Cream Cheese Stuffed Mushrooms

Cream Cheese Stuffed Mushrooms are a delicious and savory appetizer that everyone will love. These bite-sized treats are packed with flavor and are perfect for any gathering or special occasion. They combine the rich creaminess of cream cheese with the earthy taste of mushrooms, making a delightful contrast that is hard to resist.

Why Make This Recipe

Making Cream Cheese Stuffed Mushrooms is a great choice for several reasons. First, they are incredibly easy to prepare, requiring only a few simple ingredients. Second, they are a versatile dish that can be served at parties, holidays, or even as a snack at home. Lastly, they are loved by many, making them a reliable favorite that will impress your guests.

How to Make Cream Cheese Stuffed Mushrooms

Ingredients:

• 20 large white or baby bella mushrooms
• 8 oz (225 g) cream cheese, softened
• 1/2 cup shredded Parmesan cheese
• 1/4 cup finely chopped green onions
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 1/2 tsp Italian seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp breadcrumbs
• 1 tbsp olive oil
• 1/4 cup shredded mozzarella cheese (optional)

Directions:

1. Preheat your oven to 375 degrees F (190 degrees C).
2. Lightly grease a baking dish or line a baking sheet with parchment paper.
3. Clean the mushrooms and remove the stems, chopping them finely.
4. Arrange the mushroom caps in the dish, cavity side up.
5. In a bowl, mix cream cheese, Parmesan, chopped mushroom stems, green onions, garlic, parsley, Italian seasoning, salt, and black pepper until well combined.
6. Spoon the mixture into each mushroom cap.
7. Sprinkle with breadcrumbs and mozzarella if using, then drizzle with olive oil.
8. Bake for 18 to 20 minutes until the mushrooms are tender and golden.
9. For a more golden top, broil for 1 to 2 minutes, watching carefully.
10. Let cool for 5 minutes, garnish with parsley, and serve warm.

How to Serve Cream Cheese Stuffed Mushrooms

Cream Cheese Stuffed Mushrooms can be served warm straight from the oven. Place them on a platter and garnish with fresh parsley for a nice touch. They pair well with a variety of beverages, from wine to soft drinks, making them an excellent choice for any party.

How to Store Cream Cheese Stuffed Mushrooms

If you have leftover stuffed mushrooms, you can store them in an airtight container in the refrigerator. They will last for up to 3 days. To reheat, place them back in the oven at 350 degrees F (175 degrees C) for about 10 to 15 minutes or until warmed through.

Tips to Make Cream Cheese Stuffed Mushrooms

• Use fresh mushrooms for the best flavor and texture.
• Adjust the seasoning to your liking; add more garlic or herbs if desired.
• Try adding bacon or sausage for a heartier filling.
• Experiment with different types of cheese for varied flavors.

Variation

You can easily customize Cream Cheese Stuffed Mushrooms by adding ingredients like cooked spinach, sun-dried tomatoes, or other types of cheese. Each variation will give a unique twist on the original recipe, allowing you to enjoy different tastes.

FAQs

Q1: Can I make stuffed mushrooms ahead of time?
Yes, you can prepare the filling a day in advance and keep it in the refrigerator. Stuff the mushrooms just before baking.

Q2: Are these mushrooms gluten-free?
To make them gluten-free, simply skip the breadcrumbs or use gluten-free breadcrumbs.

Q3: Can I freeze stuffed mushrooms?
Yes, you can freeze them before baking. Place the stuffed mushrooms on a baking sheet and freeze them. Once frozen, transfer them to a freezer bag and store for up to a month. Bake from frozen, adding a few extra minutes to the cooking time.

Cream Cheese Stuffed Mushrooms

Delicious and savory bite-sized appetizers packed with flavor, perfect for gatherings or special occasions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 20 pieces

Course: Appetizer, Snack

Cuisine: American, Party Food

Calories: 70

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 20 large large white or baby bella mushrooms Fresh mushrooms preferred for best flavor.
• 8 oz cream cheese, softened
• 1/2 cup shredded Parmesan cheese
• 1/4 cup finely chopped green onions
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley For garnish.
• 1/2 tsp Italian seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp breadcrumbs Optional; can use gluten-free breadcrumbs.
• 1 tbsp olive oil For drizzling.
• 1/4 cup shredded mozzarella cheese Optional.

Method

 

Preparation

1. Preheat your oven to 375 degrees F (190 degrees C).
2. Lightly grease a baking dish or line a baking sheet with parchment paper.
3. Clean the mushrooms and remove the stems, chopping them finely.

Filling

1. In a bowl, mix cream cheese, Parmesan, chopped mushroom stems, green onions, garlic, parsley, Italian seasoning, salt, and black pepper until well combined.
2. Spoon the mixture into each mushroom cap.
3. Sprinkle with breadcrumbs and mozzarella if using, then drizzle with olive oil.

Baking

1. Bake for 18 to 20 minutes until the mushrooms are tender and golden.
2. For a more golden top, broil for 1 to 2 minutes, watching carefully.

Serving

1. Let cool for 5 minutes, garnish with parsley, and serve warm.

Notes

Adjust seasoning to taste; add more garlic or herbs if desired. For a heartier filling, try adding bacon or sausage. Experiment with different types of cheese for varied flavors.