Stuffed Mushrooms

Stuffed MushroomsStuffed mushrooms are always a great treat. We recently had an “appetizer dinner” with friends and I made these mushrooms – they disappeared quickly and everyone raved about them. I usually make them with sausage but decided to try vegetarian this time and I am glad I did. I loved the flavors of garlic, red pepper & cream cheese together. These mushrooms were really delicious and I look forward to making them again.

  • 15 large button mushrooms, wiped clean
  • 1/4 red bell pepper, diced
  • 1/4 sweet yellow onion, diced
  • 2 cloves of garlic, minced
  • 3-4 tbsp parmesan cheese, shredded (divided)
  • 1 tbsp mozzarella cheese, shredded
  • 2 tbsp fresh basil, chopped
  • 1/2 block of low fat cream cheese
  • Salt and pepper to taste
  • 2 tbsp Italian style bread crumbs

Preheat oven to 375 degrees and spray a tin foil lined baking sheet with cooking spray.

Wipe the mushrooms clean with a damp towel then carefully remove stems. Add the mushroom stems, bell pepper, onion and garlic to a food processor and mix until chopped finely. Combine mushroom mixture in a large bowl with 2 tablespoons of parmesan, mozzarella, basil, cream cheese, salt and pepper. Taste and re-season if needed. Scoop filling into mushroom caps. Sprinkle bread crumbs and remaining parmesan on top of each mushroom and place on baking sheet.

Bake uncovered in the oven for 15-20 minutes.

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8 Responses to “Stuffed Mushrooms”

  1. 1

    ellesnewenglandkitchen — May 21, 2008 @ 12:29 am

    oooh, red pepper is a great addition! I’ll have to remember that one!

  2. 2

    Kevin — May 21, 2008 @ 1:29 am

    Those stuffed mushrooms sound really good. I like the three kinds of cheese in them! 🙂

  3. 3

    Dhanggit — May 21, 2008 @ 6:43 am

    stuffed mushrooms, they are my favorite!! with parmesan, mozzarella and fresh basil….hmmmm you just made my day 🙂

  4. 4

    Jan — May 21, 2008 @ 11:35 pm

    They look delectable. I’m glad you decided to pass on the sausage, these sound so much nicer.

  5. 5

    Nina's Kitchen (Nina Timm) — May 22, 2008 @ 7:01 am

    This on its own or next to a perfectly roasted LOL – yummmee!

  6. 6

    Sophie — May 23, 2008 @ 7:11 pm

    I’m Sophie, Key Ingredient’s Chief Blogger. We would like to feature this recipe on our blog. Please email if interested. Thanks 🙂


  7. 7

    Carolyn Cicero — November 11, 2012 @ 12:18 pm

    Being from Louisiana, we love our seafood. I make these with lump crab and/or shrimp mixed into the stuffing. Bon Apetit,

  8. 8

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