Stuffed Mushrooms

Here is a another great recipe that I owe all to my mother, Denise.  Her recipe for Stuffed Mushrooms is as easy and tasty as they come and is sure to be a crowd pleaser.  The creamy filling is the perfect compliement to sparkling cider, champagne, or any other beverages you may be enjoying with friends this coming holiday!




Stuffed Mushrooms

  • 16oz jumbo white mushrooms, brushed clean with stems removed and reserved in small bowl
  • 1 8oz block of cream cheese, softened
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/4 tsp cracked black pepper
  • 1/2 cup shredded parmesan cheese

Preheat oven to 400 degrees.  Lay mushroom tops with the top down (hole side up) on a baking sheet.  In food processor combine mushroom stems, cream cheese, garlic powder, salt and pepper.  Pulse until combined.  Spoon mixture into mushroom tops just until hole is filled.  If you have leftover filling divide it among the mushroom and top the mushrooms with shredded parmesan.  Bake in 400 degree oven for 25 minutes minutes or until cheese is golden brown and mushrooms look bubbly.  Serve warm.

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