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Stuffed mushrooms are a quick and easy appetizer perfect for any holiday, or a middle-of-the-week snack. It is easy to play around with this recipe and make it unique for you.
Stuffed Mushrooms Ingredients
- Cremini mushrooms or portabello mushrooms (as many as you want)
- Butter
- Minced garlic (about 1-2 cloves per 8 ounces of mushrooms)
- Cayenne pepper (optional)
- Parsley
- Salt and pepper
- 2 ounces of room-temperature cream cheese for every 8 ounces of mushrooms
- Olive oil
- Parmesan cheese — 1/4 cup per 8 ounces of mushrooms
Directions
- Clean the mushrooms and gently remove the stems from the caps.
- Set caps aside, and finely chop the stems.
- Melt butter in a skillet and add the mushroom stems and garlic. Sauté over med-low heat until the stems are cooked.
- Add cayenne pepper, parsley, salt, pepper, and any other seasonings at this time. Turn the heat to low and add the cream cheese and half of the Parmesan cheese. Gently stir until the cheese is melted and combined with the mushroom stems.
- Brush the outside of the mushroom caps with a little bit of olive oil and place them on a baking sheet with a silicone baking liner. Carefully fill each cap with the cheese mixture. Top with extra Parmesan cheese, and gently press the cheese on top to keep it in place.
- Bake in the oven at 400° F for 20 minutes. Alternatively, you can also make these in the air fryer at 400° F for 10 minutes.
Notes
- These are naturally gluten-free.
- Add crumbled bacon bits for a different variety.
- Experiment with different types of cheese in place of Parmesan, such as feta, Gouda, or Gruyère.
- These can be made in advance. Store in the fridge for 3 days, or freezer for several months.
Stuffed Mushrooms
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients
- Cremini mushrooms or portabello mushrooms (as many as you want)
- Butter
- Minced garlic (about 1-2 cloves per 8 ounces of mushrooms)
- Cayenne pepper (optional)
- Parsley
- Salt and pepper
- 2 ounces of room-temperature cream cheese for every 8 ounces of mushrooms
- Olive oil
- Parmesan cheese — 1/4 cup per 8 ounces of mushrooms
Instructions
- Clean the mushrooms and gently remove the stems from the caps.
- Set caps aside, and finely chop the stems.
- Melt butter in a skillet and add the mushroom stems and garlic. Sauté over med-low heat until the stems are cooked.
- Add cayenne pepper, parsley, salt, pepper, and any other seasonings at this time. Turn the heat to low and add the cream cheese and half of the Parmesan cheese. Gently stir until the cheese is melted and combined with the mushroom stems.
- Brush the outside of the mushroom caps with a little bit of olive oil and place them on a baking sheet with a silicone baking liner. Carefully fill each cap with the cheese mixture. Top with extra Parmesan cheese, and gently press the cheese on top to keep it in place.
- Bake in the oven at 400° F for 20 minutes. You can also make these in the air fryer at 400° F for 10 minutes.
Notes
- These are naturally gluten-free.
- Add crumbled bacon bits for a different variety.
- Experiment with different types of cheese in place of Parmesan, such as feta, Gouda, or Gruyère.
- These can be made in advance. Store in the fridge for 3 days, or freezer for several months.
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