Mouth-Watering Stuffed Mushrooms

Mouth-Watering Stuffed Mushrooms

2444
Angie Gorkoff 124

"These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite."

Ingredients

45 m {{adjustedServings}} servings 88 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 1.5g
  • < 1%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
  2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
  3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
  4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

2444
  1. 3296 Ratings

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I've made these many times and everyone loves them. They are not time consuming at all and can be made up two days before needed. Wash mushrooms and twist out stems. Drain in colander. Put mushr...

This is a favorite recipe that I have made several times and I never have any leftovers. Even my young son loves the flavorfull filling. These are great to bring to get togethers. I usually pr...

Great! A little time consuming, but worth it. I, too, added some chopped green onion while sauteeing and lightly brushed outside of mushrooms with melted butter laced with Ital. crumbs. Made alm...