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–+ servings

Cream Cheese Stuffed Mushrooms

Tender mushroom caps piled high with a creamy garlic, cream cheese and Parmesan filling with a hint of cayenne, then baked until hot and golden. An easy, crowd-pleasing appetizer.
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Course: Appetizer
Cuisine: American
Keyword: cream cheese stuffed mushrooms, easy stuffed mushrooms, stuffed mushrooms
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 12 stuffed mushrooms
Calories: 91kcal

Equipment

  • Baking sheet
  • Large skillet
  • Cooking spray
  • Paper towels

Ingredients

  • 12 whole fresh mushrooms
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 (8-ounce) package cream cheese softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper

Instructions

  • Heat the oven to 350°F (175°C) and coat a baking sheet with cooking spray.
  • Clean the mushrooms with a damp paper towel and gently pull out the stems. Chop the stems very finely, throwing away any tough ends.
  • Heat the oil in a large skillet over medium heat. Add the chopped stems and garlic and cook, stirring often, until the stems are tender and any liquid they release has cooked off. Don't let the garlic burn. Take off the heat and let it cool a little.
  • Stir in the cream cheese, Parmesan, black pepper, onion powder and cayenne until well combined. The filling will be very thick.
  • Spoon the filling into the mushroom caps, mounding it slightly, and arrange them on the baking sheet.
  • Bake for about 20 minutes, until the caps are tender and the filling is hot.
  • Let them cool for a few minutes before serving.

Notes

  1. Nutrition: Estimated per stuffed mushroom from the ingredients.

Nutrition

Serving: 43g | Calories: 91kcal | Carbohydrates: 1.8g | Protein: 2.6g | Fat: 8.4g | Saturated Fat: 4.3g | Cholesterol: 23mg | Sodium: 92mg | Potassium: 94mg | Fiber: 0.2g | Sugar: 1g
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