No Fuss Stuffed Mushrooms

I love a good stuffed mushroom but they’ve always seemed so intimidating to make. Well not only are they easy to make, but you probably already have the majority of everything you need. If this recipe can also be adopted if you’re a vegetarian. I based my recipe off this one, but simplified it to make it even easier and quicker.

What You Need:

-15-20 large mushrooms with stems left in (washed and cleaned)  
*I bought a pack of smaller mushrooms and wish I had boughten the larger ones because I had a lot of stuffing left
-1 tbsp butter 
-1 tbsp garlic powder 
-1 tsp onion powder 
-4 oz cream cheese
-1 egg
-1/4 cup Italian Bread Crumbs
-1/4 cup parmesan cheese

What To Do:

Preheat oven to 350F. 
1. Once your mushrooms are washed and clean, remove the stems and finely chop. 
2. In a skillet melt butter then add the chopped stems, garlic powder, and onion powder. 
3. While the mushrooms are sautéing, in a bowl combine softened cream cheese, egg, bread crumbs, and parmesan cheese. 
4. Once mushrooms are tender, remove them from the skillet and add to the cheese mixture. Mix well. 
5. Using a small spoon, fill each mushroom with the mixture leaving some sticking out of the top.
Bake for 25-30 minutes or until the topping is hot and golden brown. 
If for some weird reason you don’t eat all of these and have left overs, I recommend warming them up in the oven on low vs. in the microwave since they can get rubbery easily.
Linking up with SusanKate, & Alesha


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