Cream Cheese Stuffed Mushrooms
The ultimate comfort food, Cream Cheese Stuffed Mushrooms are creamy, flavorful, and oh-so-easy to make! These delightful bites are perfect for gatherings, ensuring everyone leaves with a satisfied smile. Make them tonight for a delicious appetizer that will impress!
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.