Yield: 16-18
Easy Cream Cheese Stuffed Mushrooms
An easy stuffed mushroom recipe featuring a delicious cream cheese filling and crispy breadcrumb topping. The perfect bite-sized appetizer for your next get-together.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
- 16-18 cremini (or mini bella) mushrooms, cleaned and stems removed (save stems for filling)
- 1 tbsp olive oil
- 4 oz (½ block) plain cream cheese
- 2 oz parmesan cheese (Parmigiano Reggiano)
- ½ cup green onions, coarsely chopped
- ¼ cup fresh parsley (plus more for topping)
- ¼ cup panko breadcrumbs, divided
- 1 garlic clove
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and then drizzle olive oil evenly over the paper. Set aside.
- Place the parmesan cheese block in a food processor fitted with a S-shaped blade and pulse until finely grated.
- Then add the mushroom stems, cream cheese, green onions, parsley, garlic clove, two tablespoons of panko breadcrumbs, and salt and pepper to the food processor. Blend until creamy and smooth. Taste for additional salt and pepper.
- Using a spoon, fill each mushroom cap with even amounts of the cream cheese mixture until the mixture is used up.
- Place each stuffed mushroom on the baking sheet (filled-side up) and top with the remaining breadcrumbs.
- Bake for 20-25 minutes, until the mushrooms are tender. Garnish with chopped parsley. Best served immediately (warm).
Notes
- Nutritional information represents one stuffed mushroom (serving) for a total of eighteen servings.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 56Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 119mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 2g