Stuffed Mushrooms have become one of our favorite recipes; They’re simple, impressive, and take only about 20 minutes to make. We like this version because it does not require any sautéing! Just mix up a cream cheese and herbs, then stuff the mushrooms and dunk them in an olive oil panko crumb mixture. Perfect, easy cream cheese stuffed mushrooms!
I made these on a whim the other night when I had leftover mushrooms to use. I wanted to create a recipe that was easy and simple, but packed a big flavor punch. These do just that! Most of the other stuffed mushroom recipes on the internet require sautéing of onions and garlic to mix into the cream cheese mixture- not here. We don’t have time for that!
First step is to mix together the cream cheese filling in a small bowl. Once mixed, set aside.
Cream Cheese Filling for Stuffed Mushrooms
- Cream Cheese
- Softened, so you can mix it. Whipped or spreadable works great so you can skip the softening step!
- Green Onions
- Shredded Mozarella
- Parsley
- Garlic Powder
- Salt
- Pepper
Next, clean the mushrooms. There is some controversy as to the best method for this, but no matter what you do- don’t get them wet! Mushrooms get soggy very easily. We like to clean our mushrooms with a dry cloth, but also a pastry brush works well. You can read all about how to clean mushrooms here.
Remove the stem of the mushrooms using a spoon. It pops out, almost like a champagne cork. Now, we’re ready to stuff them!
The amount of filling per mushroom really depends on the size of the mushroom. You’ll want some of the cream cheese filling to come out of the top, it will help the panko crumb topping stick.
Panko Crumb Topping for Stuffed Mushrooms
- Panko Crumbs
- Dried Thyme
- Dried Oregano
- Salt
- Pepper
- Olive Oil or Melted Butter
In a small bowl, mix together the panko crumbs. Lastly, add in olive oil or melted butter (this will help toast the panko crumbs on the mushrooms while they bake). Stir together, until fully combined.
Once the panko crumb mixture is fully mixed, place the mushroom cream cheese side down into the panko crumbs, and slightly press to ensure the panko crumbs stick to the cream cheese.
Place the stuffed mushrooms into a casserole dish sprayed with nonstick spray. Bake for about 15 minutes, or until the tops are golden brown. That’s it! 20 minutes to easy, perfect mushroom appetizers.
We like to top ours with a little bit of extra shredded mozzarella and some fresh parsley but that is optional to the chef.
More Easy Appetizer Recipes
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Cheers to simple but big flavored appetizers! – Kathi and Rachel
Cream Cheese Stuffed Mushrooms
Ingredients
- 24 baby bella mushrooms (cleaned, and stem removed)
Cream Cheese Filling
- 8 oz cream cheese (softened)
- 1/4 cup shredded mozarella cheese
- 2 tbsp chopped green onion
- 1 tsp granulated garlic
- 1 tsp chopped parsley
- 1/4 tsp salt
- 1/4 tsp pepper
Panko Crumb Topping
- 1 cup panko crumbs
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp olive oil (or melted butter)
Instructions
- Preheat oven to 350 degrees fahrenheit. Spray a 9x13 inch casserole dish with nonstick spray and set aside.
- Remove stems from cleaned mushrooms (use a spoon to remove stem from shell leaving a slight bowl shape to mushroom head). Set aside.
- In a medium sized bowl, combine cream cheese filling ingredients. Mix well. Using a small spoon, fill each mushroom head to top, with a small amount of excess coming out of the mushroom. Set aside.
- In a small separate bowl, combine panko crumb topping ingredients.
- Press stuffed mushroom down into panko crumb mixture. Place each stuffed, panko crumb coated mushroom into casserole dish.
- Bake stuffed mushrooms for about 15 minutes, or until tops are golden brown. Allow to cool for 5-10 minutes before serving.
Nutrition
Miska Knezevic says
Excellen! Thanjs!