Ingredients for Creamy Stuffed Mushrooms
- Fresh Mushrooms
- Olive Oil
- 2 cloves garlic, minced
- Green Onions
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- Ground Black Pepper
- Ground Cayenne Pepper
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How to Make Creamy Stuffed Mushrooms
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Gently clean mushrooms with a damp cloth or mushroom brush; remove any excess dirt. Do not soak.
- Carefully remove stems from mushrooms, reserving stems.
- Discard the tough bottom ends of the mushroom stems.
- Finely chop the reserved mushroom stems.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and chopped onion to the skillet. Sauté for 2-3 minutes, until softened.
- Add chopped mushroom stems to the skillet and cook for 5-7 minutes, or until all moisture has evaporated and stems are tender. Do not burn the garlic.
- Reduce heat to low. Stir in softened cream cheese, Parmesan cheese, black pepper, and cayenne pepper (if using) until melted and well combined. The mixture will thicken.
- Using a small spoon or piping bag, generously fill each mushroom cap with the creamy mixture.
- Arrange stuffed mushrooms on the prepared baking sheet.
- Bake for 20-25 minutes, or until mushrooms are tender and heated through and the filling is bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
1g
Fat
23g
Carbs
0g
