Cream cheese stuffed mushrooms
Baked mushrooms with cream cheese and Parmesan.
Active time20 min
Cooking25 min
Total45 minResting : 5 min
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Ingredients
- 1 sprig of fresh parsley
- 454 g fresh button mushrooms
- 1 pinch of ground cayenne pepper
- 227 g plain cream cheese
- 5 tbsp grated Parmesan
- ½ tsp garlic powder
- ¼ tsp ground black pepper
- ½ tsp salt
Preparation
Heat the oven to 190 °C. Wipe the mushrooms and remove the stems. Reserve the stems for another use. Place the caps on a lined baking tray.
454 g fresh button mushrooms- knife
- chopping board
- oven
- baking tray
- baking parchment
Soften the cream cheese. Mix in 4 tbsp of Parmesan, garlic, salt, black pepper and cayenne. Fill the caps, then sprinkle with the remaining 1 tbsp of Parmesan.
1 pinch of ground cayenne pepper227 g plain cream cheese5 tbsp grated Parmesan½ tsp garlic powder¼ tsp ground black pepper½ tsp salt- mixing bowl
- spatula
- spoon
Bake for about 25 minutes, until the mushrooms are tender and the tops golden. Watch closely if a brief finish under the grill is needed. Cool for 5 minutes and sprinkle with washed, chopped parsley.
1 sprig of fresh parsley- oven
- baking tray
- knife
- chopping board
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration