Description
Savory and cheesy stuffed mushrooms baked to golden perfection, ideal for appetizers or party snacks.
Ingredients
Scale
- 20 large white button mushrooms, cleaned and stems removed
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, combine cream cheese, mozzarella, Parmesan, garlic, parsley, salt, and pepper.
- Lightly brush mushroom caps with olive oil and place them hollow-side up on the baking sheet.
- Fill each mushroom with the cheese mixture, pressing gently to pack it in.
- Bake for 18–20 minutes or until tops are golden and mushrooms are tender.
- Sprinkle with extra parsley if desired and let cool for 5 minutes before serving.
Notes
- Use freshly grated cheese for better melting and flavor.
- Pre-roasting the caps helps avoid sogginess.
- Prepare the filling ahead of time and refrigerate until ready to stuff.
- Leftovers can be reheated in a toaster oven to maintain texture.
Nutrition
- Serving Size: 3–4 mushrooms
- Calories: 130
- Sugar: 1g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
Keywords: cheesy stuffed mushrooms, vegetarian appetizer, baked mushrooms, party snack, quick stuffed mushrooms