Time to get some new holiday/party recipes on the blog! This recipe is my go-to for stuffed mushrooms. I love mushrooms, but ordering stuffed mushrooms in a restaurant always seems like a ridiculous expense when they’re so easy to make at home. You can always adjust this basic recipe to your own tastes, but I like this one just as is!
- 12 whole fresh mushrooms
- 1tbsp olive or vegetable oil
- 1tbsp minced garlic (2 cloves or so)
- 1 block (8oz) cream cheese, softened
- 1/4 cup grated parmesan cheese (in a pinch I’ll use the shaker cheese, that’s what we call it, the cheese in the container in the fridge?)
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/2 cup bread crumbs
- Preheat oven to 350 degrees C. Place parchment paper on a baking sheet (or spray with cooking spray).
- Wash mushrooms and break off stems. Keep the stems and chop them up fine.
- Heat oil in a skillet over medium heat (be careful not to have the heat too high). Add garlic and chopped mushroom stems and fry until moisture has disappeared (just a few minutes as you don’t want to burn the garlic). Set aside to cool.
- Add cream cheese to a bowl, add in garlic and mushroom mixture, parmesan cheese, black pepper, onion powder and cayenne pepper.
- Use a teaspoon to fill each mushroom cap with a generous amount of the cream cheese mixture, top each with a sprinkle of bread crumbs and arrange them on your baking sheet.
- Bake for 20 minutes. I sometimes turn on the broiler for a minute or two at the end of the cooking time to crisp up the breadcrumbs on top. Voila! You’re done!