Cream Cheese Stuffed Mushrooms
The moment I first tasted Cream Cheese Stuffed Mushrooms, I knew I had stumbled upon a treasure. It was a cozy evening, and I was hosting a small gathering of friends at my home. As the aroma of these delightful little bites wafted through the air, the anticipation was palpable. Everyone was eager to dive into these plump, juicy mushrooms filled with a rich, creamy filling that made them irresistible. These stuffed mushrooms quickly became the star of the night, disappearing faster than I could replenish the platter. The best part? They’re not just delicious; they’re also incredibly easy to whip up, making them a go-to recipe for any occasion.
Recipe Snapshot
35 mins
15 mins
20 mins
Medium
120 kcal
4 g
Keto, Gluten-Free, Low FODMAP
9 g
Mixing Bowl, Frying Pan, Chef’s Knife, Cutting Board, Baking Sheet, Oven
What Sets This Cream Cheese Stuffed Mushrooms Apart
1. Perfect for Any Occasion
What I love most about Cream Cheese Stuffed Mushrooms is how versatile they are. Whether it’s a casual family get-together, a holiday feast, or a fancy dinner party, these mushrooms fit right in. They’re sophisticated enough to impress guests yet simple enough to make for a weeknight snack.
2. The Richness of Cream Cheese
Combining cream cheese with other ingredients creates a luxurious filling that melts in your mouth. It adds a creamy texture that complements the earthy flavor of the mushrooms perfectly. Plus, the parmesan cheese in the mix gives it that extra depth, adding a savory kick that elevates the dish.
3. A Flavorful Filling
Each bite of these stuffed mushrooms is a burst of flavor. The red bell pepper adds a pop of sweetness and color, while the garlic brings a fragrant depth that ties everything together. The mixture is seasoned just right, ensuring that you taste every ingredient without one overpowering the others.
4. Easy to Prepare
Even if you’re not an experienced cook, making Cream Cheese Stuffed Mushrooms is straightforward. The steps are simple, and the cleanup is a breeze, giving you more time to enjoy your company. Just prepare the filling, stuff the mushrooms, and let the oven do the rest!
5. Impressive Presentation
When you serve these mushrooms, they look stunning on the plate. Their golden tops and vibrant colors make them not only tasty but also aesthetically pleasing. They’re sure to catch the eye of everyone at the table and leave a lasting impression.
6. A Crowd-Pleaser
There’s something about Cream Cheese Stuffed Mushrooms that makes them irresistible. Even those who claim they don’t like mushrooms often come back for seconds. This dish appeals to various tastes and preferences, making it a safe bet for any gathering.
Ingredients You’ll Need for Cream Cheese Stuffed Mushrooms
Gathering the right ingredients is essential to create the perfect Cream Cheese Stuffed Mushrooms. Each component plays a crucial role in delivering the flavor and texture that makes this dish so beloved. The key players include the fresh baby bella mushrooms, which provide a sturdy base, and the creamy filling that is both rich and flavorful. Together, they combine to create a delightful appetizer that everyone will love.
- 16 oz whole baby bella mushrooms, cleaned – These mushrooms are the stars of the dish, providing a robust flavor and meaty texture, which holds up beautifully when stuffed.
- 1 tsp Tastefully Simple® Avocado Oil – A light oil that enhances the natural flavors of the ingredients and aids in cooking.
- ¼ cup red bell pepper, diced – Adds a sweet crunch and vibrant color to the filling.
- 1 tsp garlic, minced – Provides an aromatic flavor that elevates the overall taste.
- 8 oz cream cheese, softened – The creamy base of the filling, which makes it rich and luscious.
- ⅓ cup parmesan cheese, shredded – Offers a salty, nutty flavor that complements the cream cheese perfectly.
- 1 tsp Tastefully Simple® Rustic Herb Seasoning – A blend of herbs that adds a depth of flavor to the filling.
- 1 tbsp fresh parsley, chopped – A fresh herb to brighten the dish and enhance its presentation.
How to Cook Cream Cheese Stuffed Mushrooms
Cooking Cream Cheese Stuffed Mushrooms is a simple yet rewarding process. You’ll start by preparing the mushrooms and their filling, followed by baking them to perfection. I promise you’ll love the delightful aroma that fills your kitchen as they cook!
First, preheat your oven to 350 degrees F. This ensures that your mushrooms will bake evenly.
Next, line a baking sheet with foil and set it aside to catch any drips from the mushrooms while they bake.
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Using a damp paper towel, wipe each mushroom clean. It’s important to remove any debris carefully without soaking them.
Gently pull the stems out of the caps and trim any woody parts away. Make sure to keep the caps intact, as they will hold the delicious filling.
Place the cleaned mushroom caps stem-side up on the foil-lined baking sheet, allowing them to be ready for stuffing.
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Finely chop the mushroom stems, as they will add flavor to your filling.
Heat a pan over medium-high heat and add the avocado oil. Allow it to heat up before adding the chopped mushroom stems and red bell pepper.
Cook for about 3 to 5 minutes, stirring occasionally. You’ll want to ensure that most of the moisture evaporates and the veggies become tender.
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Next, add the garlic to the pan and cook until it’s fragrant, about 30 seconds.
Remove the pan from the heat and let the mixture cool for about 10 minutes. This prevents the filling from cooking the cream cheese too quickly.
In a medium bowl, combine the softened cream cheese, parmesan cheese, Rustic Herb Seasoning, chopped parsley, and the cooled mushroom mixture.
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Use a sturdy spoon to mix until everything is combined completely.
