For the Stuffed Mushrooms:

How to make Stuffed Mushrooms:

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  Begin by carefully removing the stems from your mushrooms. Reserve these stems for the filling! Arrange the empty mushroom caps in a lightly greased baking dish. Using a box grater, finely grate the mushroom stems. In a skillet, sauté the grated stems with the oil and crushed garlic over medium heat until the stems are tender and have released their moisture.
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  Once the stems are tender, add the cream cheese, black pepper, ground cayenne pepper, and onion powder to the skillet. Continue to sauté and stir until the cream cheese has completely melted and everything is well combined into a smooth, fragrant mixture. Remove from heat, then stir in the grated parmesan cheese. This forms your irresistible filling. Carefully spoon this mixture into each mushroom cap, mounding it slightly.
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  Bake the stuffed mushroom caps, uncovered, in a preheated oven at 400°F (200°C) for approximately 40 minutes. The mushrooms are perfectly cooked when they have visibly darkened, released their flavorful juices, and shrunk in size. Serve these delightful appetizers warm, directly from the oven, and watch them disappear!

Nutrition per serving

Absolutely! While this recipe is designed to be a delicious vegetarian option, the creamy cheese base is incredibly versatile and welcomes additions. You can easily mix in crumbled cooked ground beef, sausage, crispy bacon bits, or even crab meat into the filling mixture before you stuff the mushroom caps. This is a fantastic way to customize the dish to your preference or to cater to different tastes, making it a truly adaptable appetizer.

While we can’t literally guarantee your mouth will water (though it’s highly likely!), we can confidently say this recipe is super DELICIOUS! It’s a proven crowd-pleaser; I’ve had numerous requests for the recipe after people tried them, and they consistently disappear incredibly fast at gatherings. While similar to other popular recipes, our proportions are carefully balanced. For instance, some recipes might call for a full package of cream cheese for only a dozen mushrooms, leading to too much filling. Our recipe ensures the perfect amount of creamy, savory goodness for approximately 30-35 white button mushrooms, resulting in a rich, satisfying bite every time.

The stuffed mushrooms are done baking when they undergo a few key transformations. Look for them to drastically shrink in size, indicating they’ve released much of their moisture and concentrated their flavors. They will also turn a darker, richer color and develop a slightly wrinkly texture. You’ll likely see some juices released into the baking dish, which is a good sign. For a single batch, this typically takes about 40-45 minutes at 400°F. If you’re baking a double batch, expect the cooking time to extend to around an hour to an hour and a half. Always bake them uncovered to allow for proper browning and moisture evaporation.

Absolutely, and it’s highly recommended, especially for parties or potlucks! Stuffed mushrooms have a tendency to vanish quickly, so a big batch is always a good idea. You can prepare and stuff the mushroom caps up to two days in advance. Once stuffed, simply arrange them in your baking dish, cover tightly with plastic wrap, and refrigerate. When you’re ready to serve, pop them into the oven, uncovered, and bake as directed. This convenient make-ahead option means less stress on the day of your event and more time to enjoy your guests.

Yes, portobello mushrooms are an excellent choice for a heartier stuffed mushroom experience! However, you’ll need to adjust the amount of filling. This recipe’s filling is designed for approximately 30-35 white button mushrooms. For large portobellos, which are significantly bigger, you’ll likely need more filling per mushroom. If you’re using just a few large portobellos for a small crowd, the existing filling might suffice for 4-6 caps. For an abundance of portobellos, or if you prefer a very generously stuffed cap, you may need to double or even triple the filling recipe to accommodate their size. Calculate based on how many portobellos you plan to use and their individual size.

Leftover stuffed mushrooms, if any, can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, arrange them on a baking sheet and warm in an oven preheated to 300°F (150°C) for about 10-15 minutes, or until heated through. You can also use an air fryer at 350°F (175°C) for 5-7 minutes for a crispier result. Microwaving is an option for quick reheating, but it may result in a softer texture.

These versatile stuffed mushrooms can be served in many ways! They make a fantastic appetizer on their own, presented beautifully on a platter for any party or holiday gathering. As a side dish, they complement roasted chicken, beef, or pork perfectly. For a lighter meal, pair them with a fresh green salad. They’re also an excellent addition to a buffet spread or a potluck, always receiving rave reviews. Consider them for game day snacks, brunch additions, or even a sophisticated starter for a dinner party.