Hey there! To top off a week of fabulous posts on The Cocobee, today I am sharing with you my all time favorite recipe for stuffed mushrooms. I cannot remember in the slightest where I got the recipe from, but I have had it in my repertoire for several years and it has become a staple for our family celebrations and gatherings. These little mushrooms are loaded with creamy, melty cheese, cayenne pepper for the perfect amount of kick, and of course, garlic. Serve as an appetizer or as a side dish to chicken or steak; they also go wonderfully with your favorite red dinner wine! I make these for Thanksgiving and Christmas every year, but they are absolutely delicious all year round. Also, mushrooms are vegetables right? So they must count as one serving of your daily veggies, right? At least that is what I tell myself when I can’t help but go back for just one more.
- 12 whole, fresh, white mushrooms
- 1 Tbs olive oil
- 1 Tbs (3-4 cloves) garlic, minced
- 1 (8 oz) package cream cheese, softened
- ¼ grated Parmesan cheese
- ¼ tsp ground black pepper
- ¼ tsp onion powder
- ¼ tsp ground cayenne pepper
- Preheat oven to 350 degrees. Spray a cookie sheet with cooking spray (the cooking spray is optional; I usually don't use it and I have had no problem with the mushrooms sticking to the sheet).
- Wash and dry mushrooms, and carefully remove stems. Cut off and discard the tough ends of the stems. Finely chop remaining stems.
- Heat olive oil in a skillet on medium heat, and add finely chopped stems and garlic. Saute until everything is nicely browned, and be careful not to burn.
- In a large mixing bowl, combine cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper. Add the cooked stems and garlic and mix well.
- Use a spoon to fill each mushroom with a generous amount of the mixture, and place mushrooms on the cookie sheet.
- Bake for 20 minutes, or until they are slightly browned on the top and some moisture has pooled around the bottom of each mushroom. Best served warm.
Just a few notes:
I try to choose mushrooms that are a little bigger because they hold the stuffing better than tiny mushrooms. Also, with bigger mushrooms you won’t waste any of the filling!
Also, if you forgot to set your cream cheese out on the counter to soften for a few hours beforehand, there is no need to throw it in the microwave! Simply add the sauteed stems and garlic to the cheese while they are still hot from the skillet and your cream cheese will soften and mix more easily.
For an extra fancy and extra tasty variation, try adding a little bit of cooked crab meat to the filling.
I hope you all love these as much as my family and I do! Enjoy these perfectly creamy, melty stuffed mushrooms with a kick of cayenne and let me know how it goes!
That’s all for now,