Rating: 5 stars 4.7
188 Ratings
  • 5 star values: 158
  • 4 star values: 24
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1

Delicious stuffed mushrooms with cream cheese — an appetizer with a kick. Always a party favorite when we make them. I usually double the recipe.

Recipe Summary

15 mins
25 mins
40 mins
12 stuffed mushrooms


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.

  • Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.

  • Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.

  • Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper into the cooled mushroom mixture until very thick and completely mixed. Use a small spoon to fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms on the prepared cookie sheet.

  • Bake in the preheated oven until piping hot and liquid starts to form under mushroom caps, about 20 minutes.

Nutrition Facts

176 calories; protein 5.3g; carbohydrates 2.9g; fat 16.4g; cholesterol 44mg; sodium 163.6mg. Full Nutrition