Cream cheese stuffed mushrooms are a classic appetizer that never fails to impress. They are easy to prepare and bursting with flavor. The combination of earthy mushrooms, creamy cheese, and aromatic herbs makes for a perfect bite-sized treat for any occasion. Whether you’re hosting a dinner party or looking for a delicious snack, these stuffed mushrooms are sure to be a hit.
Ingredients
- 1 lb baby bella or cremini mushrooms
- 2 tablespoons butter
- 1-2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 8 oz cream cheese
- 1/4 cup parmesan cheese, finely grated
- 1 tablespoon fresh parsley, finely chopped and divided
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare the Mushrooms:
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp paper towel and remove the stems. Set the mushroom caps aside and finely chop the stems.
- Cook the Filling:
- In a medium skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the chopped mushroom stems and cook until softened, about 3-4 minutes.
- Stir in the dried thyme, and cook for an additional 1 minute. Remove from heat and let it cool slightly.
- Mix the Filling:
- In a medium bowl, combine the cream cheese, parmesan cheese, half of the chopped parsley, and the mushroom mixture. Mix until well combined. Season with salt and freshly ground black pepper to taste.
- Stuff the Mushrooms:
- Using a spoon or a small cookie scoop, fill each mushroom cap with the cream cheese mixture. Place the stuffed mushrooms on a baking sheet.
- Bake the Mushrooms:
- Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
- Garnish and Serve:
- Remove from the oven and let them cool slightly. Garnish with the remaining fresh parsley and serve warm.
Cook’s Notes and Variations
- Cheese Variations: You can experiment with different types of cheese. Try adding some shredded mozzarella, cheddar, or gouda to the filling for a different flavor profile.
- Herb Variations: Fresh herbs can add a burst of flavor. Substitute thyme with rosemary, oregano, or chives based on your preference.
- Meat Addition: For a heartier appetizer, add some cooked, crumbled bacon or sausage to the cream cheese mixture.
- Spice It Up: If you enjoy a bit of heat, add a pinch of crushed red pepper flakes or some finely diced jalapeños to the filling.
- Make-Ahead: These stuffed mushrooms can be prepared ahead of time. Assemble the mushrooms and store them in the refrigerator until ready to bake.
Frequently Asked Questions (FAQs)
Q: Can I use other types of mushrooms? A: Yes, you can use other types of mushrooms such as white button mushrooms or large portobello mushrooms. Adjust the baking time accordingly, as larger mushrooms may require more time to cook through.
Q: Can I make these stuffed mushrooms vegan? A: Yes, you can make these stuffed mushrooms vegan by using vegan cream cheese and vegan parmesan cheese. Also, substitute the butter with a plant-based alternative.
Q: Can I freeze stuffed mushrooms? A: Yes, you can freeze them before baking. Place the assembled mushrooms on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container. Bake directly from frozen, adding a few extra minutes to the baking time.
Q: How do I store leftovers? A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Q: Can I add breadcrumbs to the filling? A: Yes, adding a couple of tablespoons of breadcrumbs to the filling can add a nice texture and help bind the mixture together.
Cream cheese stuffed mushrooms are a delightful appetizer that combines simplicity with deliciousness. They are versatile, easy to prepare, and can be customized to suit your taste preferences. Whether you’re making them for a party or enjoying them as a snack, these stuffed mushrooms are sure to please. Give this recipe a try and watch them disappear quickly from the plate