Cream Cheese Stuffed Mushrooms

If you are looking for a tasty crowd pleasing appetizer, these cream cheese stuffed mushrooms tick all the right boxes. Full of flavor, these baked stuffed mushrooms are the perfect vegetarian finger food!

Course Appetizer

Cuisine American

Keyword baked stuffed mushrooms, cheesy stuffed mushrooms, vegetarian stuffed mushrooms

Prep Time 15

Cook Time 25

Total Time 40

Servings servings (4 mushrooms)

Calories 239kcal

Author Tanya

Ingredients

24 white mushrooms large
1 Tablespoon olive oil
1 Tablespoon butter
2 garlic cloves minced
1/2 sweet onion diced
1 8 ounce package cream cheese softened
1/3 cup grated Parmesan
1/4 cup chopped parsley
¼ cup Italian breadcrumbs
Salt and pepper to taste

Instructions

Preheat oven to 400F. Carefully remove the stems from the mushrooms. Place the mushrooms on a baking sheet. Chop the mushroom stems.
Heat the olive oil and butter in a pan over medium/high heat. Add the mushrooms, garlic cloves and onions. Saute for 2-3 minutes, stirring frequently.
Remove the mushroom and onion mixture from the pan and place it in a bowl with the remaining ingredients. Mix until combined.
Place a spoonful of the cream cheese mixture in each mushroom. Bake for 20 minutes or until the mushrooms are golden brown.

Notes

Avoid soggy mushrooms bu not soaking the mushrooms to clean them, and bake them at a high temperature (400F) to allow the steam to escape.
If you are making a double batch, don't overcrowd your baking sheet. Allow them some room so that the moisture can easily escape.
You can easily add in other ingredients to suit your tastes. A little Dijon mustard or Worcestershire sauce works wonders!

Nutrition