Easy Stuffed Mushrooms

Adapted from Delish.com


  • 1.5 lb mushrooms (about 30 medium/large)
  • 1/4 cup grated parmesan
  • 4 oz. cream cheese, softened
  • 1 tablespoon butter (omit for quick version)
  • 1/4 cup grated parmesan
  • 2 tablespoons chopped parsley
  • 2 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper


Preheat oven to 400°.

  • * Quick Method:
    • Remove stems from mushrooms.
    • Mix all ingredients (except butter) until well combined.
    • Stuff mushrooms and set on baking sheet.
    • Bake for 20 minutes, or until golden.
  • * Regular method:
    • Remove stems from mushrooms and roughly chop.
    • In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook until most of the moisture is out, about 5 minutes.
    • Add breadcrumbs; let them toast slightly, about 3 minutes. Season with salt and pepper.
    • In a large bowl mix together parmesan, cream cheese, and parsley. Season with salt and pepper.
    • Fill mushroom caps and set on baking sheet.
    • Bake until mushrooms are soft and the tops are golden, about 20 minutes.

Rating: 5 out of 5.

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