Hy Vee Cheese Stuffed Mushrooms My Copycat
Recreate the irresistible magic of your favorite Hy-Vee appetizer with this easy Cheese Stuffed Mushrooms Copycat recipe! These tender button mushroom caps are filled to the brim with a creamy mixture of softened cream cheese, melty mozzarella, nutty Parmesan, and a savory kick of minced garlic. Topped with golden, buttery panko breadcrumbs and fresh parsley, these baked stuffed mushrooms deliver restaurant-quality flavor right from your own oven. Perfect as an appetizer or side dish, this recipe is quick to prepare—ready in just 40 minutes—and sure to impress at any gathering. Whether you're hosting a party or enjoying a cozy night in, these cheesy stuffed mushrooms are guaranteed to disappear fast!
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Recipe Information
Ingredients
- 16 pieces Button mushrooms
- 4 ounces Cream cheese, softened
- 1 cup Shredded mozzarella cheese
- 0.25 cup Shredded Parmesan cheese
- 2 cloves Garlic, minced
- 2 stalks Green onions, finely chopped
- 0.25 cup Panko breadcrumbs
- 2 tablespoons Unsalted butter, melted
- 1 tablespoon Fresh parsley, chopped
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Clean the button mushrooms by gently wiping them with a damp paper towel. Remove the stems carefully and set the mushroom caps aside. Finely chop the stems.
In a medium-sized mixing bowl, combine the chopped mushroom stems, cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, green onions, salt, and pepper. Mix thoroughly until well combined.
Lightly brush the outside of the mushroom caps with olive oil and place them on the prepared baking sheet, cavity side up.
Using a spoon or piping bag, fill each mushroom cap with the cheese mixture, packing it gently but ensuring it heaps slightly over the top.
In a small bowl, combine the panko breadcrumbs, melted butter, and chopped parsley. Sprinkle this topping evenly over the stuffed mushrooms.
Bake the stuffed mushrooms in the preheated oven for 18-20 minutes, or until the tops are golden brown and the mushrooms are tender.
Remove the mushrooms from the oven and let them cool for about 5 minutes before serving.
Garnish with additional parsley if desired and serve warm as an appetizer or side dish.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 2431 mg | 106% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 11.5 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 983 mg | 76% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1186 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
