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
Ingredients:
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 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. 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!
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Easy Stuffed Mushrooms - Only Three Ingredients!
This easy vegetarian stuffed mushrooms recipe has only three ingredients, so it'll take only minutes to make! A quick no meat appetizer option!
Ingredients
- 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)
Instructions
- Preheat your oven to 400 degrees and pull out a glass baking dish.
- Wash your mushrooms and remove the stems.
- 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!
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!
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Nutrition Information:
Yield:
4Serving Size:
3Amount Per Serving: Calories: 205 Total Fat: 18g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 52mg Sodium: 262mg Carbohydrates: 6g Fiber: 2g Sugar: 3g Protein: 7g
