Indulge in this delicious stuffed mushrooms with cream cheese recipe that combines earthy flavors with creamy richness. Perfect as an appetizer or a side dish, these mushrooms are easy to prepare and sure to impress. With just a few ingredients, you can create a stunning dish that’s bursting with flavor. Let’s dive into the details of this mouthwatering treat!
Ingredients
– 12 large button or cremini mushrooms
– 8 oz cream cheese, softened
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 2 tablespoons fresh parsley, chopped
– Salt and pepper, to taste
– Olive oil, for drizzling
– Optional: crushed red pepper flakes for heat
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 15 minutes, and cooking time is around 20 minutes.
Nutritional Value
Each serving (3 stuffed mushrooms) contains approximately 250 calories, 18g fat, 10g carbohydrates, and 7g protein. This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp cloth and remove the stems.
- Finely chop the mushroom stems and set aside.
- In a skillet, heat a tablespoon of olive oil over medium heat.
- Add the chopped mushroom stems and minced garlic, sauté for 3-4 minutes.
- In a mixing bowl, combine cream cheese, Parmesan, breadcrumbs, sautéed mushroom stems, parsley, salt, and pepper.
- Fill each mushroom cap with the cream cheese mixture generously.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper.
- Drizzle olive oil over the stuffed mushrooms.
- Bake in the preheated oven for 20 minutes or until golden brown.
Alternative Ingredients
You can substitute cream cheese with ricotta or goat cheese for a different flavor profile. Additionally, use gluten-free breadcrumbs for a gluten-free option. Fresh herbs like thyme or basil can also enhance the flavor.
Serving and Pairings
These stuffed mushrooms pair beautifully with a fresh salad, crusty bread, or a glass of white wine. They can also be served as a delightful appetizer during gatherings or special occasions.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes. While freezing is possible, the texture may change upon thawing.
Cooking Mistakes
- Don’t overstuff the mushrooms; they may burst during cooking.
- Ensure the cream cheese is softened for easy mixing.
- Don’t skip the sautéing step; it enhances the flavor.
- Use fresh mushrooms for the best texture and taste.
- Watch the baking time; overcooking can dry them out.
Helpful Tips
- Experiment with different cheeses for unique flavors.
- Chop the herbs finely for even distribution.
- Let the mushrooms cool slightly before serving.
- Garnish with extra parsley for a pop of color.
FAQs
Can I make these stuffed mushrooms ahead of time?
Yes, you can prepare the mushrooms and fill them a few hours in advance. Store them in the refrigerator until you’re ready to bake.
What type of mushrooms should I use?
Large button or cremini mushrooms are ideal for stuffing because of their size and flavor. Portobello mushrooms can also be used for a heartier dish.
Can I freeze stuffed mushrooms?
Yes, you can freeze the stuffed mushrooms before baking. Thaw them in the fridge overnight and bake as directed when ready to serve.
How long do stuffed mushrooms last in the fridge?
Stuffed mushrooms can be stored in the refrigerator for up to three days in an airtight container. Reheat before serving for the best flavor.
Can I add meat to the filling?
Absolutely! Crumbled sausage or cooked bacon can be added to the filling for extra flavor and protein.
Conclusion
This stuffed mushrooms with cream cheese recipe is not only easy to make but also a crowd-pleaser. The creamy filling paired with the tender mushroom caps creates a delightful appetizer that will have everyone coming back for more. Enjoy the compliments!
Stuffed Mushrooms With Cream Cheese
Ingredients
- 12 large button or cremini mushrooms
- 8 oz cream cheese softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- Salt and pepper to taste
- Olive oil for drizzling
- Optional: crushed red pepper flakes for heat
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms with a damp cloth and remove the stems.
- Finely chop the mushroom stems and set aside.
- In a skillet, heat a tablespoon of olive oil over medium heat.
- Add the chopped mushroom stems and minced garlic, sauté for 3-4 minutes.
- In a mixing bowl, combine cream cheese, Parmesan, breadcrumbs, sautéed mushroom stems, parsley, salt, and pepper.
- Fill each mushroom cap with the cream cheese mixture generously.
- Place the stuffed mushrooms on a baking sheet lined with parchment paper.
- Drizzle olive oil over the stuffed mushrooms.
- Bake in the preheated oven for 20 minutes or until golden brown.