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Mouth-Watering Stuffed Mushrooms

SUBMITTED BY: Angie Gorkoff PHOTO BY: Grvqn

"These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite."

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Read Reviews (902)

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PREP TIME	25 Min
COOK TIME	20 Min
READY IN	45 Min
Original recipe yield 12 large mushrooms

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

DIRECTIONS

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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REVIEWS

Reviewed on Jan. 7, 2004 by BUTTERB

I've made these many times and everyone loves them. They are not time consuming at all and can... MORE

Reviewed on Mar. 31, 2003 by FOXYLOXY

Great! A little time consuming, but worth it. I, too, added some chopped green onion while... MORE

Reviewed on Dec. 20, 2006 by Stephanie G.

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Stephanie G.
Dec. 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 prepare the stuffing and put into a ziplock and assemble them when I arrive. Just snip off the corner of the ziplock, fill the mushrooms like a pastry and pop in the oven. Adjustments I make are I add crabmeat to the mixture which I find adds a little more substance to an otherwise very creamy filling. I like to sprinkle with parmesan cheese before putting them in the oven which adds a nice touch. A trick I use is to use smaller mushrooms so there is a good balance between mushroom and the amount of filling. I tried larger ones one time and it almost seemed like each bite was just a bit too full of creamy mixture. I also lightly butter the mushrooms before baking which keeps them from drying out. Last trick is I bake them in mini muffin tin pans. They hold the smaller mushrooms perfectly and the pans keep the mushrooms from tipping over and rolling around. The cayenne pepper gives just the perfect amount of kick to this recipe.

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29 users found this review helpful

This is a favorite recipe that I have made several times and I never have any leftovers. Even... MORE

Reviewed on Nov. 28, 2005 by SMARIE004

Excellent recipe. I doubled the filling and used 24 oz fresh mushrooms and it filled them... MORE

Reviewed on Jan. 3, 2004 by PAPAYAGIRL

Very good recipe! My husband gave it 2 thumbs up, which is HUGE. I followed some other... MORE

Reviewed on Mar. 11, 2003 by BARBIE0492

Excellent! I made for a party and everyone loved the. I tripled the recipe & I still only got... MORE

Reviewed on Jan. 7, 2004 by CATX

This was my first time making stuffed mushrooms and after reading several of the reviews I... MORE

Reviewed on Jul. 8, 2004 by CARDUCCI78

I have made these many times, and they always disappear so fast! What a great recipe. I put... MORE

Reviewed on Jan. 2, 2004 by LOVETHECOLD

Everyone loved these! They were a bit time consuming, but still very easy to make. I made them... MORE

Reviewed on Mar. 11, 2003 by BABSKITCHEN

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