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Cream Cheese Stuffed Mushrooms

Delicious and easy-to-make stuffed mushrooms filled with a creamy blend of cheese, garlic, and spices, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Filling
  • 8 oz cream cheese, softened
  • 1/4 cup grated Parmesan cheese Can substitute with Gouda or Grana Padano
  • 1/4 cup breadcrumbs
  • 2 cloves garlic, minced
  • 1/4 cup green onions, chopped
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Mushrooms
  • 12 large mushrooms Cleaned and stems removed
For Baking
  • 1 tbsp olive oil For drizzling over the stuffed mushrooms

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Gently clean the mushrooms using a damp paper towel to remove any dirt and remove the stems.
  3. In a mixing bowl, combine softened cream cheese, Parmesan cheese, breadcrumbs, minced garlic, chopped green onions, salt, and black pepper. Mix until well combined.
  4. Generously fill each hollow mushroom cap with the cream cheese filling and place on a baking sheet lined with parchment paper.
  5. Drizzle a little olive oil over the tops of the stuffed mushrooms.
Baking
  1. Bake in preheated oven for about 20 minutes or until the mushrooms are tender and the tops are golden brown.
  2. Allow to cool for a few minutes before serving.

Notes

For substitutions, use low-fat cream cheese if desired. Prepare filling a day in advance if short on time. Ensure mushrooms are firm and dry for best results. Leftovers can be refrigerated for up to 3 days or frozen for a month.