Cream Cheese Stuffed Mushrooms (Gluten Free)
Easy and quick cream cheese stuffed mushrooms are an incredibly tasty appetizer recipe for any occasion. Made with just a few ingredients, these mushrooms are oven baked to perfection and are soy-free, vegetarian, and gluten free. Only 5 ingredients!
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INGREDIENTS
- 15 white button mushrooms , or cremini mushrooms
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 2 garlic cloves minced
- 4 oz cream cheese
- 2 tablespoon green onion, + extra for garnish
- ⅓ cup Parmesan cheese, freshly grated
- ½ cup Mozzarella cheese, shredded
INSTRUCTIONS
- Preheat oven to 400 F. Prepares a baking dish or baking pan lined with parchment paper or aluminum foil.
- Clean the mushrooms. With a clean damp cloth or kitchen towel, clean each mushroom to remove any dirt. Carefully remove the stems and scrape out the inside of the mushroom cap. The best way is to use slightly bigger mushrooms as these won’t break so easily.
- Chop the stems into small pieces and set everything aside.
- In a large nonstick skillet, warm olive oil over medium heat. Saute diced mushroom stems until most or all the water is evaporated. Toward the end of cooking add garlic to the mix. Cook for another 30 seconds to a minute. It should take about 4 minutes in total for this step. Set aside on a plate to cool.
- In a large mixing bowl, combine a fork parmesan, and cream cheese. Black pepper, salt, green onion, and cooled mushroom stems with garlic.
- Assemble the mushrooms. Spoon the filling into each prepared mushroom focusing on the center creating a small dome of filling on top. Don’t overload these as you may end up with a big mess.
- Transfer the mushrooms to a baking sheet and sprinkle with grated mozzarella cheese on top.
- Bake in the middle oven rack for 15-17 minutes until golden brown. How long to cook will depend on the mushroom sized. But generally, mushrooms will be ready once they are easily pierced with a fork and tender. Serve with green onions!
VIDEO
NOTES
- How to clean mushrooms? I’d recommend rinsing all the wild mushrooms under running water and then drying them properly. For cultivated mushrooms, use a damp paper towel or kitchen towel to wipe off the dirt from each mushroom, one by one. Any brown spots should be carefully removed with a knife.
- Mushrooms are like sponges, they absorb lots of water and for this reason, it is not recommended to keep them in water or washing at all. It is always better to clean them with a damp towel instead.
- Storing Instructions. These stuffed mushrooms will be best right out of the oven. Make as many as you’d consume or any leftovers can be stored in an airtight container in the fridge for 3-4 days. To reheat, place the mushrooms in a preheated oven at about 400 F until warmed through. Add more chees on top to have a more ‘’fresh look’’. Or microwave them.
- Freezing Instructions. To freeze unbaked mushrooms follow all the steps in the recipe but don’t bake and transfer them to large or multiple airtight containers. When ready to bake, let them thaw on the kitchen counter for 10-15 minutes and bake as instructed. Or you can also bake these from frozen by adding additional 5-8 minutes in the oven.
- How do you make stuffed mushrooms not soggy? Naturally, mushrooms will release some liquid while cooking. To make them less soggy, do not rinse or wash them with water. Simply rub them with paper towels or a cloth to wipe off the dirt and if any browned spots, just scrape them off or remove them with a knife.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 76kcalCarbohydrates: 6gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 114mgPotassium: 72mgFiber: 0.2gSugar: 5gVitamin A: 26IUVitamin C: 1mgCalcium: 34mgIron: 0.1mg
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