Stuffed Mushrooms with Cream Cheese
Make stuffed mushrooms with cream cheese, garlic, herbs, and parmesan for a savory baked appetizer with a creamy filling and golden topping.
Servings: 15
stuffed mushrooms
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 35 minutes
Ingredients
Ingredients
- 1 lb mushrooms cleaned, stems removed and chopped
- 1 tablespoon olive oil
- 3 cloves garlic finely chopped
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 8 ounces cream cheese at room temperature
- 1/4 cup parmesan cheese
Instructions
Instructions
- Clean the mushrooms and pat them dry. Gently twist out the stems, then chop the stems finely.
- Heat the olive oil in a small skillet over medium heat. Add the chopped stems and garlic and cook for 3 to 4 minutes, until tender and darker in color.
- Stir in the Italian seasoning, parsley, salt, black pepper, and red pepper flakes. Cook for about 1 minute, then remove from the heat and let cool.
- Mix the cooled stem mixture with the softened cream cheese and parmesan until thoroughly combined.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Spoon the filling into each mushroom cavity, packing it well inside and mounding it on top.
- Arrange the filled mushrooms on the baking sheet and bake for 15 to 17 minutes, until the topping is pale golden. Serve hot.
Notes
Serve the mushrooms hot while the cream-cheese filling is soft and savory.