Cheesy Stuffed Mushrooms

Cheesy Stuffed Mushrooms


3261 people made this

About this recipe: A cream cheese and parmesan filling is stuffed into mushroom caps before baking.

Angie Gorkoff

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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