Scoop the cream cheese mixture into the mushroom caps generously, filling them to the brim.
Finally, bake the stuffed mushrooms in the preheated oven for 20 minutes. They should be lightly browned, and you’ll notice moisture beginning to release at the bottom of the mushrooms.
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Garnish with extra parsley if desired, and enjoy them right away! They’re best served hot from the oven.
Things Worth Knowing
- Storage: After cooking, let the stuffed mushrooms cool completely before placing them in an airtight container. They can last for up to three days in the fridge.
- Reheating: To reheat, place the mushrooms on a baking sheet and warm them in the oven at 350 degrees F for about 10 minutes or until heated through.
- Make-Ahead: You can prepare the filling up to a day in advance. Just stuff the mushrooms right before baking to keep them fresh.
- Flavor Enhancements: Don’t hesitate to experiment with different herbs and spices in the filling for added flavor.
Making Adjustments
Sometimes, we want to customize our recipes to suit our taste or dietary needs. Here are some tips for adjusting Cream Cheese Stuffed Mushrooms to make them even more delightful:
- Storage: If there are leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
- Freezing: These mushrooms can be frozen before baking. Just bake them straight from the freezer, adding a few extra minutes to the baking time.
- Pairing: Serve these stuffed mushrooms with a refreshing salad or as part of a cheese platter for a delightful appetizer spread.
- Variations: Try adding chopped spinach or other sautéed vegetables to the filling for an extra veggie boost.
- Spicy Kick: For those who love heat, consider adding red pepper flakes to the filling for a spicy twist.
- Herb Substitutes: Feel free to experiment with different fresh herbs, such as basil or chives, to find your favorite flavor combination.
What to Serve Alongside Cream Cheese Stuffed Mushrooms
When it comes to serving Cream Cheese Stuffed Mushrooms, the possibilities are endless. Here are a few ideas:
- Fresh Salad: Pair these mushrooms with a light garden salad drizzled with a tangy vinaigrette to balance out the richness.
- Cheese Platter: Include them on a cheese board alongside various cheeses, crackers, and fruits for an elegant appetizer spread.
- Wine Pairing: Consider serving these mushrooms with a glass of white wine or sparkling water for a refreshing contrast.
- Seasonal Occasions: They make a fantastic addition to holiday gatherings, potlucks, or as party snacks during game days.
- Brunch Delight: Serve them alongside quiche or stuffed crepes for a delightful brunch experience.
- Perfect Appetizer: These stuffed mushrooms are ideal for cocktail parties, offering a bite-sized option that everyone loves.
FAQ
Conclusion
Cream Cheese Stuffed Mushrooms are not only a delicious appetizer but also a fantastic way to impress your guests. Their creamy, flavorful filling combined with the earthy mushroom caps makes for an irresistible treat. I encourage you to try this recipe and make it your go-to for gatherings; it’s sure to be a hit!
Cream Cheese Stuffed Mushrooms
Equipment
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Cutting Board
- Baking Sheet
- Oven
Ingredients
- 16 oz whole baby bella mushrooms cleaned
- 1 tsp Tastefully Simple® Avocado Oil
- ¼ cup red bell pepper diced
- 1 tsp garlic minced
- 8 oz cream cheese softened
- ⅓ cup parmesan cheese shredded
- 1 tsp Tastefully Simple® Rustic Herb Seasoning
- 1 tbsp fresh parsley chopped
Instructions
- First, preheat your oven to 350 degrees F. This ensures that your mushrooms will bake evenly.
- Next, line a baking sheet with foil and set it aside to catch any drips from the mushrooms while they bake.
- Using a damp paper towel, wipe each mushroom clean. It’s important to remove any debris carefully without soaking them.
- Gently pull the stems out of the caps and trim any woody parts away. Make sure to keep the caps intact, as they will hold the delicious filling.
- Place the cleaned mushroom caps stem-side up on the foil-lined baking sheet, allowing them to be ready for stuffing.
- Finely chop the mushroom stems, as they will add flavor to your filling.
- Heat a pan over medium-high heat and add the avocado oil. Allow it to heat up before adding the chopped mushroom stems and red bell pepper.
- Cook for about 3 to 5 minutes, stirring occasionally. You’ll want to ensure that most of the moisture evaporates and the veggies become tender.
- Next, add the garlic to the pan and cook until it’s fragrant, about 30 seconds.
- Remove the pan from the heat and let the mixture cool for about 10 minutes. This prevents the filling from cooking the cream cheese too quickly.
- In a medium bowl, combine the softened cream cheese, parmesan cheese, Rustic Herb Seasoning, chopped parsley, and the cooled mushroom mixture.
- Use a sturdy spoon to mix until everything is combined completely.
- Scoop the cream cheese mixture into the mushroom caps generously, filling them to the brim.
- Finally, bake the stuffed mushrooms in the preheated oven for 20 minutes. They should be lightly browned, and you'll notice moisture beginning to release at the bottom of the mushrooms.
- Garnish with extra parsley if desired, and enjoy them right away! They’re best served hot from the oven.
Notes
- Storage: After cooking, let the stuffed mushrooms cool completely before placing them in an airtight container. They can last for up to three days in the fridge.
- Reheating: To reheat, place the mushrooms on a baking sheet and warm them in the oven at 350 degrees F for about 10 minutes or until heated through.
- Make-Ahead: You can prepare the filling up to a day in advance. Just stuff the mushrooms right before baking to keep them fresh.
- Flavor Enhancements: Don’t hesitate to experiment with different herbs and spices in the filling for added flavor.
