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My review
Mouth-Watering Stuffed Mushrooms
193
Angie Gorkoff
"These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite."
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Ingredients
45 m servings 88Original recipe yields 12 servings (12 large mushrooms)
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
- When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
- Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 3k4149 Ratings
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Most helpful positive review
12/29/2003
I've made these many times and everyone loves them. They are not time consuming at all and can be made up two days before needed. Wash mushrooms and twist out stems. Drain in colander. Put mushr...
Most helpful critical review
12/26/2008
I made for Christmas dinner appetizer and they were YUMMY! But i also read a lot of the reviews and took some of the advice (and left some). I rated accordingly since i changed it a bit. I used ...
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12/29/2003
I've made these many times and everyone loves them. They are not time consuming at all and can be made up two days before needed. Wash mushrooms and twist out stems. Drain in colander. Put mushr...
12/20/2006
This is a favorite recipe that I have made several times and I never have any leftovers. Even my young son loves the flavorfull filling. These are great to bring to get togethers. I usually pr...
1/26/2003
Great! A little time consuming, but worth it. I, too, added some chopped green onion while sauteeing and lightly brushed outside of mushrooms with melted butter laced with Ital. crumbs. Made alm...
2/14/2011
Wow, these are ever so good exactly as written!!! For my family's personal preference, I added the following.... 16 oz of ground sausage, increased the Parmesan to 1/2 cup and the garlic to 1....
12/26/2008
I made for Christmas dinner appetizer and they were YUMMY! But i also read a lot of the reviews and took some of the advice (and left some). I rated accordingly since i changed it a bit. I used ...
7/8/2003
This was my first time making stuffed mushrooms and after reading several of the reviews I decided on how I would make mine. The full amount of cream cheese was enough for 24 mushrooms and I pla...
11/28/2005
Excellent recipe. I doubled the filling and used 24 oz fresh mushrooms and it filled them almost perfectly. I also added a dash of Worcestershire sauce while cooking the stems and 1/3 cup of ...
7/8/2004
I have made these many times, and they always disappear so fast! What a great recipe. I put the stuffing into a ziploc bag with a corner cut off and squeeze it into the caps, it's less messy. ...
4/28/2002
Very good recipe! My husband gave it 2 thumbs up, which is HUGE. I followed some other reviewers' suggestions and added 1/4 cup or seasoned breadcrumbs, and cut the cream cheese to about 2/3 wha...