Delicious appie with a kick. Always a party favorite when we make them. I usually double the recipe.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
2 mushrooms
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Ingredients

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

Directions

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

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  • 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 with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.

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

Nutrition Facts

176 calories; protein 5.3g 11% DV; carbohydrates 2.9g 1% DV; fat 16.4g 25% DV; cholesterol 44mg 15% DV; sodium 163.6mg 7% DV. Full Nutrition

Reviews (135)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2017
Have made this a handful of times. I tweak it a little each time. I like to sautee in olive oil, garlic, and butter along with the stems. Spooning them in its tedious so I put it in to a Ziploc bag, cut the corner off, then squirt it in each cap (like a frosting cake thing). You can get in to all the corners of the cap and it's less mess and looks better. I also sprinkle shredded Parm on the tops before throwing them in the oven. Gives it that extra kick in the mouth. Finally, when baking, I bake it on a broiler pan so they don't sit in all that juice. They are way less soggy this way and again, less mess. P.S. serve in a deviled egg dish. They fit perfectly! Read More
(63)

Most helpful critical review

Rating: 3 stars
12/16/2016
I ended up putting it under the broiler for a few minutes as the baking did not seem to do much to meld the flavors or melt the cheese. Pretty tasty. Read More
(1)
175 Ratings
  • 5 star values: 147
  • 4 star values: 23
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
07/11/2017
Have made this a handful of times. I tweak it a little each time. I like to sautee in olive oil, garlic, and butter along with the stems. Spooning them in its tedious so I put it in to a Ziploc bag, cut the corner off, then squirt it in each cap (like a frosting cake thing). You can get in to all the corners of the cap and it's less mess and looks better. I also sprinkle shredded Parm on the tops before throwing them in the oven. Gives it that extra kick in the mouth. Finally, when baking, I bake it on a broiler pan so they don't sit in all that juice. They are way less soggy this way and again, less mess. P.S. serve in a deviled egg dish. They fit perfectly! Read More
(63)
Rating: 5 stars
03/08/2015
Hello, this is the first review I've written I have made these mushrooms no less then five times exactly as the recipe says and they have turned out amazing every time and my friend all love it. This is a keeper!! Read More
(35)
Rating: 5 stars
01/10/2015
I really liked these! There was a lot of filling so you may need more mushrooms depending on the size. IMHO they do need a bit of color, maybe chives, red/green pepper, paprika on top or parsley. I added little drops of hot sauce since I like spicy. It added color and an extra zip. Great appy, thanks Lindsay! #MyAllrecipes #AllrecipesFaceless Read More
(18)
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Rating: 4 stars
12/14/2014
I made these mushrooms and my husband and I both liked it a lot. It had a nice zing to it because of the cayenne pepper. This gave me two batches of at least 7 mushrooms a piece x2 for 2:) and maybe some extras. Read More
(9)
Rating: 5 stars
10/26/2017
This is a super easy base for stuffed mushrooms.I have made this with smoky bacon sausage crab and prosciutto or pepperoni bits.Veggies I have used sateed chopped spinach added roasted or chopped red pepper carmeluzed onion scallion.Any left overs works great as a stuffing for pounded chicken or turkey breast even on top of burgers.They always disappear. Read More
(8)
Rating: 5 stars
01/12/2017
I made this recipe for New Year's Eve. I I changed two things. I used hot breakfast sausage crumbled and browned mixed in. And I topped them with bread crumbs. They were a hit! Thank you so much for sharing your recipe?? Read More
(7)
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Rating: 5 stars
02/13/2016
Great stuffed mushroom base. I changed the cheese to cheddar and added chopped crab meat. You can add just about anything to the recipe to please all taste buds. I will be making again! Read More
(7)
Rating: 5 stars
12/19/2017
I make these around the holidays and they are always a hit! I add seasoned breadcrumbs on top and spray it with a little olive oil spray or a drizzle of olive oil before baking. To save time I prep them the night before and store in a flat air tight container. Enjoy!!! Read More
(5)
Rating: 5 stars
02/13/2019
These were inhaled by my family! I did as others suggested: put mushrooms on a rack with a foil-lined sturdy sheet pan underneath. Read More
(4)
Rating: 3 stars
12/16/2016
I ended up putting it under the broiler for a few minutes as the baking did not seem to do much to meld the flavors or melt the cheese. Pretty tasty. Read More
(1)