Cream Cheese Stuffed Mushrooms
User Reviews
5
Cream Cheese Stuffed Mushrooms
Description
This recipe for Cream Cheese Stuffed Mushrooms uses fresh white button mushrooms cleaned and hollowed to hold a creamy filling. The removed mushroom stems are finely chopped and cooked in butter with garlic, salt, and black pepper until moisture evaporates, intensifying their flavor. The cream cheese filling is made by mixing the cooked mushroom stems with softened cream cheese, most of the Parmesan cheese, onion powder, dried thyme, cayenne pepper, and fresh parsley.
Once filled, the mushrooms are baked at 350°F on a lined sheet until tender and lightly browned on top. The filling is rich and creamy with a smooth texture, complemented by the nuttiness from Parmesan and the mild heat from cayenne. Garlic and herbs provide aromatic layers, enhancing the overall taste profile.
These stuffed mushrooms make excellent finger food for parties or appetizers before a main meal. The recipe yields approximately 24 medium-sized stuffed mushrooms, ideal for about eight servings, with easy scalability for larger or smaller gatherings.
Ingredients
- 16 oz white button mushrooms about 24 medium sized mushrooms, fresh
- 2 Tbsp butter unsalted
- 1/2 tsp black pepper
- 5 cloves garlic minced or grated
- 1/2 tsp kosher salt
- 8 oz cream cheese softened to room temperature
- 2/3 cup shredded Parmesan Cheese divided
- 1/2 tsp onion powder
- 1/2 tsp thyme dried
- 1/4 tsp cayenne pepper optional - omit if you don't like any spiciness
- 1 1/2 Tbsp minced parsley fresh
Instructions
Prepare
- Preheat oven to 350°F and line a rimmed baking sheet with parchment paper or foil.
- Clean mushrooms, then remove stems. Set mushroom caps aside on prepared baking sheet. I like to give the stems a twist, and they loosen up to remove them, or you can use a knife. Don't throw the stems away, you'll be using them!
- Finely chop removed mushroom stems and set aside.
Cook stems
- Heat a skillet over MED heat. When hot, add unsalted butter. Once melted, add chopped mushroom stems and black pepper.
- Stir, then cook, stirring occasionally until most of the moisture is gone from the mushrooms, about 3 minutes.
- Add garlic and kosher salt, and cook for about 30 seconds or so, stirring well to combine.
- Remove from heat and set aside to cool.
Make filling
- To a mixing bowl, add softened cream cheese, most of the Parmesan cheese (reserve a few Tablespoons to sprinkle over the mushrooms later), onion powder, dried thyme, cayenne pepper, and minced parsley.
- Add the cooled mushroom stem mixture, and stir together well to combine everything.
Assemble mushrooms
- Use a 1 Tbsp cookie scoop (or just use a spoon) and fill the mushroom caps with the filling.
- Sprinkle each mushroom with a little of the reserved Parmesan cheese.
Bake
- Bake mushrooms in preheated oven for 20 minutes.
Serve
- Serve hot, garnished with additional minced fresh parsley and/or additional shredded Parmesan if desired.
Notes
- This recipe yields about 24 stuffed mushrooms, suitable for approximately 8 servings.
- You can halve or double the recipe easily depending on the number of guests.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 50mg | 17% |
| Sodium | 555mg | 23% |
| Potassium | 264mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 885IU | 18% |
| Vitamin C | 6mg | 7% |
| Calcium | 273mg | 27% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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