Easy Stuffed Mushrooms
Sometimes you need an easy vegetarian appetizer recipe in your back pocket that looks fancy, but is so basic that you can prepare it in minutes. This no-meat Easy Stuffed Mushrooms recipe is fantastically simple to prepare and you may even have all of the ingredients in your refrigerator as we speak!
Stuffed mushrooms are always a crowd pleaser, and if you have a good mix of people, everyone will be happy that there is a vegetarian option available. Give them a shot! If you’re also looking for an easy dessert as well, try these No-Bake Truffles!
Easy Stuffed Mushrooms Recipe
8 oz package of fresh, whole mushrooms
8 oz chive and onion cream cheese spread container (room temperature)
Parmesan or Romano cheese, fresh grated (to taste)
Metal baking dishes may leave a bit of a different flavor and over-brown your mushrooms on the bottom, so be aware of that when you make your choice!
Wash your mushrooms and remove the stems. The stems can be put in the garbage or utilized for another recipe at another time.
Place your room temperature cream cheese in a bowl and stir until it is creamy. This should only take a few stirs – you just want to loosen it up from the molded form.
Using a teaspoon, take a spoonful of cream cheese and fill the mushroom where the stem was. Place them cap-side down in your baking dish and bake for 20-25 minutes.
At about the 17 minute mark, take your mushrooms out and sprinkle the tops with your grated cheese. Bake for the last five minutes or until the tops have begun to brown. Serve warm (not necessarily hot) for your best results. Enjoy!
Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set International Silver Arabesque Frost Stainless Steel Flatware, 20-Piece Set, Service for 4 Baker’s Secret Signature Oblong Rectangular Pan 13
- 8 oz package of fresh, whole mushrooms
- 8 oz chive and onion cream cheese spread container (room temperature)
- Parmesan or Romano cheese, fresh grated (to taste)
- Preheat oven to 400 degrees.
- Wash mushrooms and remove stems.
- Place room temp cream cheese in a bowl and stir (as this makes it easier for the next step).
- Using a regular spoon, take a spoonful of cream cheese and fill the mushroom where the stem was.
- Place cap side down in a glass baking dish.
- Bake for 20-25 minutes.
- At approximately 17 minutes, sprinkle the tops with fresh grated cheese.
- Bake for another 5 minutes or until the tops have begun to brown.
- Serve warm.