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Cream Cheese Stuffed Mushrooms
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Test Kitchen Approved Recipe

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


YIELD
24 mushrooms

INGREDIENTS

  • 24 cremini mushrooms, cleaned
  • 1/4 cup unsalted butter
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • 4 oz. cream cheese, softened
  • 1 cup bread crumbs
  • 3 Tbsp. grated Parmesan cheese
  • 1 Tbsp. Parsley
  • 1 Tbsp. Poultry Seasoning
  • 1 tsp. Kosher Salt

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NOTES

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



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.



THANKS TO
Pat & Cheryl

NUTRITION
Nut-Free
Sweetener-Free
Vegetarian



ITEMS IN THIS RECIPE

36
3 lbs  
$6.65

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