My quick and easy cream cheese stuffed mushrooms are the perfect bite-sized appetizers for any dinner, celebration, party, or get-together. These incredible hors d'oeuvres are stuffed with cream cheese and Parmesan filling seasoned to perfection - you can't eat just one!
Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
Clean the 8 oz white mushrooms and pop the mushroom stem out carefully.
8 oz white mushrooms
In a medium mixing bowl break up the softened cream cheese and stir until smooth. Combine the filling ingredients (8 oz cream cheese, ⅓ cup Parmesan cheese, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon salt and ¼ teaspoon ground black pepper) and mix again until smooth.
8 oz cream cheese, ⅓ cup Parmesan cheese, ¼ teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
Portion the cream cheese mixture into each mushroom cap, filling them generously. Place the mushrooms onto your prepared baking sheet then sprinkle with optional Cajun seasoning(plus reserved Parmesan cheese).
Cajun seasoning
Bake at 400°F (205°C) for 20 minutes. Broil for a few minutes to brown the cream cheese stuffing, if needed. Serve immediately, garnished with fresh chopped parsley.
parsley
Notes
It is best to clean your mushrooms by wiping them with a slightly damp towel as we want them dry, rather than soggy once baked.
If desired, you can chop the trimmed mushroom stems finely and saute (plus optional finely minced onion and/or garlic) for about 5 minutes, cool, and combine with the cream cheese stuffing.
Reserve 1-2 tablespoons of the shredded or freshly grated Parmesan cheese to sprinkle over the stuffed mushrooms before baking.