Just a few ingredients are needed to make these Simple Stuffed Mushrooms with a creamy herbed filling and lots of melted butter.
If you need a side dish or appetizer, you cannot go wrong with these easy roasted mushrooms. The cream cheese filling is so simple you may already have all the ingredients you need to make these right now!
I make these stuffed mushrooms anytime I make pasta dishes like Porcupine Meatballs and Zoodles or Zesty Cheesy Chicken and Spaghetti. They also go great with steaks instead of the traditional mushrooms and onions. Or keep it simple, and make these as an appetizer by serving with a sliced baguette and drizzle with the rich melted butter.
How to make mushrooms with cream cheese filling:
Preheat the oven to375 degrees.
In a small bowl add a package of softened cream cheese. Sprinkle on top the garlic powder, salt and pepper, and dried parsley.
Use a knife to stir everything together.
For the mushrooms, use a lightly wet paper towel to remove any debris from the mushrooms. *Do not use a soaking rag or wash the mushrooms directly with water, this will make them soggy.
Remove the stems so that there is a well in the center of the mushrooms.
Use the knife to scoop the cream cheese mixture out of the bowl and add to the center of each mushroom.
Add the mushrooms to a small cast iron pan or a baking dish that’s been lightly brushed with olive oil.
Once the mushrooms have all been stuffed, put into the oven for 15 minutes.
Turn off the heat and remove the cast iron pan from the oven.
Cut slices of butter and add to the pan around the mushrooms. Put back into the oven to let the butter melt for another 3-4 minutes. *Make sure to turn off the oven heat to make sure that the butter doesn’t burn. You just want the butter to melt.
Serve any way you wish either as an appetizer or side dish. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Simple Stuffed Mushrooms
Equipment
- cast iron pan
Ingredients
- 12 ounces whole white mushrooms cleaned and stems removed
- 8 ounces cream cheese softened
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried parsley
- 1 tsp olive oil
- 2 Tbs butter sliced to add to pan
Instructions
- Preheat the oven to 375 degrees.
- In a small bowl add a package of softened cream cheese. Sprinkle on top the garlic powder, salt and pepper, and dried parsley.
- Use a knife to stir everything together.
- For the mushrooms, use a lightly wet paper towel and remove any debris from the mushrooms.
- Remove the stems so that there is a well in the center of the mushrooms.
- Use the knife to scoop the cream cheese mixture out of the bowl and add to the center of each mushroom.
- Add the mushrooms to a small cast iron pan, or a baking dish, that’s been lightly brushed with olive oil.
- Once the mushrooms have all been stuffed, put into the oven for 15 minutes.
- Turn off the heat and remove the cast iron pan from the oven.
- Cut slices of butter and add to the pan around the mushrooms. Put back into the oven to let the butter melt for another 3-4 minutes.
- Serve any way you wish either as an appetizer or side dish. Enjoy!
Notes
- Do not use a soaking rag or wash the mushrooms directly with water, this will make them soggy.
- Make sure to turn off the oven heat to make sure that the butter doesn’t burn. You just want the butter to melt.
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