These mouthwatering stuffed mushrooms are really simple to make and have a restaurant-quality flavor!
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 large mushrooms |
Ingredients
- 12 whole fresh mushrooms
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 (8 ounce) package cream cheese, softened
- ¼ cup grated Parmesan cheese
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel; carefully break off stems. Chop stems extremely fine, discarding the tough end of stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems; fry until any moisture has evaporated, taking care not to burn garlic. Set aside to cool.
- Stir in cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne. The mixture will be very thick; use a teaspoon to fill each mushroom cap with a generous amount of stuffing. Arrange mushroom caps on the prepared cookie sheet.
- Bake in the preheated oven until the mushrooms are piping hot, about 20 minutes.
Nutrition Facts
| Calories | 90 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 97 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
So delicious, I made it with heavy garlic. It was amazing and I have to say everyone who had one loved it, Even my adult son who doesn’t like mushrooms.
Minor tweaks to recipe, but overall fantastic!
Very bland recipe. Next time I will add bread crumbs and a bit of sausage.
These are delicious. These are requested whenever I am to bring an appetizer to a function
My husband said they’re so good he could become vegetarian
This is my second time making it because the first time came out amazing…juicy and delicious and my family was begging me to make it again. Encore!
Low carb friendly. Yes they are cheesy…um cream cheese, parm cheese. The spices are changeable depending on taste. Also, any protein source could be added as you please. Going to try adding rotisserie chicken and pesto next time. I love that, in a sense, these are a blank slate waiting for individual tastes if cayenne is not your style. A bit labor intensive in terms of cleaning and cutting mushrooms but I make large batches so we can eat on them for a few days. Often we use them as our dinner veggie.
This is a great recipe if you love stuffed mushrooms. It was a huge hit. Was able to stuff more than 12 mushrooms. The flavors were wonderful. This will be a repeat to family gatherings.
SALTY AND BLAH.
Delicious and creamy. The best I’ve ever tasted. My sister in law made them and she gave me the recipe from here and now I make them too.
Turned out great fresh grated parmasean and seasoned breadcrumbs on top
Super easy and so delicious! These weee a party pleaser!
Restaurant quality stuffed mushrooms
They were good and easy-Worth making one time. THANKS for the recipe!! 🙂
Made this tonight and thought it would be good. I often make a grilled portobello w/ balsamic and usually a grueyre (sp) and a gorgonzola. This is good though. Would be excellent with crab, lobster or seasoned shrimp. It’s a bit bland and too cheesy, kind of like what you may have found on a mid level diner’s menu in the 1960s. Good news is that it’s a blank slate. You can spice up, down, or outside the recipe however you please (Hmm how bout w a devilled egg type filling ) The only things I did differently was to add some grated Tillamook Brand colby jack (because I’m short on cheeses, I usually have 4 or 5) and drizzled melted butter on the filled caps, then sprinkled with breadcrumbs. I also used a mix of olive oil and homemade ghee (I almost always have it on hand. If you’re not familiar with this great, healthful, supremely tasteful cooking fat, you need to be. Took me 40 years of cooking to ‘discover’ it. (thx India) I feel the filling could be spiced up a bit as I found it a bit bland. But a good squirt of Shiracha could pick that up a bit.
Absolutely love these stuffed mushrooms. Ive made them numerous times since the holidays. Only change I make is omitting the cayenne pepper, it’s too spicy for my family and I. First time I made them, everyone loved them but they were too hot for our taste.
Best thing I can say about this recipe is that when I served it to my wife she said it was THE tastiest thing I’d ever made in 11 years of being together!
Made these for the Superbowl and they are delicious! I mixed melted butter & the filling seasonings along with panko and dipped the tops of the mushrooms in the panko mixture for a crunchy texture. Love!
Love! Making these today for Super Bowl. GOOOO BIRDDDSSS!!! Added a little goat cheese and spinach!
Excellent!
So good and so easy!