Stuffed Mushrooms with Cream Cheese

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Stuffed Mushrooms – Mushroom caps filled with sauteed onions and mushrooms, mixed with cream cheese, and topped with bread crumbs and Parmesan.

Stuffed mushrooms remind me of when I was little helping my Mom out in her catering kitchen. I just remember her making thousands of these. And why wouldn’t she? They are incredibly easy to make and who doesn’t love a stuffed mushroom? The beauty of a stuffed mushroom is that you can put whatever you want inside. You can add some sausage or some ham, or change out the cheese. I am pretty sure that I have never made them the same way twice. Sometimes I do not even use the cream cheese. I just saute the mushroom bottoms, some shallots or onions, and add breadcrumbs and a little Parmesan cheese.

Do you have big 4th of July plans? Either way, if it is a big family and friends gathering or a small quiet weekend at home these stuffed Mushrooms will be a great addition to the meal you will be whipping out. So go give it a try!

Stuffed Mushrooms with Cream Cheese Ingredients //

• 24 mushrooms
• 2 shallots
• 4 cloves garlic
• 1/4 cup white wine
• 8 ounces cream cheese at room temperature
• 1/4 cup Parmesan cheese
• 1/4 cup breadcrumbs
• salt and pepper
• 1 teaspoon fresh thyme
• 1/4 cup flat-leaf parsley chopped

How to Make // The Steps

Step 1: Wipe the mushrooms off with a damp paper towel. Remove the stems and save them. Put the mushroom stems, shallots, and garlic in the food processor.

Step 2: Pulse until it is finely chopped.

Step 3: Saute the mushroom and shallot mixture in a large saute pan over medium-high heat with 1 Tablespoon olive oil. Cook until the shallots are transparent and the mushroom begins to caramelize about 5 to 7 minutes.

Step 4: Add the white wine and let the wine cook out. Set aside and let cool slightly.

Step 5: In a bowl, add the cream cheese, parsley (save a bit for garnish), and thyme.

Step 6: Add the mushroom mixture to the cream cheese and mix until combined. Season with salt and pepper.

Step 7: Put the mushroom caps on a baking sheet lined with tin foil. Fill the mushroom with the filling and sprinkle the top with the breadcrumbs.

Step 8: Bake in a preheated 350-degree oven for about 20 minutes. When the mushrooms are done, they will start to leak water and be hot all the way through.

Step 9: Garnish the remaining parsley.

How to Store Stuffed Mushrooms with Cream Cheese //

This is a great question! When one is creating a big batch of these stuffed mushrooms it is likely that there will be some leftovers regardless of how delicious they are. But the simple answer is; Yes. You can put the leftover mushrooms in an airtight container and store them in the fridge for 1-2 days. Just pop them in the oven for about 5 minutes and enjoy!

You can also prepare these mushrooms the day before and keep them refrigerated and pop them in the oven right before the party starts!

Why You Should Not Wash Mushrooms //

I know some people might think that it is weird to not wash mushrooms considering they always tend to have a bit of dirt on them. But trust me it is key that you don’t soak mushrooms in water. Mushrooms retain A LOT of water hence if you wash them they will become soggy and not turn crispy once baked.

The best way to clean mushrooms is to use a damp cloth or paper towel and spread the mushroom caps on it. Slightly pat the towel on them and remove excess dirt however, be careful and gentle so you don’t break the mushrooms.

Stuffed Mushrooms with Cream Cheese

bakedbree

Stuffed Mushrooms – sort of 80’s but never not delicious. These are the classic garlicy, buttery, breadcrumb stuffing. I get them ready and keep them unbaked until I’m ready to serve them up.

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Servings 24 mushrooms

Ingredients

  

1x2x3x

• 24 mushrooms
• 2 shallots
• 4 cloves garlic
• 1/4 cup white wine
• 8 ounces cream cheese at room temperature
• 1/4 cup Parmesan cheese
• 1/4 cup breadcrumbs
• salt and pepper
• 1 teaspoon fresh thyme
• 1/4 cup flat leaf parsley chopped

Instructions

 

• Wipe the mushrooms off with a damp paper towel. Remove the stems and save them. Put the mushroom stems, shallots, and garlic in the food processor.
• Pulse until it is finely chopped.
• Saute the mushroom and shallot mixture in a large saute pan over medium high heat with 1 Tablespoon olive oil. Cook until the shallots are transparent and the mushroom begin to caramelize, about 5 to 7 minutes.
• Add the white wine and let the wine cook out. Set aside and let cool slightly.
• In a bowl, add the cream cheese, parsley (save a bit for garnish), and thyme.
• Add the mushroom mixture to the cream cheese and mix until combined. Season with salt and pepper.
• Put the mushroom caps on a baking sheet lined with tin foil. Fill the mushroom with the filling and sprinkle the top with the breadcrumbs.
• Bake in a preheated 350 degree oven for about 20 minutes. When the mushrooms are done, they will start to leak water and be hot all the way through.
• Garnish the the remaining parsley.

Tried this recipe?Let us know how it was!