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Easy Cream Cheese Stuffed Mushrooms

Delightful appetizer featuring creamy cheese and savory mushrooms, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 16 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Mushrooms and Filling
  • 16 large large mushrooms Cleaned and stems removed
  • 8 oz cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • to taste Salt and pepper
  • 1/4 tsp red pepper flakes (optional) For added heat
  • to drizzle Olive oil For drizzling

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Gently wipe each mushroom with a damp cloth to remove dirt.
  3. In a mixing bowl, combine the cream cheese, Parmesan, garlic, parsley, salt, and pepper. Mix until well blended.
  4. Remove the stems from each mushroom and fill the caps with the cream cheese mixture.
  5. Place the stuffed mushrooms on a baking sheet lined with parchment paper and drizzle with olive oil.
Baking
  1. Bake for about 20-25 minutes or until golden and cheese is bubbly.
  2. Allow to cool for a minute before serving.
  3. Serve hot and enjoy!

Notes

For variations, substitute cream cheese with goat cheese or ricotta. Pre-prepare the filling and stuff the mushrooms ahead of time for convenience. Be careful not to overstuff to maintain presentation. Store leftovers in an airtight container for up to 3 days, or freeze for about a month.