Easy Appetizer Recipes like these Stuffed Mushrooms are AMAZING!
One of my favorite finger foods to grab at a party are stuffed mushrooms. With this stuffed mushroom caps easy recipe it is a breeze to make an appetizer that is the hit at any party, and the sauteed mushrooms and garlic add just the right flavor to this simple stuffed mushroom recipe.
Stuffed Mushroom Recipe You’ll Want to Indulge In
These stuffed mushroom caps are delicious and bite size. Even with the cream cheese, having one or two is pretty much guilt free, right?
I mean, you’ve got the healthy mushroom, the calcium…. and oh! it’s just so good. There is just something about cheesy appetizers that I love. Sharp Cheddar Cheese Fondue, Fried Mozzarella Sticks, and we can’t forget about Caprese Salad.
If you need more appetizer ideas, we love those we found in this fun cookbook from The Dating Divas.
Stuffed Mushrooms Recipe
This recipe is so easy to make. First, wash the mushrooms really good. After that, remove the stems from the mushrooms. Once you get the hang of it, the stems pop right out leaving a nice size cavity that is perfect for the filling.
Stuffed Cream Cheese Mushrooms
Stuffed mushrooms always seemed fancy and difficult to me… like something I couldn’t tackle. Until I tried making them the first time and I realized that it isn’t difficult at all. Now that I’ve made them a few times, I know it’s a recipe I can throw together pretty quickly to serve at a party. Or just for an appetizer to dinner.
Other than a garlic press, you don’t need any special tools to make this tasty appetizer.
Stuffed Mushrooms Easy Recipe
Ingredients
12-18 whole mushrooms (fresh)
1 tablespoon olive oil for sauteing
2 cloves garlic pressed, using garlic press
1 package (8 ounces) cream cheese (softened)
1/4 cup grated Parmesan cheese
1/4 teaspoon each: ground white pepper, onion powder and ground cayenne pepper
Instructions
- Heat oven to 350.
- To prepare the filling, start by heating 1 tablespoon oil over medium and adding garlic and about 1/4 of the stems chopped up. Stir and heat until most of the moisture is gone and then add the rest of the ingredients, stirring until mixed smooth.
- Fill each mushroom cap with a nice heaping spoonful of the filling and place on a cookie sheet. When they are all filled, place in preheated oven for 20 minutes.
- The filling in this recipe is enough for 12-15 large mushrooms. If you have smaller mushrooms, you could make up to 24 with the filling easily. Enjoy!
Loretta Muller
I have gotten several recipes through Pinterest but for some reason I am not able to see or print your recipe for “Stuffed Mushrooms.” I have tried every path available to open it and save it but nothing works with my browser. Is it possible for you to send me the instructions on how to prepare and cook them? It would be very much appreciated. Thank you.
Jessica McCoy
Hi Loretta,
Thanks for the note. There was an error with the recipe card, but it has been fixed so is back up. You should be able to get the recipe directly on the website now. It is at the bottom of the article. http://allshecooks.com/stuffed-mushrooms-2/
Denise
I can’t find this recipe either. Just the video but no portions for ingredients. Really want to make this weekend!
★★★★★
Jessica McCoy
So sorry! It’s been updated.
Amanda
Can u make these ahead and bake right before dinner?
Jessica McCoy
Yes, that is how I do it.
Jessica McCoy
For sure! Best way to save time.
Dian
It doesn’t say how long to bake them.
Jessica McCoy
It does actually say to bake for 20 minutes. They are delicious! Enjoy!
Elaina
I’ve made these once before and had it pinned to my Pinterest. But now there is no longer a recipe showing…
Jessica McCoy
So sorry! It is visible now.
Lynn Sciandra
Your stuffed mushroom recipe is no longer on your website, only the video. I had pinned your recipe to make today, but now the recipe is gone! I don’t know how much garlic or parmesan cheese to use!! Help!
Jessica McCoy
So sorry! Ingredients are listed at the bottom with the recipe. There was a plugin error that has been corrected. Sorry!
Bronnee
Still can’t retrieve the recipe. Bummer!
Jessica McCoy
Not sure what happened, but the recipe is back up.
Robert
I’m making this tonight for my birthday dinner. Thanks
Cassie
Yummmm!!! Thanks for the awesome recipes!!
Sheila
So do we only use 1/4 of the mushroom stems total, or just in the beginning? Do I add the rest of the chopped stems along with the cream cheese? or just the cream cheese and parm?
Jessica McCoy
1/4 of the stems is all you use. Add the cream cheese and parm to those, and mix together. That’s what you stuff the mushrooms with. Enjoy!