Garlic Cream Cheese Stuffed Mushrooms
Button mushrooms filled with a savory mixture of garlic, cream cheese, and breadcrumbs, baked to golden perfection.
Ingredients
- 24 button mushrooms
- 4 ounces cream cheese softened
- 2 cloves garlic minced
- 1/4 cup breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped parsley
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Clean the mushrooms and remove the stems. Finely chop the stems and set aside.
- In a bowl, combine cream cheese, minced garlic, chopped mushroom stems, breadcrumbs, Parmesan cheese, parsley, salt, and pepper. Mix well.
- Fill each mushroom cap with the cream cheese mixture.
- Drizzle olive oil over the stuffed mushrooms. Bake for 25 minutes or until golden brown.
- Let cool for 5 minutes before serving
Notes
- You can prep these a day in advance and bake right before serving.
- Want extra crispiness? Broil for 1–2 minutes at the end.
- Add a pinch of nutmeg for a warm, savory undertone.
- Don’t toss the mushroom stems—they’re packed with flavor!
- Great for keto if you skip the breadcrumbs or sub almond meal.
Nutritional Information (per serving)
- Calories: 80
- Fat: 6g
- Carbohydrates: 3g
- Protein: 2g
- Fiber: 0.5g
- Sugar: 1g