Cream Cheese Stuffed Mushrooms
These cream stuffed mushrooms are easy and delicious! Stuffed with a creamy, cheesy filling you will want to eat these every day! Make them in less than 20 minutes for a delicious side dish or easy appetizer!
Servings: 30 Stuffed Mushrooms (giver or take a few!)
Calories: 49kcal
Ingredients
- 1.5 lbs baby mushrooms
- 2 tbs oil*
- Salt
- Pepper
- 8 oz cream cheese softened
- ¼ cup parmesan cheese
- ½ cup mozzarella cheese
- 2 teaspoon garlic powder
- 1 roma tomato diced
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper*.
- Rinse the mushrooms and remove the stems.
- Brush both sides of mushrooms with oil and sprinkle with salt and pepper.
- Roast mushrooms for 5 minutes. Flip and roast for another 5 minutes.
- While mushrooms are roasting, in a medium bowl, combine softened cream cheese, parmesan, mozzarella, and garlic powder.
- Dice tomatoes.
- After the roasting remove mushrooms from oven and fill each mushroom cap with your cream cheese mixture. I used a teaspoon to to get a fairly even amount in each mushroom, but overall you want to fill them as much as possible. Top with diced tomatoes.
- Bake for an additional 10-15 minutes. They are done when the filling just starts to brown and the mushrooms are soft.
- 10. Enjoy!
Notes
*I use avocado oil because of its high smoke point, whereas olive oil breaks down at high temps, but people use olive oil anyways, so use whatever oil you want. *Helpful tip! Parchment paper can be expensive; however did you know the Dollar Tree sells it? I always buy several rolls when I go!
Nutrition
Calories: 49kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 50mg | Potassium: 120mg | Vitamin A: 140IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 0.1mg