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Delicious stuffed mushrooms with cream cheese filling, baked until golden brown.

Stuffed Mushrooms with Cream Cheese

Creamy, garlicky, and savory mushroom caps filled with a delicious cream cheese mixture, perfect for any gathering or a cozy evening snack.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 24 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Mushrooms and Filling
  • 20 to 24 pieces button or cremini mushrooms, stems removed
  • 8 oz cream cheese, softened
  • 2 cloves garlic, minced or 1 teaspoon garlic powder in a pinch
  • 1/3 cup grated Parmesan
  • 2 tablespoons chopped green onions or chives
  • to taste Salt and pepper
  • 2 to 3 tablespoons breadcrumbs optional, for a light crunchy top
  • as needed Olive oil spray or a little olive oil for the pan

Method
 

Preparation
  1. Heat your oven to 375°F. Lightly oil a baking sheet or baking dish.
  2. Clean mushrooms with a damp paper towel. Avoid rinsing them under water unless they are extremely dirty.
  3. Pop out the stems of the mushrooms by twisting gently.
  4. Mix the filling by combining cream cheese, garlic, Parmesan, green onions, salt, and pepper. Stir in breadcrumbs if desired.
  5. Stuff each mushroom cap with the filling using a teaspoon.
Baking
  1. Bake for 18 to 22 minutes until the mushrooms are tender and the tops are lightly golden. Broil for 1 to 2 minutes for extra browning if desired.

Notes

You can prepare the filling or stuffed mushrooms ahead of time. Store in the fridge for up to 2 days for the filling or 24 hours for the stuffed mushrooms. Avoid freezing as they may become watery.