Stuffed Cream Cheese Mushrooms Delicious stuffed mushrooms with cream cheese — an appetizer with a kick. Always a party favorite when we make them. I usually double the recipe.

prep: 15 mins cook: 25 mins total: 40 mins Servings: 6 Yield: 12 stuffed mushrooms


  • cooking spray
  • 12 whole fresh mushrooms, tough ends trimmed
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne pepper


    Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.

    Step 2

    Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.

    Step 3

    Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.

    Step 4

    Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper into the cooled mushroom mixture until very thick and completely mixed. Use a small spoon to fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms on the prepared cookie sheet.

    Step 5

    Bake in the preheated oven until piping hot and liquid starts to form under mushroom caps, about 20 minutes.

Nutrition Facts

Per Serving: 176 calories; protein 5.3g; carbohydrates 2.9g; fat 16.4g; cholesterol 44mg; sodium 163.6mg.


Please enter your comment!
Please enter your name here