Stuffed Mushroom Caps Close Up in Pan
Featured Hors d'œuvres Recipes

Stuffed Mushrooms

Quick, simple, and hearty.


I love making these. Quick, simple, and hearty. Crispy bits of cheese, a tangy cream cheese center, the depth and earthy substance of mushroom, bursts in each bite.


Stuffed Mushrooms | Erica Robbin

  • Servings: 4-6
  • Difficulty: Easy
  • Print

An easy appetizer.

I like to layer seasoning with Himalayan salt and pepper or Trader Joe’s Onion Salt. But even a 3 ingredient layer of mushroom, cream cheese, and shredded cheese is good in and of itself.

The key to not having a soppy, wet mushroom is to dry wipe the mushrooms clean of soil. If you must use water to rinse them, be sure to thoroughly pat them dry with a towel, paying close attention to the gills. You can also wash the mushrooms the day before and leave them overnight in the fridge so they dry out a bit. Reason is because the mushrooms will absorb water, leaving you with a soggy appetizer.



  • 1 pound mushrooms, any variety
  • Himalayan salt and pepper (Trader Joe’s Onion Salt optional)
  • 2 tablespoons unsalted butter
  • 1 8 oz block cream cheese
  • 1/2 cup cheese, any variety, grated


  1. Prepare mushrooms as above, stems removed, place caps in pan.
  2. Preheat oven to 400 degrees F (204 C).
  3. Sprinkle salt and pepper and sliver of butter over mushroom caps.
  4. Fill caps with cream cheese.
  5. Sprinkle with seasonings again, then sprinkle on cheese.
  6. Bake for 10-15 minutes until cheese is melted and golden.


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