Stuffed Mushrooms With Cream Cheese

[rank_math_breadcrumb]

Stuffed mushrooms with cream cheese are a delightful treat that can elevate any meal or gathering.

These tender mushroom caps are filled with a rich, creamy mixture that delivers a burst of flavor in every bite.

Whether you’re hosting friends, preparing a family dinner, or enjoying a cozy night in, these stuffed mushrooms fit the occasion perfectly.

They’re easy to make with simple ingredients, creating a dish that feels special without the fuss.

Each savory bite offers a satisfying blend of textures and tastes that makes these mushrooms simply irresistible. Let’s get cooking and bring this tasty dish to life!

Table of Contents

Stuffed Mushrooms With Cream Cheese Recipe

Ingredients

1 pound of fresh mushrooms
1 tablespoon of olive oil
3 cloves of garlic, finely chopped
½ teaspoon of Italian seasoning
½ teaspoon of dried parsley
½ teaspoon of salt (or to taste)
¼ teaspoon of black pepper
¼ teaspoon of red pepper flakes (adjust to your spice preference)
8 ounces of cream cheese, softened
¼ cup of grated Parmesan cheese

Instructions

Start by cleaning the mushrooms. Gently wipe them with a damp cloth and dry them off with a paper towel. Carefully twist the stems out of the mushroom caps and set the caps aside. Chop the stems into tiny pieces for the filling.
In a small skillet, heat the olive oil over medium heat. Add the chopped mushroom stems and garlic. Sauté for about 3 to 4 minutes, stirring occasionally until the mixture is tender and slightly darker in color.
Mix in the Italian seasoning, dried parsley, salt, black pepper, and red pepper flakes. Continue cooking for about a minute while stirring constantly, then take the skillet off the heat and let it cool slightly.
In a medium bowl, combine the cooled mixture with the softened cream cheese and grated Parmesan cheese. Stir everything together until it’s well mixed and creamy.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Using a small spoon, fill each mushroom cap with the creamy mixture, making sure to pack it in nicely. Don’t worry about using all the filling; it’s meant to be heaping!
Place the stuffed mushrooms on the baking sheet, leaving a little space between each one. Bake in the preheated oven for 15 to 17 minutes, or until the tops are a lovely pale golden color.
Once baked, take the mushrooms out of the oven and let them cool for a minute. Serve them warm and enjoy these delightful bites!

How To Clean Mushrooms?

Cleaning mushrooms is a simple process that helps remove dirt and debris while keeping their flavor intact. Here’s how to do it:

Use a Damp Cloth: Gently wipe the mushrooms with a damp paper towel or cloth to remove dirt. This method keeps the mushrooms dry and prevents them from becoming soggy.
Rinse Quickly (Optional): If they’re very dirty, you can rinse them under cold water. Be sure to do this quickly and dry them right after to avoid absorbing too much water.
Trim Stems: Cut off any tough or dry ends of the stems. If the stems are still firm and clean, you can use them in your recipe.

What To Serve With Stuffed Mushrooms?

Stuffed mushrooms can be a delicious appetizer or a side dish. Here are some tasty ideas for what to serve with them:

Fresh Salad: A light, crisp salad with greens, tomatoes, and cucumbers complements the richness of the mushrooms.
Bread or Toast: Serve with crusty bread or toasted baguette slices to enjoy the creamy filling.
Pasta: A simple pasta dish tossed with olive oil or a light sauce makes for a satisfying meal alongside stuffed mushrooms.
Dips and Spreads: Pair with dips like hummus or a creamy ranch dressing for added flavor.
Roasted Vegetables: Seasonal roasted veggies can round out the meal beautifully.

How To Store Stuffed Mushrooms?

Storing stuffed mushrooms properly ensures they stay fresh and tasty. Here’s how to do it:

Refrigerate: If you have leftovers, store the stuffed mushrooms in an airtight container in the fridge. They’ll stay good for about 3 to 5 days.
Cover Them: To prevent them from drying out, you can cover the container with plastic wrap or foil.
Don’t Freeze Uncooked: If they’re not cooked, you can freeze them before baking. Place the stuffed mushrooms on a baking sheet and freeze them until solid, then transfer to a freezer bag for up to 2 months.

