Wow I Made Good Stuffed Mushrooms
Get ready to wow your taste buds with these irresistible stuffed mushrooms! Perfect as an appetizer or party snack, "Wow I Made Good Stuffed Mushrooms" features tender button mushroom caps filled with a creamy and flavorful blend of softened cream cheese, savory breadcrumbs, and the perfect touches of Parmesan, garlic, and fresh parsley. A hint of dried oregano and a dash of black pepper complete the filling, while a golden, oven-baked finish adds a beautiful crunch and aroma. With only 20 minutes of prep time and a short bake in the oven, this recipe delivers a gourmet bite with minimal effort. Serve these mouthwatering stuffed mushrooms warm, garnished with extra parsley for a pop of color and freshness!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 12 pieces Large button mushrooms
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 4 ounces Cream cheese, softened
- 0.25 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Dried oregano
- 0.25 teaspoons Salt
- 0.25 teaspoons Ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems and set the caps aside. Finely chop the stems.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced garlic. Sauté for 3–4 minutes until softened. Remove from heat and let cool slightly.
In a mixing bowl, combine the sautéed mushroom stems and garlic with the softened cream cheese, breadcrumbs, grated Parmesan cheese, chopped parsley, dried oregano, salt, and black pepper. Mix until well incorporated.
Brush the mushroom caps with the remaining tablespoon of olive oil and arrange them on the prepared baking sheet, cavity side up.
Spoon the cream cheese filling into each mushroom cap, packing it slightly. Be generous but ensure the filling is evenly divided among all the mushrooms.
Bake the mushrooms in the preheated oven for 20–25 minutes, or until the tops are golden and the mushrooms are tender.
Remove the mushrooms from the oven and let them cool for a few minutes before serving. Garnish with additional chopped parsley if desired and enjoy!
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 354 mg | 15% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 3.0 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 315 mg | 7% | |
*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.
