Today is day 10 already in our 12 Days of Christmas event and today we are sharing an appetizer! I’ll give you a few hints; they are cheesy, easy to make and amazing. Any guesses? Ok, I will tell you, they are Cheesy Stuffed Mushrooms!
If you love appetizer recipes, then you have to try my bang bang shrimp, my crispy tofu bites, or my smoked cheddar and bacon jalapeno poppers!
I started making these stuffed mushrooms months ago and the recipe kind of came out of nowhere. For my husband's birthday we had an appy night with some family and I needed one more appetizer after a different one didn't turn out.
The clock was ticking and I just literally started throwing stuff in a bowl, that’s how this recipe was born. After I tasted it I ran for my notebook to write down all the ingredients that I used!
These stuffed mushrooms are loaded with flavour, cheesy, SUPER easy to make and everyone will love them!
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A few things you will need to make this recipe
Let’s make some Stuffed Mushrooms!
As I mentioned above, these mushrooms are super easy to make! So first up, preheat the oven to 400°F and grab a 9”x13” glass baking dish.
Wash the mushrooms and remove the stems from the mushroom caps, reserving the stems.
Arrange the mushroom caps top down in a 9”x13” glass baking dish in a single layer.
Now, grab those reserved mushroom stems and very finely dice them. This tool makes dicing the mushroom stems a whole lot easier, but a sharp knife and some elbow grease will work too!
Then in a large mixing bowl combine the finely diced mushroom stems, garlic, panko breadcrumbs, cream cheese, ¼ cup of sharp cheddar cheese, parsley, paprika, kosher salt and pepper.
Using a hand mixer on medium/low speed beat until the mixture is well combined.
Distribute the mixture evenly between all of the mushroom caps, around 1-2 Tablespoons per mushroom cap, pressing on top to compact the filling into the mushroom cap.
Top the stuffed mushrooms with the remaining ½ cup of sharp cheddar cheese.
Bake for 25 minutes or until the tops are golden brown.
See, these stuffed mushrooms are a super easy and a delicious appetizer for any holiday meal!
Storage
Store any leftover mushrooms in an airtight container in the refrigerator for up to 3 days.
To reheat the stuffed mushrooms, preheat the oven to 350°F and place the mushrooms on a baking sheet and bake the mushrooms for 5-8 minutes until the mushrooms are thoroughly warmed.
With that, that wraps up day 10, make sure to check back tomorrow morning at 8am MST for day 11!
We hope our recipes can bring some joy into your homes during these times. Also, we put a lot of work into our recipes, so we would love to know if you tried this recipe and how it turned out for you!
Check out the other recipes in our 12 Days of Christmas holiday event!
- First Day of Christmas- Chocolate Crinkle Cookies
- Second Day of Christmas- Whipped Shortbread Cookies
- Third Day of Christmas- Almond & Cashew Buttercrunch Toffee
- Fourth Day of Christmas- Hot Buttered Rum
- Fifth Day of Christmas- Sponge Toffee
- Sixth Day of Christmas- Sweet & Spicy Holiday Chex
- Seventh Day of Christmas- Spicy Bacon Jam Brussel Sprouts
- Eighth Day of Christmas- Snickerdoodles
- Ninth Day of Christmas- Double Lemon Poppyseed Cookies
- Tenth Day of Christmas- Cheesy Stuffed Mushrooms
- Eleventh Day of Christmas- Chocolate Cream Cookies
- Twelfth Day of Christmas-
We would love to see your creations on Instagram! Tag your creations from the 12 Days of Christmas using #whippeditup2020
If you have any questions about this recipe, I would be happy to answer them in the comments down below! To get a hold of us, you can shoot us an email or leave a comment down below! Also, find us on Instagram, Facebook, Twitter, or Pinterest.
Cheesy Stuffed Mushrooms
These cheesy stuffed mushrooms are delicious and the perfect appetizer for any gathering!
Ingredients
- 1 lb or 20 Cremini or Baby Bella Mushrooms, stems removed & reserved
- ~¾ cup Mushroom Stems, finely minced
- 4 cloves Garlic, minced
- ½ Panko Breadcrumbs
- 4 oz Cream Cheese, softened
- ¾ cup Sharp Cheddar Cheese, divided
- 1 teaspoon Parsley
- ½ teaspoon Paprika
- ½ teaspoon Kosher Salt
- ½ teaspoon Fresh Ground Pepper
Instructions
- Preheat the oven to 400°F.
- Remove the stems from the mushroom caps, reserving the stems. Arrange the mushroom caps top down in a large baking dish in a single layer.
- Very finely dice the mushroom stems and in a large mixing bowl combine the minced stems, garlic, panko breadcrumbs, cream cheese, ¼ cup of sharp cheddar cheese, parsley, paprika, kosher salt, and pepper.
- Using a hand mixer on medium/low speed beat until the mixture is well combined.
- Distribute the mixture evenly between all of the mushroom caps, around 1-2 Tablespoons per mushroom cap, pressing on top to compact the filling into the mushroom cap.
- Top with remaining ½ cup of sharp cheddar cheese.
- Bake for 25 minutes or until the tops are golden brown.
Notes
Store any leftover mushrooms in an airtight container in the refrigerator for up to 3 days.
To reheat the stuffed mushrooms, preheat the oven to 350°F and place the mushrooms on a baking sheet. Bake the mushrooms for 5-8 minutes until the mushrooms are thoroughly warmed.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 64Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 131mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 3g
Please Note- The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
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