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Test Kitchen Approved

Cream Cheese Stuffed Mushrooms

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Recipe By Pat & Cheryl

Yields

6 servings

Recipe By Pat & Cheryl

A simple autumn dish that would be great for a game day snack or Thanksgiving appetizer.

Recipe Notes

To make ahead, prepare up until ready to bake. Cover and refrigerate up to 24 hours before baking.

Ingredients

24 cremini mushrooms, cleaned

1/4 cup (1/2 stick) unsalted butter

1 small onion, minced

2 garlic cloves, minced

4 oz. cream cheese, softened

1 cup bread crumbs

3 Tbsp. grated Parmesan cheese




Savory Spice ingredients in this recipe

  • Parsley

    Parsley can be used either fresh or dried and brings a certain freshness to dishes that cannot be duplicated by any other herb. Parsley is most com...

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  • Poultry Seasoning

    A classic blend of herbs and other spices that are ideal for any type of poultry. And once you’ve tried this blend in your Thanksgiving stuffing, y...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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Directions

Preheat oven to 400 degrees. Remove stems from mushroom caps. Finely chop stems and set aside. In a medium pan, melt butter over medium heat. Use up to half of this butter to brush tops of mushroom caps before placing them top-side-down in a shallow baking pan. Return pan with butter to heat and add onion, garlic, and chopped mushroom stems. Saute for 3 to 4 min., or until tender and fragrant. Remove pan from heat and stir in cream cheese. Add Parmesan cheese, Parsley, Poultry Seasoning, and bread crumbs. Scoop 1 to 2 Tbsp. of stuffing mixture onto each mushroom cap. Bake for 10 to 12 min., or until heated through and tops are just beginning to brown.