Stuffed Mushrooms with Cream Cheese
Creamy, savory stuffed mushrooms filled with a flavorful blend of cream cheese, garlic, and Parmesan. They're easy to make, budget-friendly, and perfect as a tasty appetizer or snack.
Nutrition
Calories: 160kcalCarbohydrates: 4gProtein: 6gFat: 14g
Ingredients
- 16 large white or cremini mushrooms stems removed and finely chopped
- 8 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1/4 cup finely chopped green onions or regular onions
- 1/4 cup breadcrumbs optional for crunch
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley or thyme for garnish optional
Instructions
- Preheat oven to 375°F (190°C).
- Clean mushrooms gently with a damp cloth. Remove stems and finely chop them.
- In a skillet, heat 1 tbsp olive oil over medium heat. Add chopped mushroom stems, garlic, and green onions. Cook for 3-4 minutes until softened. Remove from heat.
- In a bowl, mix the softened cream cheese, cooked mushroom mixture, Parmesan cheese, salt, and pepper.
- Spoon the filling into each mushroom cap, pressing slightly. Sprinkle breadcrumbs on top if using for extra texture.
- Drizzle the remaining olive oil over the stuffed mushrooms.
- Place mushrooms on a baking sheet and bake for 15-20 minutes until tops are golden and mushrooms are tender.
- Garnish with fresh parsley or thyme if desired. Serve warm.
Notes
- For a vegan option, substitute cream cheese with a plant-based version.
- Add cooked bacon bits or sausage for a meatier filling.
- Breadcrumbs add crunch but can be skipped for a gluten-free version.
Love this recipe?Let us know how it turned out!