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These Dangerously Addictive Stuffed Mushrooms Are Making People Forget the Main Course Exists!

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Top-down view of freshly baked stuffed mushrooms beautifully arranged on a white ceramic plate. The mushrooms are golden brown, bubbling with a creamy cheese filling made from cream cheese, garlic, and Parmesan. The mushrooms sit over a white marble countertop with a minimal, clean background, emphasizing their rich, comforting texture and flavor.

Appetizers, American

There’s something quietly magical about a tray of stuffed mushrooms coming out of the oven. That rich, earthy aroma hits the air, the cheese starts to bubble, and you know this isn’t just another snack; it’s the snack.

I started making these little guys one rainy evening, trying to impress my mushroom-skeptical cousin. Turns out, all it took was a creamy, garlicky filling and a dash of cayenne to win him over.

The beauty of this stuffed mushroom recipe lies in its simplicity: fresh mushrooms filled with a luscious mix of cream cheese, Parmesan, garlic, and spices. Every bite delivers a contrast of juicy mushroom, velvety filling, and a slight kick from cayenne.

And best of all? They’re naturally low-carb, making them perfect for those of us trying to balance flavor with wellness. In fact, mushrooms are one of the best low-calorie foods out there—only 15 calories per cup, yet full of antioxidants and fiber.

They’re also insanely versatile on the table. I love pairing these with a fresh Caprese Salad or the crisp, creamy zing of Popeyes Coleslaw. These mushrooms disappear fast. You might want to double the batch.

Why Is This My Go-To Recipe?

Top-down view of freshly baked stuffed mushrooms beautifully arranged on a white ceramic plate. The mushrooms are golden brown, bubbling with a creamy cheese filling made from cream cheese, garlic, and Parmesan. The mushrooms sit over a white marble countertop with a minimal, clean background, emphasizing their rich, comforting texture and flavor.

  • A Crowd Favorite That Never Fails: The first time I served these at a family get-together, they disappeared in ten minutes. That was my sign to always make a double batch. Instant hit!
  • Elegant, Yet Effortless: They look impressive, taste incredible, but they take barely any time to prep. Perfect for when I want to bring a little “wow” without spending hours in the kitchen.
  • Easy to Personalize: Lately, I’ve been experimenting with the filling—sometimes I’ll mix in smoked paprika for a deeper flavor or finish with lemon zest for a fresh kick. It’s super adaptable.
  • Low-Carb, Full Flavor: These keep my cravings in check without piling on carbs. I love that I don’t have to sacrifice taste for health—win-win!
  • Make-Ahead Magic: I often prep them in advance and just bake them when guests arrive. They come out hot, cheesy, and perfect—every single time.
Top-down view of freshly baked stuffed mushrooms beautifully arranged on a white ceramic plate. The mushrooms are golden brown, bubbling with a creamy cheese filling made from cream cheese, garlic, and Parmesan. The mushrooms sit over a white marble countertop with a minimal, clean background, emphasizing their rich, comforting texture and flavor.

Stuffed Mushrooms Recipe

These stuffed mushrooms are rich, creamy, and full of savory flavor, making them the perfect bite-sized party snack or low-carb treat. Quick to make, easy to love, and always a hit!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Appetizer, Snack
Cuisine: American
Calories: 90
Ingredients Equipment Method

Ingredients
  

  • 12 whole fresh mushrooms
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 8 ounce package cream cheese, softened
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground cayenne pepper

Equipment

  • Mixing bowl
  • Spoon or small scoop
  • Frying pan
  • Baking tray
  • Oven
  • Measuring spoons

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Clean the mushrooms and gently remove the stems. Set the caps aside.
    Top-down image showing the process of preparing mushrooms by slicing and separating stems from caps. A white cutting board holds fresh mushrooms while a knife gently removes the stems. The mushroom caps are clean and ready to be stuffed. This image highlights the essential first step of prepping mushrooms before cooking.
  3. Finely chop the stems and sauté them with oil and garlic for 2–3 minutes.
    Top-down view of finely chopped mushroom stems being sautéed with minced garlic in hot vegetable oil inside a black skillet over a white marble countertop. The garlic is golden and aromatic, blending with the mushrooms for a rich base. This step brings out deep flavors for the creamy stuffing.
  4. In a bowl, mix the sautéed stems with softened cream cheese, Parmesan, black pepper, onion powder, and cayenne.
    Top-down image of a clear glass bowl containing sautéed mushroom stems mixed with softened cream cheese, grated Parmesan cheese, black pepper, onion powder, and cayenne. A spoon is blending the ingredients into a smooth filling. This creamy, spicy mixture is used to stuff the mushroom caps before baking.
  5. Fill each mushroom cap with the creamy mixture using a spoon or scoop.
    Top-down view of mushroom caps being filled with the prepared cheese and mushroom mixture using a spoon. The caps are arranged on a white plate over a white marble countertop. Each cap is carefully packed with a generous scoop of filling, creating a savory appetizer full of rich texture and flavor.
  6. Arrange the stuffed mushrooms on a baking tray.
    Top-down image of golden brown stuffed mushrooms freshly baked and arranged on a silver baking tray. The creamy filling is bubbling and slightly crisped on top. The tray rests on a clean white marble surface, capturing the final step before serving this warm and savory mushroom-based dish to guests.
  7. Bake for 18–20 minutes until golden and bubbly.
  8. Let them cool for a couple of minutes before serving hot!
    Top-down view of freshly baked stuffed mushrooms beautifully arranged on a white ceramic plate. The mushrooms are golden brown, bubbling with a creamy cheese filling made from cream cheese, garlic, and Parmesan. The mushrooms sit over a white marble countertop with a minimal, clean background, emphasizing their rich, comforting texture and flavor.

Nutrition Info:

NutritionValue
Calories90kcal
Carbohydrates2g
Protein 2g
Fat8g
Sugar1g
Sodium97mg

Smart Tips From My Kitchen To Yours!

  • Choose mushrooms that are all roughly the same size so they cook evenly and look great when served. Uniformity also helps the filling stay consistent.
  • Don’t overstuff—it’s tempting, I know! But overfilling can cause the mixture to bubble out and make a mess on the tray. A level scoop works best.
  • Let the filling chill for 10–15 minutes before stuffing if you have the time. It firms up a bit and makes scooping much neater.
  • Add a breadcrumb-Parmesan sprinkle on top if you like a slightly crispy golden crust. Just a pinch before baking makes all the difference in texture.
  • Use a piping bag (or ziplock with the corner cut) for filling the caps cleanly and quickly—especially handy if you’re making a big batch for a party.
  • Don’t wash mushrooms under running water—they’ll absorb moisture and get soggy when baked. Wipe them clean with a damp paper towel instead.
  • Line your tray with parchment paper to avoid any baked-on cheese cleanup drama. Trust me, it saves a lot of scrubbing.

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