightly grease a baking sheet with cooking spray. (5 minutes)
02 Step
Recipe View Gently clean the mushrooms with a damp paper towel. Carefully remove the stems from the mushroom caps. Finely chop the stems, setting the caps aside. (10 minutes)
03 Step
Recipe View Heat the vegetable oil in a large skillet over medium heat. Add the chopped mushroom stems and minced garlic. Sauté until the moisture has evaporated and the stems are tender, being careful not to burn the garlic. (3-5 minutes)
04 Step
Recipe View Transfer the mushroom mixture to a bowl and allow it to cool completely. (10 minutes)
05 Step
Recipe View In the cooled mushroom mixture, incorporate the softened cream cheese, grated Parmesan cheese, black pepper, onion powder, and cayenne pepper. Mix until the filling is very thick and thoroughly combined. (5 minutes)
06 Step
Recipe View Using a small spoon, generously fill each mushroom cap with the cream cheese mixture. Arrange the stuffed mushrooms on the prepared baking sheet. (10 minutes)
07 Step
Recipe View Bake in the preheated oven until the mushrooms are piping hot and a savory liquid begins to accumulate under each cap, indicating they are perfectly cooked. (20 minutes)
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Luis Greenholt
Jan 29, 2025So easy to make and absolutely addictive.
Santiago Willms
Aug 23, 2024Next time, I'm going to try adding some fresh herbs to the filling.
Abigail Turcotte
Jun 20, 2024The cayenne pepper gives them just the right amount of heat.
Rosalee Hermann
May 17, 2024I used a mix of baby bellas and white mushrooms, and they turned out great!
Alek Labadie
Dec 13, 2023My family loves these! I make them every Thanksgiving.
Saul Huels
Sep 5, 2023These were a huge hit at my party! Everyone raved about them.
Malcolm Rohan
Feb 25, 2023I added some cooked sausage to the filling – delicious!
Aletha Littel
Sep 12, 2022I doubled the recipe and still ran out! Definitely a crowd-pleaser.