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I have been searching for the perfect stuffed mushroom recipe forever. This is a must try!


  • 12 whole fresh mushrooms
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper


  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  • Clean mushrooms with a damp paper towel.
  • Carefully break off stems.
  • Chop stems extremely fine, discarding tough end of stems.
  • Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet.
  • Fry until any moisture has disappeared, taking care not to burn garlic.
  • Set aside to cool.
  • When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick.
  • Using a little spoon, fill each mushroom cap with a generous amount of stuffing.
  • Arrange the mushroom caps on prepared cookie sheet.
  • Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
  • Tips:I used Paprika instead of Cheyenne because I didn't have any. I also added about 2 tablespoons on fresh shredded Parmesan.

Categories: Appetizer  Vegetable 
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