I am always looking for delicious finger foods to add to my menu when people come over. I would say the most rewarding feeling I get is when I check the table, and there are no leftovers. That’s a sure sign that everyone loved what I made. I haven’t disappointed anyone with this great stuffed mushroom recipe.
The stuffing if creamy and melts in your mouth. It’s become a requested item whenever bringing food is involved!
The stuffing is made with cream cheese, garlic, onions, black pepper and stems from the mushrooms. It’s simple and doesn’t involve any obscure spice or ingredient.
You can buy the mushrooms as large or as small as you like them. Once they are in the oven, I enjoy the fact that they don’t need to be turned, flipped or rotated half way through! It’s very easy to make and if your children are into helping you out in the kitchen, they can have a great time stuffing those mushrooms with a little spoon!
- 18 whole white mushrooms
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 2 tablespoons minced onion
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- Preheat oven 350 degrees.
- Break off stems from mushrooms, wash stems and mushrooms, and then dry with paper towel.
- Mince the garlic, onions and stems.
- Heat oil in a large skillet over medium heat.
- Add garlic, onions and stems
- Fry till any moisture is gone
- Set aside and allow to cool
- When mixture is cool, stir in cream cheese, Parmesan cheese and black pepper.
- Mix together. Stuffing will be thick.
- Use a small teaspoon to fill each cap.
- Place mushrooms on a cookie sheet and allow to bake for 20-25 minutes.
- (Liquid will form under caps)