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!

This is the kind of recipe that you can prepare and have in the oven in 10 minutes. These creamy, cheesy mushrooms also make great leftovers!

Naturally vegetarian, these stuffed mushrooms are also gluten-free, nut-free, egg-free. I have never tried the recipe with vegan alternatives, but you could give it a go if you need a vegan version. 

Stuffed mushrooms are always a crowd pleaser, so you can be sure that these will be a hit no matter what dietary restrictions your guests have. 

If you’re also looking for an easy dessert as well, try my Greek Yogurt Fruit Dip or No-Bake Truffles!

Easy Stuffed Mushrooms Recipe

Ingredients:
16 oz package of fresh, whole mushrooms
8 oz chive and onion cream cheese spread container (room temperature)
1 bag Parmesan cheese 8 oz, shredded

Preheat your oven to 400 degrees and pull out a glass baking dish. You can make these in a metal dish as well, but you’ll likely be more successful with glass if you have it.

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. Lay them with the hole up in your baking dish. 

Grab a teaspoon and stir the cream cheese in the container. This should only take a few stirs – you just want to loosen it up from the molded form.

Using the same teaspoon, take a spoonful of cream cheese and fill each mushroom where the stem was. Place them cap-side down in your baking dish and bake for 17 minutes.

At about the 17 minute mark, take your mushrooms out and sprinkle the tops with your grated cheese.

Some shreds will fall over the sides and into the baking dish unless you have a perfect touch. (Which I clearly don’t!) Don’t worry about it if they do. 

Try to put as much Parmesan cheese onto each mushroom as you can. This cheese adds some texture and bite to each mushroom. 

Bake for 8 more minutes or until the tops have begun to brown. Serve warm (not necessarily hot) for your best results. Enjoy!

OXO Good Grips Freezer-to-Oven Safe 3 Qt Glass Baking Dish with Lid, 9 x 13Anchor Hocking Oven Basics Glass Baking Dishes, Rectangular Value Pack, Set of 2WANGCHAO Placemat, Plastic molding Faux Leather PVC Place mats Oval Smooth placemats Non-Slip Insulation Washable Table Mats (Green, Set of 8)M KITCHEN WORLD Heat Resistant Silicone Spatulas Set – Rubber Spatula Kitchen Utensils Non-Stick for Cooking, Baking and Mixing – Ergonomic, Dishwasher Safe Bakeware Set of 4, OrangeUnicook 2 Pack Flexible Silicone Spatula, Turner, 600F Heat Resistant, Ideal for Flipping Eggs, Burgers, Crepes and More, BlackDOWAN Porcelain Rectangle, White Serving Platters, Restaurant Plates for Meat, Appetizers, Dessert, Sushi, Party, Set of 4, 9.7-Inches

Yield: Approximately 24

Easy Stuffed Mushrooms - Only Three Ingredients!

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This easy vegetarian stuffed mushrooms recipe has only three ingredients, so it'll take only minutes to make! A quick no meat appetizer option!

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

• 16 oz package of fresh, whole mushrooms
• 8 oz chive and onion cream cheese spread container (room temperature)
• 1 bag Parmesan cheese 8 oz, shredded

Instructions

1. Preheat your oven to 400 degrees and pull out a glass baking dish.
2. Wash your mushrooms and remove the stems.
3. With a teaspoon, stir your cream cheese in the container. This should only take a few stirs - you just want to loosen it up from the molded form.
4. Using the same teaspoon, take a spoonful of cream cheese and fill each mushroom where the stem was. Place them cap-side down in your baking dish and bake for 17 minutes.
5. At about the 17 minute mark, take your mushrooms out and sprinkle the tops with a bunch of grated cheese.
6. Bake for another 8 minutes or until the tops have begun to brown.
7. Allow them to sit for 10 minutes to cool.
8. Serve warm for your best results. Enjoy!

Notes

You can make these in a metal dish as well, but you'll likely be more successful with glass if you have it. 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!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips Freezer-to-Oven Safe 3 Qt Glass Baking Dish with Lid, 9 x 13
• 
  DOWAN 9.7-Inch Porcelain Serving Platters/Plates - Set of 4, White
• 
  WANGCHAO Placemat, Plastic molding Faux Leather PVC Place mats Oval Smooth placemats Non-Slip Insulation Washable Table Mats (Green, Set of 8)

Nutrition Information:

Yield:

8

Serving Size:

3
Amount Per Serving: Calories: 213Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 46mgSodium: 581mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 11g

This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.

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