Cream Cheese Stuffed Mushrooms
These cream cheese stuffed mushrooms are the perfect party appetizer or a great side dish!
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
- 1 lb cremini mushrooms stems removed
- 8 oz cream cheese softened
- ½ cup parmesan cheese shredded
- 2 garlic cloves minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon sage
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400F.
- Combine cream cheese, parmesan cheese, garlic, thyme, rosemary, sage, salt, and black pepper in a bowl and mix well.
- Scoop a spoonful of cream cheese filling in each mushroom cap.
- Bake for 15-20 minutes, until golden brown.
Video
Notes
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- Plan ahead - The cream cheese will need to be softened, so be sure to take it out of the refrigerator several hours before you plan to mix up the stuffing. If you happen to forget, place the unwrapped block of cream cheese in the microwave for about 10-15 seconds to soften.
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- Make extra - This easy to grab finger food appetizer will go quickly, so make a double batch to ensure everyone gets enough!
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- Use a hand mixer - You can use a hand mixer to mix the cream cheese mixture. This makes the whole process even quicker!
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- Parchment paper - Line your baking sheet with parchment paper for easy clean up!
- Refrigerator Storage: Store in an airtight container, or covered in plastic wrap, and eat leftovers within 4-5 days. Reheat in the oven or microwave.
Did You Make This Recipe?
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