Prep time: 10 mins | Cook time: 15 mins | Serves: 6
Tender mushroom caps filled with creamy Parmesan and cream cheese filling. These Cream Cheese Stuffed Mushrooms are the best! They are excellent to serve on any occasion. The best part is they are incredibly easy and quick to throw together!
INGREDIENTS
2 tbsp butter
1-2 cloves garlic, minced
1 pound baby Bella or cremini mushrooms
½ tsp dried thyme
¼ Parmesan cheese, finely grated
8 ounces of cream cheese
Kosher salt and freshly ground black pepper, to taste
1 tbsp fresh parsley, finely chopped and divided
How to make Cream Cheese Stuffed Mushrooms
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using parchment paper, line a baking sheet and set aside.
Step 2: Using a damp paper towel, pat dries the mushrooms. Take the stems off the set aside. On the prepared baking sheet, arrange the mushroom caps.
Step 3: In the meantime, chop the reserved mushroom stems finely.
Step 4: In a medium skillet, melt the butter over medium-high heat. Once melted, add the mushroom stems and cook for about 5 minutes until tender. Next, add the garlic along with the thyme and continue to cook for another minute. Then, add the cream cheese, half of the Parmesan cheese, and season with salt & pepper. Stir well until combined.
Step 5: Take the skillet off the heat once the cheese has melted and the mixture is smooth. Then, add the rest of the parsley, setting aside some of the parsley for serving.
Step 6: Allow the filling to slightly cool. Once cooled, spoon the filling into a piping bag or Zip top. Snip off one corner and pipe the filling into each mushroom cap.
Step 7: On top, add the rest of the Parmesan cheese. Place in the preheated oven and bake for about 15 minutes or until golden brown.
Step 8: Before serving, garnish with fresh parsley. Enjoy!