Name: Cheesy Stuffed Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 mushrooms; 1 clove garlic; 1 onion; 4 oz cream cheese; 1/2 cup mozzarella cheese; 1/4 cup parmesan cheese; 1/2 tbs salt; 1/8 tbs black pepper; 2 tbsp olive oil

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Stuffed mushrooms are a miniature mushroom appetizer that will make your table elegant and will delight guests with its juicy and flavorful taste. And if you experiment a little with the fillings, then you can create a real mouth-watering taste.

Today, I decided to prepare one of the best mushroom recipes, the stuffed ones that have almost the same filling as of julienne. I have made stuffed mushrooms many times and everyone simply loves them. This recipe is not time-consuming at all and you will be surprised how easy this dish can be cooked, and how tasty they are.

The creamy filling with the taste of garlic perfectly combine with the soft-baked mushrooms will be out of this world. So simple to make of cheap ingredients, but the result is toothsome.

Stuffed Mushrooms are a delicious low-carb appetizer that is perfect for the Keto diet, as well. This recipe is also welcomed as a snack on every party as it is vegetarian and gluten-free.

I adore mushrooms in anyways. I can eat them every day in different dishes, but when I want them more elegant and special, I try to make this recipe look ultimate and deliciously fancy.

The ingredients for stuffed mushrooms?

Stuffed mushrooms are a delicious dish that is very easy to cook and includes essential ingredients. So, you will need:

Mushrooms
Onion
Butter
Cream cheese
Mozarella
Olive oil
Salt and pepper
Garlic optional.

What kind of mushrooms to use?

The best mushroom suitable for stuffed mushrooms recipe is those with uniform and perfect size cap (big enough to hold the filling). So, White mushrooms, Cremini mushrooms or Portobello mushrooms with their naturally cupped shape will be ideal for this flavorful dish. Usually, this kind of mushroom can be found year-round in all the local markets. I advise you to grab medium size because mushrooms use to reduce in size quite a bit, so too small is not good for stuffing.

How to make the best Stuffed Mushrooms?

This stuffed mushrooms recipe is incredibly good! It does not need much effort and can be easily prepared. You will get crunchy on the outside and creamy on the inside with a soft and delicious flavor.

I always start by cleaning the mushrooms. Do not wash mushrooms, as they have properties to absorb water, so, instead of baking, you will boil them. With a barely damp paper towel clean gently the mushrooms.

With a tablespoon or small knife remove stems from mushrooms. Make it carefully not to break the mushroom caps. For today’s dinner, I took just 8 white mushrooms, with a diameter of 1 1/2″ – 2” each. Arrange caps in a single layer in a casserole (suitable for oven) lined with parchment paper and drizzled with some drops of olive oil.

Heat the skillet over medium heat and drizzle with 2 tbsp of olive oil. Add one minced clove of garlic – it is optional. In the meantime, chop one medium onion in small size pieces and add to the garlic. Chop mushroom stems finely. Add them to the stewed vegetables (onion should be soft and get almost golden color). Sprinkle some salt and pepper. Leave them to fry for about 5 minutes.

Stir-fried mushrooms and onions in a bowl. Add to this mixture 4 oz (100 gr) of cream cheese and ½ cup of finely grated mozzarella cheese. Mix and mash with a fork all ingredients until everything incorporates well. With a tablespoon fill each mushroom generously.

Preheat the oven to 375°F (175°C). Bake stuffed mushroom for 17 – 20 minutes (until the cheese filling melts). I am a big lover of all kinds of cheese, so sometimes I sprinkle some parmesan on top before baking. It will give a golden brown perfection look and an extra crunchy taste.

It is preferable to serve hot stuffed mushrooms as hot they are more juicy, flavorful and the melted cheese seduces with its creamy taste.

How long to store the Stuffed Mushrooms?

To be honest, serving this dish I never have any leftovers. In any way, being cooked they can be stored in the refrigerator for about 48 hours. The process is pretty simple put the remaining mushrooms in a hermetic casserole or just cover well with a piece of cling film and refrigerate them. These stuffed mushrooms can be easily reheated in a microwave.

Raw stuffed mushrooms can also be stored in the refrigerator for about 24 hours. Being sincere, I do not recommend doing this. First, if you are using white mushrooms, they can darken in color and will lose their good aspects. Also, because the filling is wet, mushrooms can go bad.

Take into consideration they are not time-consuming, it is best to serve them at the moment you are preparing this yummy stuffed mushrooms.

Recipe Tips:

Use well-shaped cap mushrooms, so you will get a good aspect for your appetizers.
The filling can be diversified, it is up to what to use, from meat (bacon or sausages) to fresh vegetables(for example bell pepper, spinach, asparagus).
The mozzarella cheese can be substituted with other cheeses you might like, like Gouda, Cedar or any kind of blue cheese.
For a more crunchy taste, before baking, mushrooms can be seasoned with breadcrumbs.
This Stuffed Mushrooms can be served with some topped fresh herbs.

This healthy and delicious stuffed mushroom appetizer takes just minutes to be done. Once mushrooms are baked, they are soft with a juicy and creamy filling, yet with a crunchy topping. What more do you need on a cozy evening?