Stuffed Mushrooms with Cream Cheese

white cheese stuffed mushrooms placed on a black metal sheet.

Stuffed Mushrooms with Cream Cheese

Stuffed Mushrooms with Cream Cheese are easy, gluten-free and the ultimate vegetarian party appetizer for Thanksgiving and Christmas! Mushroom caps are filled with a creamy, herby, garlicky cheese filling made using the stems and baked to golden perfection. No breadcrumbs!

Course appetizers

Cuisine American

Keyword cream cheese stuffed mushrooms, stuffed mushrooms with cream cheese

Prep Time 15

Cook Time 20

Total Time 35

Servings Stuffed Mushrooms

Calories 76kcal

Author Maria Doss

Ingredients

1 lb Mushrooms
1 tablespoon olive oil
3 garlic cloves finely chopped
½ teaspoon Italian seasoning
½ teaspoon dried parsley
½ teaspoon salt or to taste
¼ teaspoon ground black pepper
¼ teaspoon red pepper flakes
8 ounces cream cheese room temperature
¼ cup parmesan cheese

Instructions

Clean mushrooms and pat dry with a kitchen towel. Gently twist the stem to remove from the mushroom caps. Chop the stems into small pieces.

Make filling

Heat olive oil in a small skillet over medium heat. Add the chopped stems and garlic. Cook stirring occasionally for 3 to 4 minutes, until it gets tender and darker in color.
Stir in the Italian seasoning, parsley, salt, pepper, and red pepper flakes. Cook for about 1 minute, stirring constantly, then remove the pan from heat and allow it to cool.
Add the filling, softened cream cheese and parmesan into a medium bowl and mix well until thoroughly combined.

Stuff and Bake

Preheat oven to 350°F and line a baking sheet with parchment paper.
Using a small spoon, fill stuffing into the mushroom cavity, packing well inside and on top. Make sure to use all the filling!
Place all the filled mushroom caps on the baking sheet, ensuring they are evenly spaced. Bake for 15 to 17 minutes or the topping looks pale golden in color. Serve hot!

Notes

Leave cream cheese at room temperature for a few hours to soften.

Nutrition