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Stuffed Mushrooms with Cream Cheese

June 18, 2020


These cream cheese stuffed mushrooms are the perfect appetizer for any occasion.

 

Stuffed Mushrooms

 

Whenever I have guests over, I always try to make sure that I put appetizers out to keep everyone content while I'm preparing the main course. This stuffed mushroom recipe in particular has never failed to impress.

 

Preparing the Mushrooms

Packaged mushrooms almost always come coated and dirt and need to be cleaned. When you clean a mushroom, you do not want to rinse it under water — this will lead to a soggy mushroom! Instead, take a damp paper towel, and thoroughly wipe each one inside and out.

 

After you've cleaned each mushroom, gently remove all the stems, setting aside half of them for the filling. Then, take a small spoon, and very carefully scrape the gills out of each mushroom. Be very careful, it's super easy to break a cap!

 

After all of your mushroom caps are prepared, lay them all open side down on a wire rack (or shallow backing tray) and brush them all with a thing coat of olive oil and a sprinkle of kosher salt.

 

Oiled Mushroom Tops

 

The Filling

To create the filling, you're going to finely mince half of the stems from your mushrooms, and saute them with minced garlic in unsalted butter in a small pot over medium-low heat. Remove from the heat and immediatly add 8 oz of cream cheese cut into cubes, mozzarella, Parmesean, bread crumbs, and parsley. As always, make sure that you freshly grate your cheese. Pre-grated cheese is coated in starches and will not melt correctly. If you want to take these a step further, you can add bacon, sausage, or crab meat at this step. Stir the filling until everything is evenly incorporated, and salt and pepper to taste.

 

Stuffed Mushroom Filling

 

Fill each mushroom with as much filling as you can without it falling out, and drizzle each one with a little bit of olive oil before baking at 375 for about 20 minutes, or until the tops are perfectly golden brown. I like to garnish with more fresh parsley, and serve with lemon wedges.


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Stuffed Mushrooms with Cream Cheese

These easy to make stuffed mushrooms are filled with cream cheese, mozzarella, and Parmesean


Course: Appetizer    Cuisine: Italian

Stuffed Mushrooms

Prep Time
20min

Cook Time
20min

Total Time
40min

Calories: 75 per serving

Servings:

Ingredients

  • 20 whole baby bella mushrooms

  • 2 cloves garlic, minced

  • 8 oz cream cheese, diced into about 8 manageable cubes

  • 2 oz mozzarella, freshly grated

  • 1 oz Parmesan, freshly grated

  • 1/4 cup panko bread crumbs

  • 1 tbsp butter

  • 1/8 cup finely chopped parsley, plus more for garnish

  • 2 lemon wedges for serving

  • Enough olive oil to brush each mushroom, about 2 tbsp

  • Salt and pepper to taste

Instructions

1) Preheat oven to 375°F

2) Clean, de-stem, and de-gill each mushroom. Reserve and mince half of the stems for filling.

3) Flip each mushroom open side down on a wire rack (or shallow baking sheet). Brush each mushroom with olive oil and sprinkle kosher salt on top.

4) Saute garlic with minced mushroom stems in butter in a small pot over medium-low heat. Be careful not to let the garlic burn.

5) Take pot off the heat and add the diced cream cheese, mozzarella, Parmesan, bread crumbs, and parsley. Salt and pepper to taste and stir until all ingredients are combined, forming a thick filling.

6) Fill each mushroom with as much filling as possible and bake at 375°F until the tops of the filling is golden brown.

7) Garnish with additional parsley and serve with lemon wedges.


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