Description
These stuffed mushrooms are filled with a creamy, cheesy mixture and baked until golden and bubbly, making them a perfect bite-sized appetizer.
Ingredients
- 30 medium raw button mushrooms (about 1 1/2 pounds)
- 8 ounces cream cheese, softened
- 1 1/4 cups shredded smoked cheddar cheese
- 1/4 cup roasted red pepper, drained and diced
- 2 tablespoons grated onion
- 1 clove garlic, minced
- 1/3 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F and prepare a 9×13-inch baking dish.
- Remove the stems from the mushrooms and gently clean the tops with a damp paper towel.
- In a medium bowl, mix cream cheese, smoked cheddar, roasted red pepper, onion, and garlic. Season with salt and pepper and mix until well combined.
- Spoon the cheese mixture into each mushroom cap, packing it in firmly.
- Press the tops of the filled mushrooms into grated Parmesan cheese to coat.
- Arrange the mushrooms in the baking dish, cheese-side up.
- Bake for 30 to 35 minutes, until the tops are golden and the filling is puffed.
- Serve warm.
Notes
- You can substitute regular cheddar if smoked cheddar is unavailable.
- Do not rinse mushrooms; wipe clean to prevent excess moisture.
- Mushrooms will shrink slightly during baking, so pack them closely in the dish.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- For added flavor, mix in chopped herbs like parsley or chives.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom
- Calories: 60 kcal
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 10 mg
