Tender mushroom caps that are stuffed with creamy parmesan and cream cheese filling is a delicious, savory snack or side!
My husband has a love for Chinese food and particularly stuffed mushrooms from the Chinese buffet in town. In an effort to have something delicious and ready for him when he comes home from work, I make him these as a pre-supper savory treat.
Ingredients
Bella Baby Button Mushrooms
Salted Butter
Cream Cheese
Parmesan Cheese
Garlic powder
Onion powder
Parsley
Black pepper
How to make Stuffed Mushrooms
- Preheat the oven to 400 degrees.
- Clean your mushrooms with a damp paper towel to remove any dirt.
- Pop off stems and arrange clean mushroom caps onto a baking dish or pan.
- Chop mushroom stems into fine pieces. These will go into the cream cheese filling.
- In a small skillet, over medium-high heat, cook your mushroom stems in the butter for about 5 minutes.
- Add cream cheese, half of the parmesan cheese, pepper, garlic powder, onion powder and parsley.
- Stir until well combined and the cream cheese is completely melted, then remove from the heat to cool slightly.
- Fill mushroom caps and top each cap with more parmesan cheese, if desired.
- Bake for about 15 minutes.
- To create crispy tops, broil for a 1-2 minutes. Watch them closely.
Why you will love this recipe
If you are a mushroom lover, this will be a real treat! These creamy, savory stuffed mushrooms are delicious and easy to prepare. If you’re not a mushroom lover, this recipe can also double as a chip dip! We love to dip tortilla chips in any extra cream cheese filling for another delicious appetizer option for those non-mushroom lovers.
FAQ
- Do I wash mushrooms or wipe them?
- Lightly rinse and pat dry, or wipe them with a damp paper towel. Avoid, soaking mushrooms because they will become soggy.
- How do I keep mushrooms from getting watery?
- Don’t soak mushrooms.
- Pre-bake the caps for 5 minutes and drain any liquid.
- Can I make them ahead of time?
- Yes! Cool filling before filling mushroom caps then cover and place in the fridge for up to 24hrs. Pull out when ready to bake.
- How do I know when they are done?
- Mushrooms are tender.
- Filling is heated through.
- Top is slightly brown.
What to serve Stuffed Mushrooms with
How you serve these is best determined by what you intend them to be.
As an appetizer, they could go along with spinach dip and crackers, charcuterie board, or game-day snacks.
As a side dish, serve them with steak, mashed potatoes and asparagus, or seasoned chicken and wild rice.
Check out Healthy Harvest Lasagna recipe for dinner!
The cutting board from the pictures is from Thoughtfully Engrained. She has some beautiful, affordable things in her shop! Check her out for some beautiful items for your home.
Stuffed Mushrooms
Ingredients
- 16 oz Small Mushrooms
- 2 Tbsp Salted Butter
- 8 oz Cream Cheese
- 1/4 cup Parmesan Cheese Shredded
- 2 teaspoon Parsley
- ¼ teaspoon Black Pepper
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
Instructions
- Preheat oven to 400°.
- Wipe mushrooms with a damp paper towel and remove stems and set aside.
- Place mushroom caps on a baking sheet or dish.
- Finally chop mushroom stems.
- In a medium skillet, saute mushrooms stems in butter for about 5 minutes.
- Add cream cheese, 1/2 of parmesan cheese, pepper, garlic powder, onion powder and parsley
- Stir until cream cheese is fully melted and ingredients are combined.
- Remove from heat and allow to cool slightly,
- Spoon into mushroom caps and then bake for15 minutes.
- Broil for 1-2 more minutes until tops are nice and toasty.
