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Stuffed mushrooms in a white ceramic baking dish on marble

Stuffed Mushrooms

Creamy, garlicky stuffed mushrooms with a golden parmesan top that come together in under 30 minutes and disappear even faster.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 20 servings
Course: Appetizer
Cuisine: American
Calories: 65
Ingredients Method Notes

Ingredients
  

  • 20 medium cremini or white button mushrooms stems removed and reserved
  • 8 oz cream cheese softened
  • 1/2 cup grated parmesan cheese plus more for topping
  • 3 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1/4 tsp red pepper flakes
  • 2 tbsp olive oil
  • salt and black pepper to taste

Method
 

  1. Preheat oven to 400F. Wipe mushroom caps clean with a damp paper towel and place cavity-side up on a lined baking sheet. Finely chop the reserved stems.
  2. Heat olive oil in a small skillet over medium heat. Cook chopped stems for 4 to 5 minutes until golden and dry. Add garlic and cook 1 more minute. Let cool slightly.
  3. In a bowl, combine softened cream cheese, parmesan, parsley, red pepper flakes, cooked stems, salt, and pepper. Stir until smooth.
  4. Spoon a generous mound of filling into each mushroom cap. Top each with a pinch of extra parmesan.
  5. Bake at 400F for 18 to 20 minutes until tender and filling is hot. Broil for the last 2 minutes until tops are golden. Serve immediately.

Notes

Cook mushroom stems until completely dry before mixing into the filling to prevent soggy mushrooms. Soften cream cheese to room temperature before mixing for a smooth, lump-free filling. Broil for the last 2 minutes to get a golden, slightly crispy top.