Stuffed Cream Cheese Mushrooms
This easy cream cheese stuffed mushrooms recipe is a delicious party appetizer that offers bold flavors without the fuss.
Servings 12 servings
Ingredients
- 12 large white button mushrooms
- 1 tablespoon avocado oil
- 4 ounces cream cheese at room temperature
- ½ cup Swiss cheese shredded
- ½ cup Parmesan cheese shredded
- 6 garlic cloves minced
- 2 tablespoon fresh parsley chopped
- sea salt to taste
Instructions
- Prep: Preheat oven to 375°F. Using a damp paper towel, wipe mushrooms clean. Remove stems from caps.
- Oil: Transfer the cleaned mushroom caps onto a baking sheet. Brush lightly with avocado oil, making sure the sides are covered well.
- Chop: Finely chop mushroom stems. Set them aside.
- Combine: In a medium bowl, combine cream cheese, Swiss cheese, Parmesan cheese, garlic, parsley, and chopped mushroom stems together. Taste for salt and add if necessary.
- Fill: Fill all mushroom caps with the cheese mixture and arrange them evenly on the baking sheet.
- Bake: Pop the mushrooms into the preheated oven and bake for 10-15 minutes until cheese melts. If the tops of the mushroom are not browned to your liking, set the oven to broiler on high for 1 minute but watch closely so they don't burn.
Video
Notes
Note: One serving is one stuffed mushroom.
Storage: Store in an airtight container in the fridge for up to 4 days. It may release moisture but pat dry with a paper towel and reheat when you're ready to enjoy.
To freeze: Transfer unbaked stuffed mushrooms to a parchment paper lined baking sheet in a single layer and freeze until solid. Then transfer them to a freezer bag and seal tightly to prevent freezer burn. Freeze for up to 3 months. Do not thaw prior to baking.
To reheat: If refrigerated, reheat in a toaster oven for a few minutes until heated through. If frozen, add 5-10 minutes to bake time.
Helpful tips:
- Skip the mushroom stems to save time - If chopping up the mushroom stems seems too time-consuming, just skip them and save them for another recipe.
- Use room temperature cream cheese - It blends easily with the rest of the ingredients. Thirty minutes at room temperature is enough to bring it to the proper consistency.
- Mind the salt - It's a good idea to taste the stuffing before adding to the mushroom caps. Different cheeses have different salt content and the addition of other ingredients such as sausage and bacon may alter the finished product further.
- Broil for a crispy top - If you like that crispy cheesy top, broil the stuffed mushrooms for a few minutes until golden brown. Watch them closely, though, so you don't scorch them!
- Meal Prep Suggestion: You can prepare the cheesy filling ingredients ahead of time and stuff the mushrooms up to 24 hours before baking them. Just keep them in a covered container and refrigerate until ready to cook.
Nutrition
Calories: 84kcal | Carbohydrates: 2g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 106mg | Potassium: 93mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 253IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 0.2mg