Can Stuffed Mushrooms Be Frozen?

Yes, stuffed mushrooms can be frozen, making them a great option for meal prep! Here’s how to freeze and reheat them:

Before Cooking: If you want to freeze uncooked stuffed mushrooms, prepare them as usual, then freeze them on a baking sheet. Once frozen, transfer them to a freezer bag or container.
After Cooking: You can also freeze cooked stuffed mushrooms. Allow them to cool completely, then place them in an airtight container or freezer bag.
Reheating: To reheat frozen stuffed mushrooms, bake them straight from the freezer at 350°F (175°C) for about 20 to 25 minutes, or until heated through.

Variations For Stuffed Mushrooms

Stuffed mushrooms are versatile, and there are countless ways to mix things up! Here are some fun variations to try:

Cheesy Spinach: Add fresh spinach and mozzarella cheese to the filling for a creamy, veggie-packed twist.
Meaty Delight: Mix in cooked sausage or ground beef for a heartier filling that’s packed with flavor.
Mediterranean Style: Incorporate feta cheese, olives, and sun-dried tomatoes for a Mediterranean flair.
Herbed Cream Cheese: Swap regular cream cheese for flavored varieties, like garlic and herb, to enhance the taste.
Nutty Crunch: Sprinkle chopped nuts, like walnuts or pecans, into the filling for added texture and flavor.

Tips For Making The Perfect Stuffed Mushrooms

Getting the best results from your stuffed mushrooms can make a big difference in taste and texture. Here are some helpful tips:

Choose the Right Mushrooms: Opt for larger, firm mushrooms, like button or cremini, as they hold up well during baking and provide plenty of space for filling.
Don’t Overcook: Bake until just golden; overcooking can make them soggy. Keep an eye on them for the perfect texture.
Use Room Temperature Ingredients: Let your cream cheese and other ingredients come to room temperature for easier mixing and a smoother filling.
Season Well: Don’t skip the seasonings! A good mix of herbs and spices will elevate the flavor.
Pack the Filling: Make sure to pack the filling tightly into the mushroom caps to avoid it falling out while baking.

How To Prevent Stuffed Mushrooms From Sogginess?

Soggy stuffed mushrooms can be disappointing, but you can take steps to keep them nice and firm. Here’s how:

Pre-bake the Caps: Lightly bake the mushroom caps for about 5 minutes before stuffing them. This helps to draw out excess moisture.
Avoid Excess Moisture in Filling: Make sure your filling isn’t too wet. If using veggies, sauté them first to reduce moisture before mixing.
Use Fresh Ingredients: Fresh mushrooms and ingredients will have less moisture than canned or frozen items, resulting in a firmer texture.
Serve Immediately: Enjoy them right after baking for the best texture. If they sit too long, they may release moisture.

How To Make-Ahead Stuffed Mushrooms?

Preparing stuffed mushrooms in advance can save time and make meal prep easier. Here’s how to do it:

Prepare the Filling Ahead: You can make the filling a day in advance. Store it in an airtight container in the fridge until you’re ready to use it.
Stuff and Refrigerate: If you prefer, stuff the mushrooms the night before and keep them covered in the fridge. Just bake them when you’re ready to serve.
Freeze for Later: For longer storage, freeze the stuffed mushrooms before baking. This way, you can have a delicious dish ready to go anytime.

How Long Can Stuffed Mushrooms Sit Out?

Knowing how long stuffed mushrooms can safely sit out is important for food safety. Here’s what you need to know:

Room Temperature: Stuffed mushrooms can sit out at room temperature for about 2 hours. If the room is warm, it’s best to reduce that time to 1 hour.
Refrigeration: If you have leftovers, store them in the refrigerator right away. They should be consumed within 3 to 5 days for the best quality.
Reheating: If you’ve had them out for a while, don’t reheat them if they’ve been sitting longer than the recommended time. Always err on the side of safety.