Stuffed Mushrooms Cream Cheese (Printable)

Mushroom caps filled with creamy cheese, garlic, and parmesan, baked with crunchy breadcrumbs.

# What You Need:

→ Filling

01 - 4 ounces cream cheese, softened
02 - 1 clove garlic, finely minced
03 - 2 tablespoons grated Parmesan cheese

→ Mushrooms

04 - 12 medium button mushrooms, stems removed and reserved

→ Topping

05 - 1/4 cup breadcrumbs

# Directions:

01 - Set oven to 375°F (190°C) to ensure even baking.
02 - Clean mushrooms gently; detach stems and finely chop the stems.
03 - Combine chopped mushroom stems, cream cheese, garlic, and Parmesan cheese in a bowl until smooth.
04 - Fill each mushroom cap with a generous portion of the cream cheese mixture.
05 - Sprinkle breadcrumbs evenly over the filled mushroom caps.
06 - Arrange stuffed mushrooms on a baking sheet and bake for 18 minutes or until tops are golden and mushrooms tender.

# Expert Advice:

01 -
  • Quick to assemble and bakes in under thirty minutes
  • Features approachable ingredients you may already have on hand
  • Naturally vegetarian yet so satisfying for any crowd
  • Crowd-pleaser at holidays potlucks or even as a casual snack
02 -
  • Excellent source of umami without any meat
  • Bakes well ahead and reheats beautifully
  • Adaptable with different cheeses or seasoning blends
03 -
  • Let the cream cheese come to room temperature first as it makes blending much easier
  • Always taste the filling before stuffing adjust the salt or cheese as you like For an irresistible crust lightly spray the breadcrumbs with oil before baking

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