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Cream Cheese-Stuffed Mushrooms

Total Time

Prep/Total Time: 30 min.

Makes

16 appetizers

You’ll love the freshness from the parsley and thyme in these little cream cheese-stuffed mushrooms. Our family loves them! —Rachel Reed, Gainesville, Georgia
Cream Cheese-Stuffed Mushrooms Recipe photo by Taste of Home
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Ingredients

  • 16 large fresh mushrooms
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup grated Parmesan cheese, divided
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon Worcestershire sauce
  • Pinch ground nutmeg
  • 1/8 teaspoon pepper

Directions

  1. Remove stems from mushrooms and set caps aside (discard stems or save for another use).
  2. In a small bowl, beat the cream cheese, 3/4 cup Parmesan cheese, herbs, Worcestershire sauce, nutmeg and pepper. Spoon into mushroom caps. Place on a foil-lined baking sheet. Sprinkle with remaining Parmesan cheese.
  3. Bake at 425° for 8-10 minutes or until mushrooms are tender. If desired, sprinkle with additional parsley.

Nutrition Facts

Nutrition Facts: 1 stuffed mushroom equals 77 calories, 6 g fat (4 g saturated fat), 20 mg cholesterol, 123 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.

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