Stuffed Cream Cheese Mushrooms – Geedel

Stuffed Cream Cheese Mushrooms

Stuffed Mushrooms

If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish. Delicious stuffed mushrooms with cream cheese — an appetizer with a kick. Always a party favorite when we make them. I usually double the recipe.



12 whole fresh mushrooms, tough ends trimmed

1 tablespoon vegetable oil

1 tablespoon minced garlic

1 (8 ounce) package cream cheese, softened

¼ cup grated Parmesan cheese

¼ teaspoon ground black pepper

¼ teaspoon onion powder

¼ teaspoon cayenne pepper



Step 1

Preheat the oven to 350 degrees F (175 degrees C).Spray a layer of oil on a baking sheet.

Step 2

Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Finely chop stems in the Geedel slap food chopper and set caps aside.

Step 3

Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.

Step 4

Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper into the cooled mushroom mixture until very thick and completely mixed. Use a small spoon to fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms on the prepared cookie sheet.

Step 5

Bake in the preheated oven until piping hot and liquid starts to form under each cap, about 20 minutes.

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