Description
Tender, juicy mushroom caps filled with a creamy, cheesy, savory filling with just a whisper of heat. Elegant enough for a dinner party, easy enough for a casual game night, and guaranteed to disappear fast!
Ingredients
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24 fresh mushrooms, stems removed (reserve stems)
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2 Tbsp vegetable oil (or olive/avocado oil)
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2 Tbsp minced garlic (or ~5–6 fresh cloves)
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16 oz cream cheese, softened
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½ cup grated Parmesan cheese
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½ tsp ground black pepper
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½ tsp onion powder
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½ tsp ground cayenne pepper (for a gentle kick)
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Optional toppings: crushed crackers, panko breadcrumbs, fresh herbs, balsamic glaze
Instructions
1. Prep Your Mushrooms
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Wipe mushroom caps gently with a damp paper towel.
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Remove stems carefully; finely chop stems for the filling.
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Optional: use a small spoon or melon baller to scoop out a bit more gill for a deeper cavity.
2. Sauté for Flavor
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Heat oil in a skillet over medium heat.
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Add chopped mushroom stems and garlic; sauté ~5 minutes until tender and fragrant.
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Remove from heat and allow to cool slightly.
3. Make the Filling
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In a medium bowl, combine cream cheese, Parmesan, black pepper, onion powder, cayenne, and sautéed mushroom mixture.
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Mix until smooth and creamy. Taste and adjust seasoning.
4. Stuff the Mushrooms
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Preheat oven to 375°F (190°C).
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Grease a baking sheet or line with parchment.
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Spoon filling into each mushroom cap, mounding slightly.
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Optional: sprinkle tops with breadcrumbs or crackers for extra crunch.
5. Bake to Perfection
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Bake 20–22 minutes until mushrooms are tender and tops are lightly golden.
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Let rest 1–2 minutes before serving.
6. Serve & Garnish
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Transfer to a platter and sprinkle with fresh herbs or drizzle with balsamic glaze if desired.
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Serve warm and enjoy!
Notes
| Problem | Solution |
|---|---|
| Filling too watery | Let sautéed stems cool before mixing; squeeze excess water from stems |
| Mushrooms soggy | Don’t wash under running water; preheat oven fully; avoid overcrowding |
| Make ahead | Assemble up to 24 hours in advance, cover, and refrigerate; bake as usual (add 1–2 min if cold) |