Cream Cheese Stuffed Mushrooms
These Cream Cheese Stuffed Mushrooms are button mushrooms filled with cream cheese and a simple season mixture. They're a simple and delicious appetizer that won't last long once they're set out!
Author: Lynne
  • 8 oz. button mushrooms with stems
  • 1 clove garlic minced
  • 2 oz. cream cheese softened
  • 1 1/2 teaspoons fresh sage chopped
  • 1 1/2 teaspoons fresh thyme chopped
  • 4 teaspoons freshly shredded Parmesan cheese divided
  • 1/2 teaspoon Old Bay seasoning
  • 1/2 teaspoon dried parsley
  • Paprika for sprinkling
  1. Preheat oven to 450 degrees F. Prepare a baking sheet by lining it with parchment.
  2. Clean mushrooms by wiping gently with a damp paper towel.
  3. Remove stems from mushrooms and set aside the caps.
  4. Cut a sliver of the end off of each stem and then finely chop.
  5. In a medium bowl, combine chopped mushroom stems, garlic, cream cheese, sage, thyme, Old Bay seasoning, 2 teaspoons of Parmesan cheese, and parsley.
  6. Thoroughly combine with a rubber spatula.
  7. Using a teaspoonful of mixture, stuff each mushroom cap. Place additional stuffing on top.
  8. Sprinkle each with the remaining Parmesan cheese and a small amount of paprika.
  9. Bake for 8-10 minutes.
  10. Drain on paper towels and place on serving platter.