Cream Cheese-Stuffed Mushrooms
Mushrooms are versatile. You can use them for breakfast, lunch, or dessert recipes. They also come in different sizes, shapes, and colors. For centuries, they have been used to add flavors to a wide variety of dishes. The truth is, adding mushrooms to a certain dish will help you achieve that extra taste without adding too much sodium or even fat.
Take note though that not all mushrooms are edible. Some are poisonous. Therefore, you should always get mushrooms from reliable grocery stores or supermarkets.
Mushrooms are an excellent source of fiber, but they are low in calories. They also contain antioxidants, and according to studies, they can help mitigate some serious health conditions, which include cancer and diabetes.
So if you are looking for a healthy snack or appetizer, instead of munching on junk foods, why not be creative with mushrooms? Have you ever had cream cheese-stuffed mushrooms before? Oh, they are so good!
There are many things that you can stuff mushrooms with – garlic, cheese, herby breadcrumbs, and many more. One good thing is that you can stuff them ahead of time and just bake them when you are ready.Print
Cream Cheese-Stuffed Mushroom is a very simple dish that you can serve as an appetizer or even as a snack. It can be a side dish as well. Made with baby mushrooms, butter, garlic, breadcrumbs, cream cheese, Parmesan, and some herbs, it is oozing with amazing flavors!
Cooking spray (for pan)
1 1/2 pounds baby mushrooms
2 tablespoons butter
2 cloves garlic (minced)
1/4 cup breadcrumbs
Freshly ground black pepper
1/4 cup freshly grated Parmesan (add more for topping)
4 ounces cream cheese (softened)
2 tablespoons freshly chopped parsley (add more for garnish)
1 tablespoon fresh chopped thyme
- Preheat the oven to 400 degrees Fahrenheit and then spray a baking sheet with cooking spray.
- Remove the stems of the mushrooms. Roughly chop the stems.
- Place the mushroom caps on the baking sheet.
- Melt butter in a medium skillet over medium heat.
- Add the chopped mushroom stems and cook for about 5 minutes or until most of the moisture is out.
- Add the garlic. Cook for about 1 minute or until fragrant and then add the breadcrumbs. Cook for about 3 minutes or until slightly toasted.
- Season with salt and pepper and then remove from heat.
- Mix together mushroom stem mixture, cream cheese, Parmesan, thyme, and parsley in a large bowl. Season with salt and pepper.
- Fill each mushroom cap with filling. Sprinkle with Parmesan.
- Bake for about 20 minutes or until the mushrooms are soft and the tops are golden.
- Garnish with parsley before serving.
- For this recipe, you can use baby mushrooms, brown mushrooms, or white button mushrooms.
Cream cheese-stuffed mushrooms are excellent for an appetizer. They are quick and easy to make. They are perfect for snacking as well. So if you have surprise visitors, this dish will certainly impress them. I am telling you, nobody can resist these tasty little bites!