Description
These creamy garlic and Parmesan stuffed mushrooms are the ultimate bite-sized appetizer—baked until golden and irresistibly rich.
Ingredients
Scale
- 12 whole fresh mushrooms
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 (8-ounce) package cream cheese, softened
- ¼ cup grated Parmesan cheese
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon ground cayenne pepper
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a baking sheet.
- Clean mushrooms with a damp paper towel and remove stems. Chop stems finely.
- Heat oil in skillet. Sauté garlic and chopped stems until moisture evaporates. Let cool.
- Mix sautéed mushroom mixture with cream cheese, Parmesan, and seasonings.
- Stuff each mushroom cap with the filling and arrange on baking sheet.
- Bake for about 20 minutes, until mushrooms are tender and filling is hot and golden.
Notes
- For extra flavor, top with breadcrumbs or shredded cheese before baking.
- To make ahead, assemble mushrooms and refrigerate unbaked for up to 24 hours.
- This stuffed mushroom recipe is easy, crowd-pleasing, and perfect for the holidays or entertaining.
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Mushroom
- Calories: 90Kcal
- Sugar: 1g
- Fat: 8g
- Carbohydrates: 2g
- Fiber: 0.3g
- Protein: 3g