How to Make the Best Cream Cheese & Herbs Stuffed Mushrooms in 2023
How to Make the Best Cream Cheese & Herbs Stuffed Mushrooms in 2023
Tonight, we’re making cream cheese stuffed mushrooms. These scrumptious bite sized treats are easy to make, they don’t cost a lot of money, and they’re low in carbs, so they’re perfect for anyone on the keto diet. These are an absolute must if you’re going to a party; just wait and see how many people ask you for the recipe. You can also serve these as an appetizer or as a side dish at home.
We’re using whole portobello/baby portobello mushrooms, and stuffing them with a mixture of cream cheese, spinach, and garlic, then dipping them in shredded mozzarella cheese before baking them for 20 minutes in the toaster oven.
If you enjoy mushrooms as much as we do, then you’ll love this amazing recipe. Cream cheese stuffed mushrooms.
Its going to be delicious! So stick around and we’ll show you how we make it
Cream cheese stuffed mushrooms… a delicious appetizer and party favorite made from portobello mushrooms, cream cheese, garlic, and spinach, and baked in the oven until a bubbly golden grown.
You’ll need
6 Large Whole Portobello Mushrooms
6 Regular Sized Portobello Mushrooms
8oz of Cream Cheese
1 Clove of Minced Garlic
3 oz of Chopped Spinach
A Pinch Each of Garlic Powder, Onion Powder, Paprika, Salt & Pepper
A Dash of Sriracha Hot Sauce
4 oz of Shredded Mozzarella Cheese
Before we get started, take the cream cheese out of the refrigerator an hour before prepping so that it gets soft. This will make it easier to mix all of the ingredients together.
Pre-heat your oven or toaster oven to 350 degrees.
Set all of the items up on your counter before you begin; like all items we make, your “mise en place” should be prepped beforehand. I would recommend that you keep the shredded mozzarella cheese in the refrigerator until you’re ready to use it; shredded cheese will stick together when it gets warm.
Pull the stems out of the mushrooms and scoop out some of the inside. Set them on top of a plate.
Now we’ll begin to add our stuffing ingredients to the bowl. Add the spinach, the cream cheese, the minced garlic, the sriracha sauce, and your seasonings, and stir everything together.
Use a spoon to stuff each of the mushrooms.
Dip the top of the stuffed mushrooms into the shredded cheese and place them onto a wire rack. The wire rack is best because it allows heated air to surround the mushrooms, Also, mushrooms have moisture, and we want the moisture to drain while the mushrooms cook. If you put them in a flat pan or aluminum foil, they can turn soggy. Then place them into the oven for 20 minutes.
After 20 minutes of cook time, the mushrooms should be a nice golden brown. Remove from the oven, allow to rest for at least five minutes, and you’re ready to serve.
And there it is! Cream cheese stuffed mushrooms. Portobello mushrooms stuffed with cream cheese, spinach, garlic, and seasonings, topped with shredded mozzarella cheese and baked in the oven. A tasty recipe that’s easy to make.
It was delicious!
Until next time,
Bon Appetit.
Ciao,
Mark
