Stuffed Mushrooms
Delicious and easy-to-make stuffed mushrooms filled with a creamy, garlicky mixture and topped with Parmesan, perfect for any occasion.
Ingredients
Main Ingredients
- 24 mushrooms Whole fresh mushrooms, about 2-inch diameter Approximately 2 lb
- 1 Tbsp Vegetable oil
- 1 Tbsp Garlic, finely chopped
- 8 oz Cream cheese, softened
- 1/4 cup Grated Parmesan cheese
- 1/4 tsp Black pepper
- 1/4 tsp Cayenne pepper
- 1/4 tsp Onion powder
- 2 Tbsp Fresh parsley, chopped
Optional Ingredients
- Extra Parmesan for topping Optional
- 1/2 tsp Lemon zest For brightness
- Chopped green onion For garnish, optional
- a pinch Smoked paprika For a smoky twist, optional
Instructions
Preparation
- Preheat oven to 350°F.
- Coat a rimmed baking sheet with cooking spray.
- Clean mushrooms using a damp paper towel (avoid soaking them).
- Carefully remove stems. Trim off and discard the tough ends, then finely chop the remaining stems.
Mixing / Assembling
- Heat vegetable oil in a large skillet over medium heat.
- Add chopped stems and garlic. Cook, stirring occasionally, for about 5 minutes until softened and fragrant.
- Transfer the mixture to a bowl and let it cool about 10 minutes.
- Stir in cream cheese, Parmesan, black pepper, cayenne, and onion powder. Mix until thick and well combined.
Cooking / Baking
- Spoon about 1 Tbsp filling into each mushroom cap.
- Arrange caps on the prepared baking sheet.
- Bake about 20 minutes, until the mushrooms are hot and you start to see a little liquid underneath the caps.
Resting / Finishing
- Let mushrooms rest for 3–5 minutes.
- Sprinkle with chopped parsley before serving.
Notes
Wipe mushrooms clean; don’t rinse under water to maintain texture. You may add a tiny pinch of salt if needed, but Parmesan is already salty. Avoid overbaking to prevent shrinking.