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Test Kitchen Approved

Cream Cheese Stuffed Mushrooms

Recipe By Pat & Cheryl

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

¼ cups unsalted butter

1 small onion, minced

2 garlic cloves, minced

4 oz. cream cheese, softened

1 cups bread crumbs

3 Tbsp. grated Parmesan cheese



1 tsp. Kosher Salt

Savory Spice ingredients in this recipe

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.