Stuffed Mushrooms with Cream Cheese and Garlic

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What fantastic appetizers these are! Delicious Mushrooms stuffed with a beautiful Cream Cheese filling, flavored with an assortment of goodies. They’re the perfect party snack and taste delicious! We’ve flavored these amazing morsels of goodness with Garlic, Parsley, and Parmesan Cheese. We can safely say that our Stuffed Mushrooms with Cream Cheese and Garlic are the best! So, why not give them a go

The Best Mushrooms for Stuffing

There are a couple of varieties of Mushrooms which will work well in this dish. However, we recommend the beautiful Portobello Mushrooms. They are a very hearty Mushroom, so we can hold a lot of weight, so stuff them as much as you possibly can! The Portobello is also quite large, so for volumes sake they make the most sense for getting the most out of this recipe

You can substitute Portobello for other similar shaped mushrooms such as White / Button Mushrooms. They will ultimately achieve a similar result however we’ve found the size of the Button Mushrooms ends up meaning you get less stuffing. The result is much more Mushroom flavor, less of the stuffing. Perfectly fine if you’re after a Mushroom heavy flavor. However, for this recipe the real hero is that delicious Cream Cheese stuffing flavored with Garlic and Parmesan Cheese

Mushrooms pick up so much flavor during the cooking process

Mushrooms are such an amazing ingredient. They are basically a sponge for flavor. Whatever you cook them in, they absorb those flavors entirely. So, what you’ll find that by cooking theses ingredients together you’ll end up with a beautiful, Garlicky Butter flavored Mushroom. That, complimented with the sharpness of the Parmesan Cheese makes These Stuffed Mushrooms with Cream Cheese and Garlic a winning appetizer!

Peel the skin from the Mushrooms before cooking

It’s optional, but we recommend peeling the Mushrooms before you cook them. It’s primarily a texture thing. The Portobello Mushroom skin is perfectly fine to eat however the skin texture can make eating it a little bit difficult. Carefully peel the mushroom skin from the natural fold on the inner side of the Mushroom. Peel each segment away going around the Mushroom until the skin is removed

Finally, you will also need to remove the stem. Again, this is optional, however removing the stem will simply allow more room for the filling

How to make the Stuffed Mushroom Filling

Making the filling for this dish is so easy. You literally just need to combine all the ingredients into a bowl and mix well. That’s it! The predominant ingredient in the filling is Cream Cheese. We recommend getting a good quality cream cheese as this ingredient will be a prominent flavor in the dish

To the Cream cheese you add Garlic, a finely chopped Scallion, Parsley, Lemon Juice, and about ½ tsp. of Salt. With all cooking, we recommend tasting the filling before stuffing the Mushrooms and cooking them. It’ll be easier to adjust any flavors now before anything is cooked

Once you’re happy with the filling, it’s time to stuff the Mushrooms! We use the term ‘stuffing’ quite liberally, because this this recipe is as much about overloading the Mushrooms with as much filling as possible as simply stuffing them. Pile the filling as high as you can onto the inside of the Mushrooms. Don’t be afraid to over fill it, you want these things loaded to maximize flavor!

Should you Oven Roast or Air Fry Stuffed Mushrooms

Air Frying or Oven Roasting both work well. The trick for either method is to cook the Stuffed Mushrooms with Cream Cheese and Garlic at a low heat. Chunky mushrooms like the Portobello take about 25 minutes to cook through. If you’re temperature is too high the stuffing and breadcrumbs will overcook / burn before the Mushroom is done. So a low roasting temperature will ensure the best final result

Stuffed Mushrooms with Cream Cheese and Garlic Recipe

Ingredients

• 6 large Portobello Mushrooms
• ½ cup Cream Cheese
• 4 Garlic Cloves, peeled and finely diced
• 1 Green Scallion, finely sliced
• Juice of ½ a Lemon
• 2 tbsp. Parsley, finely chopped
• 2 tbsp. Parmesan Cheese, grated
• ½ cup Breadcrumbs
• 1 tbsp. Melted Butter
• Salt
  
  

Instructions

1. To make the stuffing combine the Cream Cheese, Garlic, Green Scallion, Parsley, Lemon Juice, and ½ tsp. of Salt in a bowl. Mix well to combine
2. Prepare the Portobello Mushrooms by peeling the skin and removing the Stork. Place topside down so that the underside is exposed then spoon on the stuffing. Try to add as much as you can so the stuffing fills up the entire inside of the Mushroom
3. Add the Breadcrumbs and Parmesan Cheese into a small bowl with the Melted Butter. Add a pinch of salt, mix well then coat the top of the Mushrooms with the Breadcrumbs
4. Roast in the oven set to 330 degrees for 25 – 30 minutes. Alternatively, you can cook these in an air fryer set to 250 degrees for 20 – 25 minutes. For either cooking method, check regularly to ensure the breadcrumbs aren’t burning. If so, turn down the heat
5. The mushrooms will be cooked once the juices have started to run and they turn a very dark brown / black color. Once cooked, remove from the heat and serve immediately
   
   

Depending on the size of the Mushrooms it may be wise to cut them in half before serving. If you are serving these where the expectation is your guests eat with their hands, it’s probably best to cut them into bite sized portions! Especially if you have large Mushrooms like the ones we used in our photos

This is a great appetizer for parties, or for a starter before your main course. You can check out some of our wonderful Dinner recipes here. Some recipes we would recommend to pair with this dish are:

• Cajun Chicken Mac and Cheese
• The Perfect Roast Chicken Dinner
• 10 Hour Slow Cooked Lamb Shoulder
• Smoked Trout Pie
  
  

Happy Cooking!