Recipe for Stuffed Portobello Mushrooms With Cream Cheese
Cream Cheese Stuffed Mushrooms are tender mushroom caps stuffed with a creamy parmesan and cream cheese filling. They are little bites of heaven perfect for any occasion!
I have a slight obsession with stuffed mushrooms. They have become one of my absolute favorite appetizers for parties and get-togethers.
There's just something about their earthy flavor, enticing fillings, and cute little perfectly poppable size that I just can't resist. I am a firm believer that this appetizer will never go out of style. The fact that they always disappear when I make them tells me I'm right!
Stuffed mushrooms might seem intimidating to some, but I assure you, they are super easy to make. If you can handle a little bit of chopping and some quick sauteeing, then you will totally be able to handle this stuffed mushroom recipe. The hardest part about making these is waiting for them to cool down because you will want to start eating them as soon as they come out of the oven!
Once you master an easy stuffed mushroom recipe like this, you will be able to get creative and play around with different fillings to create your own version of stuffed mushrooms. Then you can move on to even bigger mushrooms and start stuffing portobellos. I think I'm going to try cream cheese stuffed portobello mushrooms next time!
No matter what filling you decide to try, I'm certain these super easy-to-make vegetarian stuffed mushrooms will quickly become one of your favorites stuffed mushroom recipes. You are going to love the simple, creamy filling, the golden parmesan top, and the classic stuffed mushroom flavor. And if you're anything like me, you'll love that the mushroom stems aren't wasted in this recipe. Waste not, want not, right?! The stems are totally edible ad add the perfect texture and flavor to the filling. Enjoy!
HOW TO MAKE CREAM CHEESE STUFFED MUSHROOMS
This cream cheese stuffed mushrooms recipe is super easy to make! To make cream cheese stuffed mushrooms, sauteed mushroom stems are combined with cream cheese, parmesan cheese, herbs, and spices and then stuffed into mushroom caps. They bake in the oven until they are perfectly golden on top. See below for detailed instructions.
WHAT KIND OF MUSHROOMS SHOULD I USE FOR STUFFED MUSHROOMS?
Cream cheese stuffed mushrooms can be made with white button mushrooms or crimini mushrooms (also known as baby bella mushrooms). They are both have small mushrooms caps that are ideal for stuffed mushrooms. They taste similar, but the crimini mushrooms have a slightly more mushroom-y flavor.
CAN YOU MAKE CREAM CHEESE STUFFED MUSHROOMS IN ADVANCE?
Yes! Cream cheese stuffed mushrooms can be made one day in advance. Prepare the mushrooms, cover, and refrigerate before baking. When you are ready to bake them, follow the cooking instructions adding 5 minutes to the cook time.
WHY ARE MY STUFFED MUSHROOMS WATERY?
When mushrooms cook, they usually release some liquid onto the pan. Don't worry, though! They will still taste amazing. Simply transfer them to a serving platter leaving all of that moisture on the pan and enjoy.
HOW TO REHEAT STUFFED MUSHROOMS
Reheat stuffed mushrooms in the oven on a baking sheet at 375 degrees F for 10-15 minutes, or until heated through.
If you try these Cream Cheese Stuffed Mushrooms at your next party or holiday gathering, I'd love to know what you think in the comments below! Enjoy!
8 servings
Cream Cheese Stuffed Mushrooms
Cream Cheese Stuffed Mushrooms are tender mushroom caps stuffed with a creamy parmesan and cream cheese filling. They are little bites of heaven perfect for any occasion!
prep time: cook time: total time: 30 MIN
INGREDIENTS
16 ounces fresh mushrooms (about 24)
2 tablespoons butter
8 ounces cream cheese
1/4 cup parmesan cheese, shredded
2 teaspoons fresh parsley, minced, optional
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
INSTRUCTIONS
1. Preheat your oven to 400 degrees F.
2. Wipe the mushrooms with a damp paper towel to clean. (You can quickly run them under water if there is stubborn dirt, but be sure not to soak your mushrooms.) Remove the stems and set them aside. Arrange the mushrooms on a parchment-lined baking sheet.
3. Finely chop the mushroom stems.
4. In a medium skillet over medium-high heat, cook the mushroom stems in the butter for 5 minutes. Add the cream cheese, half of the parmesan cheese, the pepper, the garlic powder, the onion powder, and the optional parsley to the pan and stir until well combined and the cream cheese is completely melted. Remove mixture from the pan to a bowl and set aside to slightly cool.
5. Spoon the filling into a baggie. Snip off one corner of the baggie to make a piping bag. Pipe the filling into each mushroom cap and top with more parmesan cheese, if desired.
6. Bake in the preheated oven for 15 minutes.
NOTES
Author: Becky
Recipe for Stuffed Portobello Mushrooms With Cream Cheese
Source: https://www.thetwobiteclub.com/2020/02/cream-cheese-stuffed-mushrooms.html