Description

Irresistibly Cheesy Stuffed Mushrooms are savory, creamy, and bite-sized delights filled with a rich cheese mixture and baked to golden perfection. Perfect for parties, appetizers, or a flavorful snack, these mushrooms are always a crowd favorite.

Ingredients

16–20 white or cremini mushrooms, stems removed
1 tbsp olive oil
2 cloves garlic, minced
4 oz cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tbsp fresh parsley or chives, chopped
Salt, to taste
Black pepper, to taste
Optional: 2 tbsp breadcrumbs for topping

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Instructions

Preheat oven to 375°F (190°C).
Clean mushrooms with a damp paper towel and remove stems. Finely chop the stems.
Heat olive oil in a skillet over medium heat. Sauté chopped mushroom stems and garlic for 3–4 minutes until soft. Remove from heat.
In a bowl, combine cream cheese, mozzarella, Parmesan, sautéed stems, herbs, salt, and pepper. Mix well.
Spoon the mixture into each mushroom cap, slightly mounding the filling.
Optional: Sprinkle breadcrumbs over the top for a crunchy finish.
Arrange mushrooms on a parchment-lined baking sheet.
Bake for 18–20 minutes, or until mushrooms are tender and cheese is bubbly and golden.
Garnish with additional herbs and serve warm.

Notes

Make ahead by prepping the mushrooms a day in advance and baking just before serving.To avoid soggy mushrooms, pre-bake caps for 5 minutes or bake on a wire rack.Add chopped cooked sausage or jalapeños for variation.Use gluten-free breadcrumbs for a gluten-free version.

Nutrition

Serving Size: 4–5 stuffed mushrooms
Calories: 180
Sugar: 1g
Sodium: 310mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 7g
Cholesterol: 35mg