Ingredients
Scale
- 20 large cremini or white mushrooms
- 8 oz (225 g) softened cream cheese
- 1/2 cup (50 g) grated Parmesan
- 1/4 cup (25 g) panko or gluten-free crumbs
- 2 minced garlic cloves
- 2 tbsp chopped parsley
- 1/4 tsp onion powder
- Salt and pepper to taste
- Optional: 3–4 slices cooked and crumbled bacon
Instructions
- Clean the mushrooms and remove the stems.
- Pat the caps dry with paper towels.
- Mix the cream cheese, Parmesan, panko, garlic, parsley, onion powder, salt, and pepper (and bacon if using) in a bowl.
- Spoon or pipe the filling into the mushroom caps.
- Arrange the mushrooms on a parchment-lined baking sheet.
- Bake at 375°F (190°C) for 18–22 minutes until the tops are lightly browned and the mushrooms are tender.
Notes
For best results, pre-roast mushroom caps upside-down for 5 minutes to reduce moisture before filling. Store in an airtight container for up to 3 days or freeze unbaked for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 3 stuffed mushrooms
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg