Cream Cheese Stuffed Mushrooms
These Cream Cheese Stuffed Mushrooms are the ultimate party appetizer! Stuffed with a creamy vegetarian filling, then baked until deliciously golden, every bite is a flavor explosion.
Servings: 8 servings
Calories: 219kcal
Ingredients
- 16 oz fresh white button mushrooms about 24 medium sized mushrooms
- 2 Tbsp unsalted butter
- 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 dried thyme
- 1/4 tsp cayenne pepper optional - omit if you don't like any spiciness
- 1 1/2 Tbsp minced fresh parsley
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 makes 24 stuffed mushrooms, but can easily be halved if you'd like to make a smaller batch, or it can be increased to accommodate a larger party.
- I've estimated this recipe will serve about 8 people, you can divide the mushrooms up into as many servings as you'd like.
Nutrition
Calories: 219kcal | Carbohydrates: 5g | Protein: 11g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 555mg | Potassium: 264mg | Fiber: 1g | Sugar: 2g | Vitamin A: 885IU | Vitamin C: 6mg | Calcium: 273mg | Iron: 1mg