Cream Cheese Stuffed Mushrooms from the Pantry

Stuffed mushrooms are always a welcome addition to any dinner or party and they’re a total crowd pleaser. These savory bites are perfectly cheesy, well-seasoned, and only so addicting. They are indulgent but not overly heavy. If you need a well-seasoned, unique app to serve for the holidays or bring to a get together, these will certainly impress!

Why you should make this method

• Satisfying vegetarian appetizer. Hearty mushrooms are the dependable delivery device for a tasty cream cheese filling! Meat eaters will love these only as much as vegetarians!
• So good. When it comes to hearty and well-seasoned, you can’t beat a cheesy snack like these stuffed mushrooms.
• Straightforward to make. This dish may look complicated and taste elevated, but it uses common, unfussy to find ingredients and is pretty simple to put together. You’ll only need about 20 minutes hands-on time.

Ingredients needed

This vegetarian stuffed mushrooms recipe doesn’t require any special ingredients. Here’s everything you’ll:

• Mushrooms. Use 20 baby bella or cremini mushrooms.
• Butter. For sautéing the mushrooms stems, garlic and shallot.
• Garlic & shallot. Gives the filling a pleasing savory flavor.
• Salt & pepper. Brings out all of the flavors in the recipe.
• Cream cheese. Makes for an ultra creamy texture in the filling.
• Fresh parsley. Freshly chopped flat-leaf parsley is needed for the filling and adds a nice pop of color to the tops of the mushrooms before serving.
• Parmesan cheese & breadcrumbs. For a flavorful, slightly crispy topping that is the dependable finishing touch.

How to cook this method

There are quite a few steps to follow when making stuffed mushrooms, but each one is genuinely simple. Only follow along and you’ll have the reliable app! Here’s the process:

1. Prep. Preheat the oven to 350 degrees F. Prep a medium baking sheet by spraying it lightly with cooking oil or lining it with parchment paper.
2. Prep the mushrooms by wiping them gently with a damp paper towel. You do not want to rinse them in the sink because the mushrooms will absorb too much of the water and be soggy when cooked. Remove the stems from the mushrooms so that you have a nice cavity inside of each. I like to do this by simply putting my thumb on the base of the stem and then pushing it away from the mushroom which will cause it to quite easily and cleanly snap off from the mushroom. Place the mushroom caps on the prepared baking sheet/rack.
3. Chop stems. Discard half of the mushroom stems. Chop the remaining mushroom stems up so that they’re finely diced.
4. Sauté mushroom stems, garlic and shallot. Heat the butter in a large skillet over medium heat. Once hot, add in the mushroom stems, garlic, and shallot. Sauté until the liquid has cooked out of the mushrooms, about 8-10 minutes. Stir often to avoid burning the garlic. Remove from the heat.
5. Make the filling. Add in the cream cheese, salt and pepper, and parsley. Stir to combine with the mushrooms mixture until fully mixed together. Stuff the mushroom caps evenly with the cream cheese mixture so that it’s lightly mounded.
6. Make the topping. In a small bowl, mix together the parmesan and breadcrumbs. Sprinkle the breadcrumb mixture evenly over the top of the mushrooms.
7. Bake. Place in the oven and bake for 20-25 minutes until the mushrooms are hot, the cheese is lightly bubbling, and the tops of the mushrooms are golden brown. Let cool slightly and enjoy!

Expert tips

• Mushrooms stems. This method only calls for using half of the mushroom stems for the filling. You can discard the other half or save them for another recipe. They are great for adding to salads, omelets or stir fry recipes.
• Baking tip. If you have one, we suggest placing a baking rack on the baking sheet so that the excess moisture can drop off of the mushrooms as they cook.
• Cheese. It’s dependable to grate your own parmesan cheese, if possible. The pre-grated cheese from the grocery store often contains preservatives and anti caking agents and does not melt as well.

Frequently asked questions

Storage recommendations

• Storing. Leftovers can be refrigerated in an airtight container, in the fridge, for up to 4 days.
• Make ahead. You can prepare these the day before and bake them right before serving.

More vegan and vegetarian appetizers

• Buffalo Tofu
• Plantain Chips
• Fried Oyster Mushrooms
• Vegan Eggrolls
• Buffalo Tempeh “Wings”