Prep time: 10 mins | Cook time: 15 mins | Serves: 6
These delightful cream cheese stuffed mushrooms are the perfect appetizer and excellent for any occasion! These little bites of tender mushroom caps filled with a wonderful creamy Parmesan and cream cheese filling are a must at every party or get-together. These cream cheese-stuffed mushrooms have that impressive earthy flavor and enticing fillings. Crazy good no wonder why these disappear fast!
INGREDIENTS :
- 2 tbsp butter
- 1 pound baby Bella or cremini mushrooms
- 1-2 cloves garlic, minced
- 8 ounces cream cheese
- 1/2 tsp dried thyme
- 1/4 Parmesan cheese, finely grated
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp fresh parsley, finely chopped and divided
DIRECTIONS :
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using parchment paper, line a baking sheet and set aside.
Step 2: Using a damp towel, wipe the mushrooms. Remove their stems and set them aside. On the prepared baking sheet, arrange the mushroom caps. Then, finely chop the reserved mushroom stems.
Step 3: In a medium skillet, melt the butter over medium-high heat. To the melted butter, add the mushroom stems and cook for about 5 minutes until tender. Then, add the garlic and thyme. Continue to cook for another minute before stirring in the cream cheese and half of the Parmesan cheese. To taste, season with salt and pepper.
Step 4: Take the skillet off the heat once the cheese has melted and the mixture is smooth. Add most of the parsley (setting aside some for later) and stir.
Step 5: Allow the filling to slightly cool before transferring it into a Ziptop or piping bag. Then, snip off one corner of the bag and pipe the filling into each mushroom cap. Top each cap with the rest of the Parmesan cheese.
Step 6: Place in the preheated oven and bake the stuffed mushrooms for about 15 minutes or until golden brown.
Step 7: Remove from the oven when done and serve the cream cheese stuffed mushrooms topped with the rest of the parsley. Enjoy!
CREAM CHEESE STUFFED MUSHROOMS
Ingredients
- 2 tbsp butter
- 1 pound baby Bella or cremini mushrooms
- 1-2 cloves garlic, minced
- 8 ounces cream cheese
- 1/2 tsp dried thyme
- 1/4 Parmesan cheese, finely grated
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp fresh parsley, finely chopped and divided
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using parchment paper, line a baking sheet and set aside.
Step 2: Using a damp towel, wipe the mushrooms. Remove their stems and set them aside. On the prepared baking sheet, arrange the mushroom caps. Then, finely chop the reserved mushroom stems.
Step 3: In a medium skillet, melt the butter over medium-high heat. To the melted butter, add the mushroom stems and cook for about 5 minutes until tender. Then, add the garlic and thyme. Continue to cook for another minute before stirring in the cream cheese and half of the Parmesan cheese. To taste, season with salt and pepper.
Step 4: Take the skillet off the heat once the cheese has melted and the mixture is smooth. Add most of the parsley (setting aside some for later) and stir.
Step 5: Allow the filling to slightly cool before transferring it into a Ziptop or piping bag. Then, snip off one corner of the bag and pipe the filling into each mushroom cap. Top each cap with the rest of the Parmesan cheese.
Step 6: Place in the preheated oven and bake the stuffed mushrooms for about 15 minutes or until golden brown.
Step 7: Remove from the oven when done and serve the cream cheese stuffed mushrooms topped with the rest of the parsley. Enjoy!
