Stuffed Mushrooms are an easy make-ahead appetizer and are jam-packed with flavor from three kinds of cheese, herbs, and spices. Making these cheesy stuffed mushrooms takes just a few ingredients and can be made ahead of time and stored until you’re ready. It’s very easy to make and super delicious!
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Are mushrooms healthy?
Mushrooms are naturally low in fat, calories. and are cholesterol-free. Mushrooms are rich in B vitamins such as riboflavin (B2), folate (B9), thiamine (B1), pantothenic acid (B5), and niacin B3) as well as copper, potassium, magnesium, and zinc.
This makes mushrooms a good appetizer for the holiday.
Tips for Cooking Stuffed Mushrooms
- I recommend a stuffing that is completely cooked and just needs to be warmed.
- When cooking these mushrooms I wait until almost all of the liquid that the mushrooms have released in the bottom of the pan has evaporated before adding the cheese on top for the last step.
- You can make and refrigerate these mushrooms up to 24 hours.
You’ll more than likely have more filling than necessary. I over-stuff the mushrooms. The filling is thick and ideal for mounding up.
While you’re here, check out these delicious recipes
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- Spinach Artichoke Stuffed Mushrooms
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- Bacon Pear Stuffed Pork Loin
Stuffed Mushrooms
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Save To Your Recipe BoxIngredients
- 1 Tablespoon vegetable oil
- 1 Tablespoon minced garlic
- 2 Tablespoon finely chopped green onions
- 8 ounces cream cheese softened
- 1/4 cup grated Parmesan cheese
- 2 teaspoon Worcestershire sauce
- 1/2 cup bread crumbs
- 1/4 cup shredded cheddar cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1 pint button mushrooms
Instructions
- Preheat oven to 350 degrees. Clean mushrooms and remove stems.
- Chop stems finely. Saute' mushrooms stems and garlic in 1 tablespoon oil until soft. Mix together the mushrooms stems, garlic, cream cheese, Parmesan cheese, Worcestershire sauce, bread crumbs, black pepper, red pepper, and salt. Stir until completely combined.
- Stuff in the mushroom cap and bake for 15 minutes on 350°F. Remove and sprinkle the shredded cheddar cheese over the mushrooms and return to the oven for 5 more minutes or until mushrooms are piping hot and liquid evaporates from the pan.
- Serve warm or room temperature.
- *After mushrooms are stuffed they can be refrigerated for a couple of hours before baking if necessary.
Notes
Nutrition
I originally posted this recipe on 5/15/12 updated 10/30/19 with new info and photos.
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