It should entice the reader and set the tone for the dish. These stuffed mushrooms with cream cheese are a delicious and easy-to-make appetizer that will wow your guests. The creamy filling blends perfectly with the earthy flavor of the mushrooms, creating a mouthwatering bite. Perfect for parties, gatherings, or even a cozy family dinner, this dish is sure to become a favorite.
Ingredients
- 12 large mushrooms
- 8 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup breadcrumbs
- Olive oil for drizzling
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is approximately 15 minutes, and cooking time is around 20 minutes.
Nutritional Value
Each serving (2 stuffed mushrooms) contains approximately 150 calories, 10g of fat, 8g of carbohydrates, and 5g of protein, making it a tasty yet manageable snack 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 bowl, combine the cream cheese, Parmesan cheese, parsley, garlic, salt, pepper, and red pepper flakes.
- Add the chopped mushroom stems to the mixture and stir until well combined.
- Stuff each mushroom cap with the cream cheese mixture, pressing gently to pack it in.
- Sprinkle breadcrumbs on top of the stuffed mushrooms.
- Place the mushrooms on a baking sheet and drizzle with olive oil.
- Bake in the preheated oven for 20 minutes or until golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Alternative Ingredients
You can substitute cream cheese with ricotta for a lighter filling or use vegan cream cheese for a dairy-free option. Fresh herbs like basil or chives can also enhance the flavor.
Serving and Pairings
These stuffed mushrooms pair wonderfully with a light salad, crusty bread, or even as part of a charcuterie board. They also make a great addition to any party platter.
Storage and Reheating
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes. They can also be frozen before baking for up to a month.
Cooking Mistakes
- Overstuffing the mushrooms can cause them to burst during cooking.
- Not cleaning the mushrooms properly may result in a gritty texture.
- Using cold cream cheese can lead to a lumpy filling.
- Cooking at too high a temperature can burn the breadcrumbs.
- Skipping the breadcrumbs can make the topping less crispy.
Helpful Tips
- Experiment with different cheeses for varied flavors.
- Let the stuffing cool before filling to prevent sogginess.
- Use a piping bag for easier stuffing.
- Fresh herbs add brightness to the filling.
- Consider adding crumbled bacon for extra flavor.
FAQs
Can I use smaller mushrooms for this recipe?
Yes, smaller mushrooms can be used, but adjust the cooking time as they will require less time in the oven.
Can I prepare these stuffed mushrooms in advance?
Absolutely! You can prepare them a few hours ahead and store them in the refrigerator until you’re ready to bake.
What can I serve with stuffed mushrooms?
Stuffed mushrooms pair well with a variety of dishes, including salads, dips, or as part of a larger appetizer spread.
Are stuffed mushrooms gluten-free?
If you use gluten-free breadcrumbs, this dish can easily be made gluten-free.
How do I know when the mushrooms are done?
The mushrooms should be golden brown on top and the filling should be hot and bubbly.
Conclusion
Stuffed mushrooms with cream cheese are an irresistible treat perfect for any gathering. Their creamy, flavorful filling paired with the earthy mushrooms creates a delightful bite that is both satisfying and easy to prepare. Enjoy them hot from the oven or as leftovers, and watch them become a staple in your appetizer repertoire.
Stuffed Mushrooms With Cream Cheese
Ingredients
- 12 large mushrooms
- 8 oz cream cheese softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley chopped
- 1 clove garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional
- 1/4 cup breadcrumbs
- Olive oil for drizzling
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 bowl, combine the cream cheese, Parmesan cheese, parsley, garlic, salt, pepper, and red pepper flakes.
- Add the chopped mushroom stems to the mixture and stir until well combined.
- Stuff each mushroom cap with the cream cheese mixture, pressing gently to pack it in.
- Sprinkle breadcrumbs on top of the stuffed mushrooms.
- Place the mushrooms on a baking sheet and drizzle with olive oil.
- Bake in the preheated oven for 20 minutes or until golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Nutrition
