Delicious cream cheese-stuffed mushrooms are a spicy appetizer. Every time we make them, they become a party staple. Usually, I multiply the recipe.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 12 stuffed mushrooms |
Ingredients
- cooking spray
- 12 whole fresh mushrooms, tough ends trimmed
- 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 cayenne pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
- Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Finely chop stems and set caps aside.
- Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
- Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper into the cooled mushroom mixture until very thick and completely mixed. Use a small spoon to fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms on the prepared cookie sheet.
- Bake in the preheated oven until piping hot and liquid starts to form under each cap, about 20 minutes.
Nutrition Facts
| Calories | 176 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 164 mg |
| Sugars | 1 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Make a day ahead for camping trip we cooked over campfire.. Left out oil is all will always use this recipe.. It was WONDERFUL…
If you have leftover filling, put it in fridge and use it for a cracker spread! Great on Ritz.
These were delicious! I will make this again.
I tweaked it a bit. added red onions, fake crab meat, left out the onion powder. Was delicious!
These are deliscious, I’m obsessed with them. I added some finely chopped spinach and green onions. And easy to make.
Easy and deeeee-lish.
I used a little bit less cream cheese then ordered and it was the perfect fix to have the right amount in my mushrooms as before I’ve been left with too much filling. Delicious!! Picture is from before hitting the oven.
This was my third time making it. This recipe is sooo good and easy to make. Great appetizer or side dish. Luv it!
We loved this with a twist! I tried this a while ago and it turned out great but it had a bit more spice than my family likes. I instead did onion powder and paprika. Because they roll around when moving the cookie sheet, we put them in mini muffin tin and it held them upright and they turned out perfect!
Delicious! Added bacon bits to the creamy mixture and grilled instead of baked. Awesome!
I added bacon bits and garnished with finely chopped green onions. Absolutely delicious! (Warn those who want one immediately that it will burn their mouths if not allowed to cool a little!)
Great recipe real easy to do. Enjoyed it and very tasty!
Excellent
Easy & delicious! Will definitely be a keeper.
For my family it was a bit to much garlic for us. 2nd time used half as much garlic & added a “handful” of finely graded cheddar cheese and then for my group it was perfect. Will make again and again.
These were very good. I tasted the cream cheese mixture before stuffing the mushroom caps. It wasn’t flavorful enough for me, so I kept adding the spices until I liked it. After filling the mushroom caps, I added some shredded parmesan on top. I cooked these in my air fryer at 350 degrees for 6 minutes. Delicious!
I made these tonight but, instead of the added garlic with the stems. I threw in panko bread crumbs…I used garden vegetable cream cheese and added shredded mozzarella and a pinch of cayenne pepper on top. They were delicious! I did try the garlic at first but, I didn’t like the taste. I may have added too much garlic though because normally I love garlic but, I really liked it with the panko.
Good but a little too spicy. Use less cayenne pepper.
Everyone loved this. I used extra ground black pepper.
These mushrooms are delicious and easy to make. I used Boursin cheese for the stuffing mix. I didn’t want to throw out the stems so I chopped them small, cooked them and added them to the stuffing mix. I didn’t have any Panko bread so I used crushed Pepperidge Farm seasoned stuffing with the grated Parmesan cheese. Rave reviews at the cocktail party.
Awesome! Super easy!