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Cream Cheese-Stuffed Mushrooms

4 | 2 Reviews
Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Rachel Reed, Gainesville, Georgia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

You’ll love the freshness from the parsley and thyme in these little cream cheese-stuffed mushrooms. Our family loves them! —Rachel Reed, Gainesville, Georgia

TEST KITCHEN APPROVED

Cream Cheese-Stuffed Mushrooms

4 | 2 Reviews Add your review
Yield:16 stuffed mushrooms
Prep:20 min
Cook:10 min
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Ingredients

  • 16 large fresh mushrooms
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup grated Parmesan cheese, divided
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon Worcestershire sauce
  • Pinch ground nutmeg
  • 1/8 teaspoon pepper
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Directions

  1. Remove stems from mushrooms and set caps aside (discard stems or save for another use).
  2. In a small bowl, beat the cream cheese, 3/4 cup Parmesan cheese, herbs, Worcestershire sauce, nutmeg and pepper. Spoon into mushroom caps. Place on a foil-lined baking sheet. Sprinkle with remaining 1/4 cup Parmesan cheese.
  3. Bake at 425° for 8-10 minutes or until mushrooms are tender. If desired, sprinkle with additional parsley.

Nutrition Facts

Nutrition Facts: 1 stuffed mushroom equals 77 calories, 6 g fat (4 g saturated fat), 20 mg cholesterol, 123 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.
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