Stuffed Mushrooms with Cream Cheese and Smoked Cheddar Recipe
Introduction
Stuffed mushrooms with cream cheese make a delightful appetizer that’s creamy, cheesy, and full of flavor. These bite-sized treats are perfect for parties or a cozy snack. Plus, they’re surprisingly easy to prepare and sure to impress your guests.
Ingredients
- 30 medium raw button mushrooms (about 1 1/2 pounds)
- 8 ounces cream cheese, softened
- 1 1/4 cups shredded smoked cheddar cheese
- 1/4 cup roasted red pepper, drained and diced
- 2 tablespoons grated onion
- 1 clove garlic, minced
- 1/3 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Step 1: Preheat the oven to 350 degrees F. Prepare a 9×13-inch baking dish. Carefully remove the stems from the mushrooms and discard or save them for another use. Use a damp paper towel to gently wipe the mushroom caps clean without rinsing them in water.
- Step 2: In a medium bowl, combine the softened cream cheese, shredded smoked cheddar, diced roasted red pepper, grated onion, and minced garlic. Season with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper, then mix thoroughly.
- Step 3: Spoon the cheese mixture into the cavity of each mushroom cap, filling them generously but not overflowing too much to keep them tidy.
- Step 4: Press the tops of the stuffed mushrooms into the grated Parmesan cheese to form a light crust. Arrange them cheese-side up in the baking dish, fitting them snugly as they will shrink while baking.
- Step 5: Bake for 30 to 35 minutes, or until the cheese tops are puffed and golden brown. Serve warm for the best flavor and texture.
Tips & Variations
- Use smoked paprika or a pinch of cayenne in the cheese filling for a smoky, spicy kick.
- Swap smoked cheddar for mozzarella or gouda for a different cheesy flavor.
- Try adding finely chopped spinach or cooked bacon bits to the filling for extra texture and flavor.
- Make sure not to soak the mushrooms in water, as they will become soggy; wiping clean is best.
Storage
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350-degree F oven for about 10 minutes or until warmed through to maintain their texture and flavor. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these stuffed mushrooms ahead of time?
Yes, you can prepare the mushrooms and filling in advance. Stuff them and keep them covered in the refrigerator for up to one day before baking.
Can I use a different type of mushroom?
Button mushrooms work best because of their size and shape, but cremini mushrooms can be a good substitute for a slightly earthier flavor.
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Stuffed Mushrooms with Cream Cheese and Smoked Cheddar Recipe
- Total Time: 45-50 minutes
- Yield: 30 stuffed mushrooms (serves approximately 6–8 as an appetizer) 1x
- Diet: Vegetarian
Description
Deliciously creamy and savory stuffed mushrooms filled with a rich blend of cream cheese, smoked cheddar, roasted red peppers, garlic, and onions, topped with a crispy Parmesan crust and baked to golden perfection. A perfect appetizer or party snack that’s easy to prepare and impressively flavorful.
Ingredients
Mushrooms
- 30 medium raw button mushrooms (about 1 1/2 pounds)
Filling
- 8 ounces cream cheese, softened
- 1 1/4 cups shredded smoked cheddar cheese
- 1/4 cup roasted red pepper, drained and diced
- 2 tablespoons grated onion
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Topping
- 1/3 cup grated Parmesan cheese
Instructions
- Preheat Oven and Prepare Mushrooms: Preheat your oven to 350 degrees F. Arrange a 9×13-inch baking dish ready for stuffing. Gently pop off the stems of the mushrooms and discard or save for another use. Use a damp paper towel to carefully clean the mushroom caps, avoiding rinsing them directly with water to prevent sogginess.
- Make the Cheese Filling: In a medium mixing bowl, combine the softened cream cheese, shredded smoked cheddar cheese, diced roasted red pepper, grated onion, and minced garlic. Season with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Mix until all ingredients are well incorporated.
- Stuff the Mushrooms: Using a spoon, fill the hollowed-out caps of each mushroom with the cheese mixture. It’s fine if the filling slightly overflows but avoid overpacking to maintain a tidy appearance.
- Add Parmesan Crust and Arrange: Lightly press each stuffed mushroom top into the grated Parmesan cheese to form a crust. Place the mushrooms cheese-side up in the prepared baking dish. They can be placed close together since they will shrink during baking.
- Bake to Perfection: Bake the stuffed mushrooms in the preheated oven for 30 to 35 minutes until the tops are puffed up and golden brown. Serve them warm for the best flavor and texture.
Notes
- Do not wash mushrooms directly under water to avoid sogginess; use a damp cloth or paper towel instead.
- You can save mushroom stems to use in soups, stocks, or finely chop them and add to the filling.
- For a spicier twist, add a pinch of crushed red pepper flakes to the filling.
- This recipe can be prepared ahead of time and baked just before serving.
- Leftovers can be refrigerated and reheated in a microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: stuffed mushrooms, cream cheese stuffed mushrooms, baked mushrooms, appetizer, party snack, vegetarian appetizer, smoked cheddar, roasted red pepper
