Sunday, February 17, 2013

Cheese Stuffed Mushrooms

This is a delicious stuffed mushroom recipe that I made for Rebekah as part of our Valentine's Day dinner. They are amazing! The prep time is about 25 minutes, then they cook for about 20 minutes.


  • 12 Whole Fresh Mushrooms
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Minced Garlic
  • 1 (8 Ounce) Package of Cream Cheese
  • 1/4 Cup Grated Parmesan Cheese, Softened
  • 1/4 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Onion Powder
  • 1/4 Teaspoon Ground Cayenne Pepper

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
  2. Heat oil in a medium skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic.
  3. While garlic and mushroom mixture is cooking, in a medium bowl mix cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Once garlic mixture is ready, stir it into bowl with the other ingredients. Mixture should be very thick. 
  4. Lightly coat the mushroom caps with olive oil. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
  5. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Takes about 45 minutes in all. I got the recipe from but I changed a few things to make it extra delicious.

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