Savory Stuffed Mushrooms Recipe

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Savory stuffed mushrooms

Brittany Bartells


These are a hit appetizer everytime I make them. I get many compliments and I even make the vegetarians like me happy!

★★★★★ 2 votes
15 (2 per person)
30 Min
30 Min


baby bella mushrooms
2 pkg
cream cheese
3 clove
garlic, minced
1 1/2 c
dry stove top mix- savory herb flavor
1/2 c
grated parmesan cheese
1 Tbsp
fresh dill
2 Tbsp
fresh parsley
3/4 c
diced mushroom stems
1 pinch
salt and pepper


1Wash mushrooms, de-stemming them and setting the stems aside. Line mushroom caps on baking sheet
2In a large bowl, combine softened cream cheese, garlic, dill, finely chopped parsley, mushroom stems, 1 cup of stove top mix, parmesan, and salt and pepper. Mix well.
3Spoon desired amount of cream cheese mixture into mushroom caps (this recipe bountifully fills 30 mushrooms)
4Sprinkle a little of the remaining stove top mix on each mushroom and drizzle olive oil on each of them. Bake at 350 degrees. Keep an eye on them, I bake them for 30 minutes until the mushrooms are pretty dark and mixture is melted.

About this Recipe

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian