Description
This stuffed mushrooms recipe is creamy, cheesy, and absolutely delicious! Tender mushroom caps are filled with a rich cream cheese and Parmesan blend, then baked until golden and juicy—an easy appetizer everyone loves.
Ingredients
For the Stuffed Mushrooms:
24 oz white button mushrooms (about 30–35, washed)
2 tablespoons oil
4 cloves garlic, crushed
8 oz cream cheese
¼ cup grated parmesan cheese
¼ teaspoon black pepper
¼ teaspoon ground cayenne pepper
¼ teaspoon onion powder
Instructions
Prepare Mushrooms:
Preheat oven to 400°F (200°C).
Remove stems from mushrooms and arrange the caps in a lightly greased baking dish. Set aside.
Cook the Filling:
Finely grate the mushroom stems using a box grater.
In a skillet over medium heat, sauté grated stems and crushed garlic in oil until tender.
Add cream cheese, black pepper, cayenne pepper, and onion powder. Stir and cook until cream cheese melts and mixture is smooth.
Mix in grated parmesan cheese.
Fill & Bake:
Spoon the creamy filling into each mushroom cap.
Bake uncovered for 40–45 minutes or until mushrooms darken, shrink, and release juices.
Serve Warm:
Enjoy hot from the oven as a savory, cheesy appetizer or snack.
Notes
Make-Ahead: Prepare mushroom caps and filling, stuff them, and refrigerate up to 24 hours before baking.
You can substitute white mushrooms with baby bellas or portobellos for a meatier flavor.
Adjust cayenne for preferred spice level, or omit for a milder version.
Optional garnish: fresh herbs like parsley or thyme.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
