Description
Learn to make delicious cream cheese stuffed mushrooms with our simple recipe. Perfect for parties or as a tasty appetizer!
Ingredients
- Large Mushrooms (such as white or cremini): 24 caps
- Cream Cheese: 8 ounces, softened
- Parmesan Cheese: 1/4 cup, freshly grated
- Garlic: 2 cloves, minced
- Green Onions: 2 tablespoons, finely chopped
- Worcestershire Sauce: 1 teaspoon
- Salt and Pepper: To taste
- Fresh Herbs (optional, such as parsley or thyme): For garnish
Instructions
- Preheat Oven: Set your oven to 350°F (177°C) to ensure it’s hot when you’re ready to bake.
- Prepare the Filling: Mix the softened cream cheese with parmesan, minced garlic, green onions, and Worcestershire sauce. Season with salt and pepper to taste.
- Stuff the Mushrooms: Using a small spoon or a piping bag, fill each mushroom cap generously with the cream cheese mixture.
- Bake: Arrange the stuffed mushrooms on the baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the tops are slightly golden.
- Garnish and Serve: Sprinkle freshly chopped herbs over the cooked mushrooms for added flavor and visual appeal.
Notes
Recipe Pitfalls and Perfection Tips
To ensure your stuffed mushrooms are a hit, avoid these common mistakes:
- Overfilling the Caps: Too much filling can cause the mushrooms to become soggy and unstable.
- Undercooking: Mushrooms should be tender, but firm enough to hold their shape.
- Using Old Mushrooms: Always use fresh mushrooms for the best flavor and texture.
Advanced Cooking Tips
- Pre-Cook Mushroom Caps: Slightly pre-cooking the mushroom caps before stuffing can help prevent them from becoming too watery.
- Season Thoughtfully: Balance the saltiness from the parmesan with the other ingredients to avoid overpowering the delicate mushroom flavors.