Description
- These Stuffed Mushrooms are creamy, savory, and elegant the perfect holiday appetizer that’s easy to prep and always a hit.
Ingredients
Scale
- 1 lb white button or cremini mushrooms (medium-large)
- 8 oz cream cheese (softened)
- 1/4 cup grated parmesan cheese
- 1–2 garlic cloves, minced
- 1/4 cup finely diced onion or shallots
- 2 tbsp chopped parsley or thyme
- 1 tbsp olive oil
- Black pepper to taste
- Optional: breadcrumbs or crushed red pepper
Instructions
- Clean mushrooms with a damp cloth and remove stems. Finely chop the stems.
- In a skillet, heat olive oil and sauté garlic, onions, and chopped stems until soft.
- In a bowl, mix the sautéed veggies with cream cheese, parmesan, herbs, and pepper.
- Fill each mushroom cap with the creamy mixture. Top with breadcrumbs or extra cheese if desired.
- Bake at 375°F (190°C) for 18–22 minutes until golden and fragrant.
- Garnish with fresh herbs and serve warm.
Notes
- For gluten-free: use GF breadcrumbs or skip them.
- Make ahead: refrigerate unbaked stuffed mushrooms up to 24 hours.
- Freeze before baking and cook from frozen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 70
- Sugar: 1g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg