If you are a mushroom lover, chances are you have had stuffed mushrooms many different ways. You may find them stuffed with sausage or even crab meat. Our favorite type of stuffed mushrooms around here are stuffed with cheese and lots of it! It may not be the healthiest version of this delicious appetizer, but it sure is a tasty one. Rich cream cheese mixed with the nutty earthiness of the parmesan cheese go together perfectly with a variety of spices. Use full-size portabello mushrooms instead of button mushrooms to make this a main course.
Cheese Stuffed Mushrooms – PIN IT FOR LATER
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Cheese Stuffed Mushrooms
- 10 – 12 whole fresh mushrooms – wiped & clean
- 1 Tablespoon Olive oil
- 1 Tablespoon minced garlic
- 8 oz. cream cheese – softened
- 1/4 Cup Real Parmesan cheese
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 tsp cayenne pepper
Preheat oven to 350 degrees
Carefully remove the stems from the mushrooms. Slice off the dried part of the ends and discard. Chop the remaining parts of the stem into small pieces. Arrange the mushrooms on a lightly greased baking sheet.
In a medium skillet on medium heat, heat the olive oil. Add the chopped mushrooms and minced garlic. Cook until the moisture has almost disappeared. Be careful not to burn the garlic. Remove from heat and set aside to cool.
In a medium bowl, mix together the cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. Once combined, fold in your mushroom stem and garlic mixture.
Place the mix into a plastic baggie and snip off one corner. Fill your mushroom caps generously with the cheese mixture.
Bake for 20 minutes or until the mushrooms are tender. When they are done, a small amount of liquid will start to form under the mushrooms.
This appetizer recipe is so simple to make but packs the WOW factor punch for sure! If you are a fan of cheese and a fan of mushrooms, I promise this will be your new “go-to” stuffed mushroom recipe from now on.
If you notice in the ingredients list I stated “Real” parmesan cheese. Yes, this is a bit more spendy but it is totally worth it. You could use grated from a jar in a pinch, but once you use the good stuff you will totally be able to tell the difference in this recipe.
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