Cheesy Stuffed Mushrooms

    35 mins

    A cream cheese and parmesan filling is stuffed into mushroom caps before baking.

    3261 people made this

    Serves: 12 

    • 12 whole medium sized cremini or button mushrooms
    • 1 tablespoon (15ml) olive oil
    • 2 cloves garlic, crushed
    • 200g cream cheese, softened
    • ½ cup grated parmesan cheese
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon cayenne pepper

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 180 C.
    2. Line a baking tray with baking paper.
    3. Clean mushrooms with a piece of damp kitchen paper. Carefully break off stems. Chop stems finely - or puree in a blender - discarding any tough ends.
    4. Heat oil in a large frying pan over medium heat.
    5. Add garlic and chopped mushroom stems and gently cook until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
    6. When garlic and mushroom mixture is cool, stir in cream cheese, parmesan cheese, black pepper and cayenne pepper. Mixture should be very thick.
    7. Using a teaspoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared baking tray.
    8. Bake for 20 minutes or until the mushrooms are piping hot and liquid starts to form under caps.

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    Reviews in English (2858)


    I've made these many times and everyone loves them. They are not time consuming at all and can be made up two days before needed. Wash mushrooms and twist out stems. Drain in colander. Put mushroom caps on paper towels to drain well. Slice off woody part of stem and put in food processor. Pulse stems until minced. Add 1 Tlbs olive oil to pan and stir-fry minced stems and garlic (minced type from jar)until dry. Add spices. Slightly cool, but while still warm add cheeses (and a can of drained crab if want). Put a plastic zip lock bag into a bowl and roll back sides- add cream cheese mixture. Snip off one corner and use as a pastry bag to fill mushrooms. If making ahead 1)use only freshest mushrooms you can find, 2)blot off excess water from mushrooms, 3)put them into a non-metalic dish. I sprinkle the tops with shreded (not grated )parmesan cheese. Cover well with plastic wrap and refrig. until ready to bake. (I've made up to two days in advance- without crabmeat though).  -  29 Dec 2003  (Review from Allrecipes US | Canada)


    This is a favorite recipe that I have made several times and I never have any leftovers. Even my young son loves the flavorfull filling. These are great to bring to get togethers. I usually prepare the stuffing and put into a ziplock and assemble them when I arrive. Just snip off the corner of the ziplock, fill the mushrooms like a pastry and pop in the oven. Adjustments I make are I add crabmeat to the mixture which I find adds a little more substance to an otherwise very creamy filling. I like to sprinkle with parmesan cheese before putting them in the oven which adds a nice touch. A trick I use is to use smaller mushrooms so there is a good balance between mushroom and the amount of filling. I tried larger ones one time and it almost seemed like each bite was just a bit too full of creamy mixture. I also lightly butter the mushrooms before baking which keeps them from drying out. Last trick is I bake them in mini muffin tin pans. They hold the smaller mushrooms perfectly and the pans keep the mushrooms from tipping over and rolling around. The cayenne pepper gives just the perfect amount of kick to this recipe.  -  20 Dec 2006  (Review from Allrecipes US | Canada)


    Great! A little time consuming, but worth it. I, too, added some chopped green onion while sauteeing and lightly brushed outside of mushrooms with melted butter laced with Ital. crumbs. Made almost 3 doz. reg. mushrooms! TIP: slice off bottem a little so they don't roll over.  -  26 Jan 2003  (Review from Allrecipes US | Canada)