Stuffed Mushrooms are a beloved American appetizer that blends creamy, cheesy richness with earthy mushrooms for a satisfying bite-sized treat. Originating from mid-20th century home entertaining culture, this recipe embodies the comfort and elegance of vintage hors d’oeuvres. The smooth Philly cream cheese filling combined with nutty Parmesan creates a luscious contrast to the tender mushroom caps. A buttery coating and a topping of slivered almonds add a golden finish and delicate crunch, making it a crowd-pleasing favorite for dinner parties, potlucks, or cozy evenings at home.
Ingredients
- 16 oz whole mushrooms (white button or cremini)
- 8 oz Philadelphia cream cheese (softened)
- 4 tbsp milk (adjust for desired creaminess)
- ½ cup grated parmesan cheese (grated )
- 2 tbsp unsalted butter (melted)
- 2 tbsp almonds (slivered)
- salt (to taste)
- black pepper (freshly ground, to taste)
Instructions
Step 1: Preheat the Oven
- Set your oven to 350°F (175°C).
Step 2: Prepare the Mushrooms
- Gently clean the mushrooms with a damp paper towel to remove any dirt.
- Carefully remove the stems and set them aside.
- Optional: Finely chop the stems to incorporate into the filling for added texture and flavor.
Step 3: Make the Filling
- In a medium bowl, combine the softened cream cheese, milk, and grated Parmesan.
- Season with salt and pepper to taste.
- Optional: Stir in minced garlic, chopped herbs, and the finely chopped mushroom stems.
- Mix until smooth and well combined.
Step 4: Stuff the Mushrooms
- Using a spoon or piping bag, fill each mushroom cap with the cheese mixture, mounding slightly.
Step 5: Prepare for Baking
- Lightly grease a glass or ceramic baking dish with cooking spray or a small amount of melted butter.
- Dip each stuffed mushroom cap into the melted butter, coating the top and sides.
- Place the mushrooms, filling side up, into the prepared baking dish.
Step 6: Add Toppings
- Sprinkle a few slivered almonds over the top of each stuffed mushroom.
Step 7: Bake
- Place the baking dish in the preheated oven.
- Bake for 25 to 30 minutes, or until the mushrooms are tender and the tops are golden brown.
Step 8: Serve
- Remove from the oven and let cool slightly before serving.
Tips
- Add finely chopped spinach or crab meat for a flavorful twist.
- Sprinkle paprika or parsley on top before baking for color and aroma.
- For a gluten-free version, ensure your cheese and butter are certified GF.
- Replace cream cheese with goat cheese for a tangier taste.
- Add a pinch of garlic powder or herbs (thyme, chives, basil) to the filling.
Transcription of the Original Recipe
Read or copy the transcription
STUFFED MUSHROOMS Arlene & Lynn 1 pkg MUSHROOMS - WASH & remove Stems 8 oz PHILLY CREAM CHEESE 4 T MILK } mix 1/2 c GRATED PARMESAN CHEESE } and STUFF IN hole LEFT FROM STEM GREASE GLASS PAN - DIP MUSHROOMS IN MELTED BUTTER Place in greased pan and top each with a few A FEW SLIVERED ALMONDS BAKE 350° 25-30 TILL GOLDEN
From Transcription to Instructions
Hey , a quick note from us at Salvaged Recipes before you start: Arlene’s card is wonderfully concise, so we broke that quick “mix” and “stuff in hole” into one clear filling step , soften the cream cheese, stir in the milk and grated Parmesan, season with salt and pepper, and optionally fold in finely chopped stems so the filling holds together. We also spelled out the butter-and-pan part: lightly grease a glass dish, spoon or pipe the filling into caps, dip each stuffed cap in melted butter and place them filling-side up so they brown nicely; bake at 350°F the 25–30 minutes the card calls for.
Nutrition
Calories: 240kcalCarbohydrates: 6gProtein: 8gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 310mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 700IUVitamin C: 2mgCalcium: 140mgIron: 0.6mg
