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Stuffed Mushrooms With Cream Cheese

Cream Cheese Stuffed Mushrooms Recipe

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 6 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 16 large white mushrooms (about 1 lb)
  • 8 oz cream cheese, softened
  • ½ cup finely grated parmesan
  • 2 cloves garlic, minced
  • 2 tbsp chopped fresh parsley, plus extra for serving
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ cup panko breadcrumbs
  • 2 tbsp salted butter, melted

Method
 

  1. Preheat oven to 375°F (190°C). Wipe mushrooms clean with a damp paper towel, remove stems, and finely chop ¼ cup stems; set caps aside.
  2. Mix cream cheese, parmesan, garlic, parsley, chopped stems, salt, and pepper until combined.
  3. Arrange mushroom caps on a parchment lined baking sheet and fill each with the cream cheese mixture.
  4. Stir panko with melted butter, press a pinch onto each mushroom, and bake 15 to 18 minutes until golden.
  5. Cool 3 minutes, garnish with parsley, and serve hot.

Notes

Let the cream cheese sit out for about 30 minutes before mixing so the filling comes together with no lumps. If you’re baking from a make ahead tray straight from the fridge, add 2 to 3 extra minutes to the bake time.