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Garlic Herb Cheese Stuffed Mushrooms

Garlic Herb Cheese Stuffed Mushrooms

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Amy Neiter

These are the best stuffed mushrooms I have ever eaten. These are easy to make and crowd pleasing.

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 42.5 g
  • 65%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 505 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 325 degrees F (165 degrees C). Combine the cheese spread, cream cheese, and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate.
  2. Place the olive oil in a bowl. Dip each mushroom in the oil, covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper.
  3. Bake in the preheated oven until tender, about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet.
  4. Return the baking sheet to the oven, and continue baking until the cheese is melted, about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.
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Reviews

Pamela
27
7/30/2011

I wondered how these ingredients could come together and bake without leaving a runny mess on the pan and undercooked mushrooms. Thanks for the idea to precook the mushrooms. I'll be able to use some of my special but problematic fillings in mushrooms now.

Erin
7
11/11/2011

5 stars plus! This is my new go to appetizer. So simple, yet looks fancy. Lots of rave reviews on this one.

sunnyjai
5
1/1/2012

Very easy and delicious. I had extra cheese mixture left over so I halved some jalapenos, filled them, and baked them for about 20 minutes at 400. They were really good. I would definitely use this mixture for the jalapenos again.