These delicious stuffed mushrooms are pretty easy to make and taste just like the ones you’d get in a restaurant!
Mouth-Watering Stuffed Mushrooms
These delicious stuffed mushrooms are pretty easy to make and taste just like the ones you'd get in a restaurant!
Ingredients
- 12 whole fresh mushrooms
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 8- ounce package cream cheese softened
- ¼ cup grated Parmesan cheese
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper
Instructions
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Wipe mushrooms with a damp paper towel; carefully remove stems. Chop stems extremely fine, discarding the tough end of stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems; fry until any moisture has evaporated, taking care not to burn garlic. Set aside to cool.
- Stir in cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne. The mixture will be very thick.
- Use a teaspoon to fill each mushroom cap with a generous amount of stuffing. Arrange mushroom caps on the prepared baking sheet.
- Bake in the preheated oven until mushrooms and filling are piping hot, about 20 minutes.
- Serve and enjoy!
Notes
Cook’s Note
You can assemble the stuffed mushrooms a day or two in advance. Store them in an airtight container in the fridge. Simply bake when you’re ready to serve.
Use Gruyère cheese instead of Parmesan for a different flavor.
Add 2 tablespoons bread crumbs or panko to the topping for some crunch.
