Stuffed mushrooms with cheese are a delicious appetizer or side dish that can be made in a variety of ways. Baked mushrooms stuffed with chopped mushroom stalks, herbs, and cheese are a simple, straightforward, and flavorful meal. Baked-filled mushrooms are a quick and easy snack that doesn’t require any cooking expertise.
While we enjoy these stuffed mushrooms as an afternoon snack, this is a terrific recipe for a party. You can quickly scale it up or down dependent on your needs, making it very simple to feed a crowd.
Ingredients for a stuffed mushroom with cheese
- 1 pound of large mushrooms
- 4 oz of cream cheese, softened
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of shredded mozzarella cheese
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- Salt and pepper to taste
- Olive oil for brushing
Instruction for a stuffed mushroom with cheese
- Preheat the oven to 375°F.
- Wash the mushrooms and remove the stems by gently twisting them off. Set the caps aside and chop the stems finely.
- In a bowl, mix the cream cheese, Parmesan cheese, mozzarella cheese, chopped mushroom stems, garlic powder, onion powder, salt, and pepper.
- Spoon the cheese mixture into each mushroom cap, filling it to the top.
- Brush a baking dish with olive oil and place the stuffed mushroom caps on the dish.
- Bake for 18-20 minutes, until the mushrooms are tender and the cheese is melted and golden brown.
- Serve hot and enjoy your delicious stuffed mushrooms with cheese!
Tips and variation
- Choose the right mushrooms: Large portobello, cremini, or button mushrooms are best for stuffing as they have a wide cap that can hold the filling.
- Clean the mushrooms properly: Wipe the mushrooms clean with a damp cloth or paper towel. Don’t wash them under running water as they may absorb excess moisture and become mushy.
- Remove the stems: Twist off the mushroom stems and chop them finely. This adds extra flavor and texture to the stuffing.
- Brush the mushrooms with oil: Brush the mushrooms with a little bit of oil or butter before baking to help them brown and prevent them from sticking to the baking dish.
- Bake at the right temperature: Bake the stuffed mushrooms at 375°F for 18-20 minutes, or until the mushrooms are tender and the cheese is melted and golden brown.
FAQ
Q: What type of mushrooms are best for stuffing?
Large mushrooms with a wide cap, such as portobello, cremini, or button mushrooms, are best for stuffing.
Q: Can stuffed mushrooms be made ahead of time?
Yes, you can prepare stuffed mushrooms a few hours in advance and store them in the refrigerator until you’re ready to bake them.
Q: What can I use as a substitute for cream cheese?
A: You can use ricotta cheese, goat cheese, or even mashed avocado as a substitute for cream cheese.
Q: How do I prevent stuffed mushrooms from getting watery?
Wipe the mushrooms clean instead of washing them under running water. Also, make sure to remove as much moisture as possible from the mushrooms and the filling before baking.
Q: Can stuffed mushrooms be frozen?
Yes, you can freeze stuffed mushrooms before baking them. Place them on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or bag and store them in the freezer for up to 3 months.
Q: How do I reheat leftover stuffed mushrooms?
Preheat the oven to 350°F and bake the stuffed mushrooms for 10-15 minutes, or until heated through.
Nutrition:
| Calories | 167kcal |
| Fat | 10g |
| Sodium |
888mg
|
| Potassium |
739mg
|
| Carbohydrates | 14g |
| Protein | 10g |
| Vitamin A |
334IU
|
| Calcium |
207mg
|
| iron | 2mg |
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