Cream Cheese Stuffed Mushrooms
Servings: 12 mushrooms
These simple stuffed mushrooms are filled with a delicious cream cheese filling, topped with breadcrumbs, and baked to perfection!
I'd love to hear what you think. Leave a comment and rating below!
- 12 white mushrooms
- 1 8 ounce package cream cheese
- 3 tablespoons butter
- 2 cloves garlic minced
- 4 tablespoons fresh grated parmesan cheese
- 1/4 teaspoon cayenne pepper optional
- black pepper to taste
- 1/4 cup panko
- 2 tablespoons butter melted
- parsley chopped, garnish
Preheat oven to 425°F. Line a baking sheet with parchment paper, set aside.
Clean mushrooms by wiping with a damp paper towel. Break stems out of mushroom caps, leaving caps intact. Mince mushroom stems.
Melt butter and garlic over medium heat until garlic is fragrant. Add mushroom stems, and cook for 4-5 minutes or until they have browned.
Add cream cheese, parmesan, cayenne, and pepper, and cook until combined and cream cheese is melted.
Fill each mushroom cap with mixture using a cookie scoop, piping bag, or spoon. Add a little more on top.
Combine panko and melted butter, and sprinkle over each mushroom.
Bake for 8-10 minutes or until filling is hot and bubbling, and mushrooms are cooked. Garnish with parsley.
Nutrition information is based on one stuffed mushroom.
Calories: 59kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 79mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg