Stuffed Mushrooms With Cream Cheese

These Stuffed Mushrooms with Cream Cheese are the best low-carb, vegetarian party food for the holiday season. They are delicious baked mushrooms filled with garlic and herb cream cheese and topped with grilled cheese.

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It’s almost Christmas, and everybody is looking for vegetarian appetizers. I love mushrooms because it’s not only a great low-carb vegetable but also a good source of proteins, so they keep you full quickly.

Plus, when you fill these mushrooms with extra proteins from Parmesan, cream cheese, and mozzarella, they turn into tasty cheesy bites. I challenge all mushroom haters to try this because you won’t believe how good this is. Let me share how to make these easy healthy appetizers for Christmas.

Ingredients and Substitutions

This is a very simple recipe gathering only a few simple ingredients.

• Button Mushrooms – Medium-sized mushrooms are the best. If they are too large, it makes too large bites. If they are too small, they are difficult to fill. Feel free to use white button mushrooms or brown button mushrooms.
• Olive Oil – I prefer extra-virgin olive oil or avocado oil.
• Butter – You can also use plant-based butter, ghee, or coconut oil.
• Garlic Cloves – or garlic powder.
• Sunflower Seeds – or crushed peanuts.
• Lemon Juice – Fresh or bottled.
• Freshly Chopped Parsley – Or Italian parsley.
• Grated Parmesan – You can also use dairy-free parmesan.
• Shredded Mozzarella – Or any shredded cheese, included cheese alternatives.

How To Make Stuffed Mushrooms With Cream Cheese

1. First, clean the mushrooms with a damp towel or damp paper towel.
2. Rub the surface of the mushrooms and remove any dirt or dust. I don’t recommend washing the mushrooms under water, or they get soggy when baked.
3. Next, remove the stem and use a teaspoon to gently remove the inside of the mushroom. The best way to do so, without breaking the mushroom cap, is to hold the mushroom cap fully in the palm of your hand.
4. Then, use the other hand to gently rotate the teaspoon inside the feet and scrape out the flesh. Don’t go too far, or it will break the top. Then, place all the mushrooms stem-side-up on a large baking sheet covered with parchment paper.
5. Place all the vegetable flesh that you scrape out onto a chopping board.
6. Then use a sharp knife to chop the mushrooms finely. Warm olive oil and butter in a large non-stick pan.
7. Add sunflower seeds to the pan and cook for about 1 minute, stirring occasionally, until fragrant and toasted.
8. Now, stir in the chopped mushroom and cook for another 2 to 3 minutes until the vegetables have softened and reduced in size.
9. When the mixture starts to dry out, add the lemon juice. It will create a large sizzling in the pan, and that’s great. Stir, then remove the pan from the heat.
10. In a large mixing bowl, add the cream cheese, Parmesan cheese, crushed garlic, chopped parsley, and cooked mushrooms.
11. Stir with a spoon or fork to press the cream cheese into the warm vegetable mix and create a consistent stuffing paste.
12. Preheat the oven to 400 °F (200 °C).
13. Grab one mushroom in your hand and using a teaspoon scoop out the some cream cheese filling.
14. Add the filling into each mushroom cap until no more is left, and return the mushroom to the baking sheet stem side up.
15. Repeat until all mushrooms have been filled. Sprinkle mozzarella cheese on top of the mushrooms.
16. Bake on the center rack of the oven for about 15 minutes at 400 °F (200 °C). Switch to broil mode for the last 2 minutes to broil the cheese on top.
17. Remove from the oven. It’s normal if the mushrooms release water under their cap.
18. Place the stuffed mushrooms with cream cheese on a serving plate.

Serving Suggestions

Serve these mushrooms as an appetizer or holiday side dish with some delicious spices on top, like:

• Chili Flakes
• Drizzle of garlic infused olive oil
• Sea Salt flakes
• Chopped Fresh Parsley
• Ground Pepper

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months in a sealed box.

Allergy Swaps

Below are some ideas to swap ingredients to which you might be allergic.

• Sunflower Seeds – You can replace the seeds with chopped nuts or pumpkin seeds or skip them if you don’t like seeds. The recipe works without seeds. It only adds a lovely crunchy texture and boosts the healthy fat and protein.
• Dairy-Free – Feel free to use dairy-free butter or coconut oil and pick dairy-free cheese alternatives at the store to make vegan stuffed mushrooms.
• Lemon Juice – You can skip the lemon juice or use apple cider vinegar or red wine vinegar.

Frequently Asked Questions

Below are the answers to your most common questions about this recipe.

More Mushroom Recipes

Below are more mushroom recipes for you to try.

Keto Mushroom Sauce

Spinach Mushroom Omelette

Quiche Florentine

Keto Frittata

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Stuffed Mushrooms With Cream Cheese

0.9gNet Carbs

These Stuffed Mushrooms With Cream Cheese are delicious party appetizers or holiday finger food that all the family will enjoy

Author: Carine Claudepierre

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Yield: 20 mushrooms

Serving Size: 1 serve (1 mushroom)

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5 from 4 votes

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Ingredients

US Customary – Metric

• ▢ 1.5 lb. Button Mushrooms about 16 mushrooms
• ▢ 1 tablespoon Olive oil
• ▢ 1 tablespoon Butter
• ▢ 2 Garlic Cloves minced
• ▢ 4 oz Cream Cheese
• ▢ ⅓ cup Sunflower Seeds
• ▢ 1 tablespoon Lemon Juice
• ▢ 3 tablespoon Fresh Parsley
• ▢ ⅓ cup Freshly Grated Parmesan
• ▢ ½ cup Shredded Mozzarella

Instructions

• Preheat oven to 200°C (400°F) Line a baking sheet with slightly oiled parchment paper and set aside
• Use a piece of damp kitchen towel or damp paper towel to rub the mushroom and remove any dirt.
• Cut the mushroom stem with a sharp knife, then using a small spoon, scrape out the inside of the musrhoom cap, be careful as the mushroom break easily. Hold the cap fully in your hand palm and rotate gently the teaspoon to remove steam.
• Place each mushroom, stem-side up on the baking sheet
• Place the mushrooms steams on a chopping board
• Using a sharp knife, finely chop mushroom steams in tiny pieces. Set aside.
• In a non stick saucepan, warm olive oil and butter. Add sunflower seeds and cook 1 minute until fragrant
• Stir in finely chopped mushroom steam, garlic, salt and pepper. Stir and cook until the mushroom reduce in size and soften – about 3-4 minutes
• Transfer the cooked mixture into a large mixing bowl, add in cream cheese, freshly chopped parsley and freshly grated Parmesan cheese. Season with pepper and salt if needed.
• Use a fork to press the cream cheese onto the warm ingredients and stir until it form a consistent paste
• Use a spoon to fill each mushroom with the cream cheese filling
• Place each filled mushrooms back to the baking sheet, stem-side up
• Sprinkle mozzarella on top of each mushrooms and bake in the center rack of the oven until cheese is melted and grilled
• Bake for about 15 minutes – switching to broil mode for the last 2 minutes to broil cheese.
• Serve warm with extra freshly chopped parsley, chili flakes and sea salt flakes on top

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NutritionServing Size: 1 serve (1 mushroom)

Yield: 20 mushrooms

Nutrition

Serving: 1 serve (1 mushroom)Calories: 100.3 kcal (5%)Carbohydrates: 1.1 gFiber: 0.2 g (1%)Net Carbs: 0.9 gProtein: 8.6 g (17%)Fat: 6.8 g (10%)Saturated Fat: 2.7 g (17%)Polyunsaturated Fat: 1 gMonounsaturated Fat: 2.4 gTrans Fat: 0.03 gCholesterol: 42.9 mg (14%)Sodium: 97.4 mg (4%)Potassium: 114.4 mg (3%)Sugar: 0.3 gVitamin A: 185.5 IU (4%)Vitamin B12: 0.3 µg (5%)Vitamin C: 1.2 mg (1%)Vitamin D: 0.02 µgCalcium: 45.8 mg (5%)Iron: 0.5 mg (3%)Magnesium: 17.3 mg (4%)Zinc: 0.8 mg (5%)