Description
These classic stuffed mushrooms are creamy, garlicky, and perfectly seasoned—an easy, elegant appetizer that’s always a crowd favorite. Baked to golden perfection, they’re ideal for parties or cozy nights in.
Ingredients
1 (8 oz) box mushrooms
1 tbsp butter
2 garlic cloves, minced
¼ tsp salt
¼ tsp Italian seasoning
¼ tsp dried parsley
Pepper, to taste
4 oz cream cheese (½ package), softened
2 tbsp Parmesan cheese
Instructions
Preheat Oven:
Preheat oven to 350°F (175°C).
Prep Mushrooms:
Rinse mushrooms and pat dry (or wipe clean with a damp paper towel).
Twist and remove the stems. Finely dice the stems and set aside.
Cook Stems & Garlic:
Melt butter in a skillet over medium heat.
Add garlic and diced mushroom stems; cook, stirring often, until stems are soft (about 3–5 minutes).
Remove from heat.
Make Filling:
In a bowl, beat cream cheese until smooth.
Stir in salt, Italian seasoning, parsley, pepper, Parmesan cheese, and the cooked mushroom mixture. Mix until well combined.
Stuff Mushrooms:
Spoon the filling into the mushroom caps, piling any extra filling on top.
Bake:
Place stuffed mushrooms on a baking sheet (line with parchment paper for easier cleanup).
Bake for 15–20 minutes until tops begin to turn golden brown.
Serve:
Let cool slightly before serving. Enjoy warm!
Notes
Avoid rinsing mushrooms under water—use a damp paper towel to prevent soggy results.
Mushrooms may release water while baking; this is normal.
Leftovers can be stored in an airtight container in the refrigerator for 3–5 days.
Customize the filling with your favorite cheeses (cheddar, mozzarella, goat cheese) or herbs (thyme, rosemary, chives).
These are best served warm, but also delicious at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
