Description
These stuffed cream cheese mushrooms are creamy, savory, and bite-sized—an easy, crowd-pleasing appetizer that bakes to golden perfection and disappears fast at any gathering.
Ingredients
- Cooking spray
- 12 whole fresh mushrooms, tough ends trimmed
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a baking sheet with cooking spray.
- Clean mushrooms with a damp paper towel and gently remove stems. Finely chop the stems and set caps aside.
- Heat oil in a skillet over medium heat. Add chopped mushroom stems and garlic; sauté for 3–5 minutes until moisture evaporates. Let cool for 10 minutes.
- In a bowl, combine the cooled mushroom mixture with cream cheese, Parmesan, black pepper, onion powder, and cayenne until well blended.
- Fill each mushroom cap generously with the mixture using a small spoon, and place them on the prepared baking sheet.
- Bake for about 20 minutes, until hot and bubbly with some liquid under the caps.
Notes
- Use white button or cremini mushrooms for best size and flavor.
- Mix in cooked sausage, herbs, or crab meat for variations.
- Top with Panko and extra Parmesan for a crunchy finish.
- Prep ahead and refrigerate unbaked for up to 1 day.
- Air fryer option: 350°F for 6–10 minutes for a crispier texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 110
- Sugar: 1g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg
