Cream Cheese Stuffed Mushrooms

Imagine walking into a family gathering, the air filled with laughter and the delicious aroma of home-cooked dishes. Amidst the chatter, there’s always that one dish that everyone eagerly anticipates—a platter of Cream Cheese Stuffed Mushrooms. These bite-sized delights are a favorite, vanishing almost as quickly as they appear. With their creamy, cheesy, garlic-herb filling, these mushrooms are not only irresistible but also the perfect appetizer to kick off any meal.

Why You’ll Love This Recipe

These Cream Cheese Stuffed Mushrooms are more than just an appetizer; they’re a crowd-pleaser that combines the richness of cream cheese with the earthy flavor of mushrooms. The garlic and herbs add a delightful aroma, making them a hit at any event. Plus, they’re easy to make, so you don’t have to wait for a special occasion to enjoy them!

Kitchen Equipment You’ll Need

• Baking sheet
• Parchment paper
• Medium skillet
• Zip top or piping bag
• Knife
• Cutting board

Ingredients

• 1 lb baby bella or cremini mushrooms
• 2 tablespoons butter
• 1-2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 8 oz cream cheese
• 1/4 cup parmesan cheese, finely grated
• 1 tablespoon fresh parsley, finely chopped and divided
• Kosher salt and freshly ground black pepper, to taste

Step-by-Step Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper. Set aside.
2. Use a damp paper towel to wipe the mushrooms clean. Remove the stems and set them aside for later use. Arrange the mushroom caps on the prepared baking sheet.
3. Finely chop the reserved mushroom stems.
4. In a medium skillet over medium-high heat, melt the butter. Add the chopped mushroom stems and cook until softened, about 5 minutes.
5. Add the minced garlic and dried thyme, and cook for an additional minute. Stir in the cream cheese, half of the parmesan cheese, and season with salt and pepper.
6. Once the cheese has melted and the mixture is smooth, remove from heat and stir in most of the parsley, reserving some for serving.
7. Allow the filling to cool slightly, then spoon it into a ziptop or piping bag. Snip off one corner of the bag and pipe the filling into each mushroom cap.
8. Sprinkle the remaining parmesan cheese on top and bake until golden brown, about 15 minutes. Garnish with the remaining fresh parsley, if desired, and serve. Enjoy!

Tips for Success

• Ensure the mushrooms are dry before stuffing to prevent them from becoming soggy.
• Chop the mushroom stems finely to ensure even cooking.
• Pipe the filling into the caps for a cleaner presentation and even distribution.

Additional Tips and Variations

Feel free to experiment with different herbs and spices to suit your taste. You can also add a sprinkle of breadcrumbs on top for extra crunch.

Nutritional Highlights (Per Serving)

Each serving of these stuffed mushrooms is a delightful blend of flavors with a moderate calorie count, making them a guilt-free indulgence.

Frequently Asked Questions (FAQ)

• Can I make these ahead of time? Yes, you can prepare the filling and stuff the mushrooms a day in advance. Simply bake them before serving.
• What can I serve these with? They pair well with a variety of dishes, from salads to grilled meats.
• Can I use other types of cheese? Absolutely! Feel free to experiment with cheeses like cheddar or gouda for a different flavor profile.

Conclusion

Whether you’re hosting a party or simply craving a delicious appetizer, these Cream Cheese Stuffed Mushrooms are sure to impress. Give this recipe a try, and don’t forget to share your experience in the comments below. Happy cooking!