Garlicky and golden brown, these Cream Cheese-Stuffed Mushrooms are bite-sized crowd-pleasers every time.
If there’s one side dish you can always count on at a South African braai (aka a BBQ), it’s the mushrooms. For centuries, mushrooms have been used as a nutritious ingredient in meals, but also for medicinal purposes. You can boil them in broths, grill them to perfection, or roast them until soft and juicy.
During the summer months, I try to cook as many of my meals outdoors as possible. But for those evenings when the rain clouds are looming, or the wind is too strong, these stuffed mushrooms are just as good in the oven as on the braai, and they remain even juicier and more plump when cooked at the lower oven temperature.
In this recipe, every part of the mushroom is celebrated. I always used to cut out the stems and throw them away, but when you mince them and sauté them with garlic and spices, the filling is given this delightful umami flavor and maintains a more structured form, which prevents it from melting too much.
Are Cream Cheese-Stuffed Mushrooms Healthy?
While mushrooms are a great low-calorie source of fiber and protein, cream cheese is by no means a nutritional powerhouse. It’s high in both calories and fat, and most store-bought brands will also add in thickening agents and stabilizers, which offer no nutritional value.
There isn’t a huge amount of cream cheese used per mushroom in this recipe, but if you’re looking for something a little healthier, I regularly swap cream cheese for ricotta or blended cottage cheese. Just be aware: compared to cream cheese, both ricotta and cottage cheese will become runnier when heated, so you may need more Parmesan or a little sprinkle of cornstarch or breadcrumbs to help bind the stuffing together.
Should You Wash Your Mushrooms?
Who else grew up with every TV chef telling you that under no circumstances should you wash your mushrooms? It was rooted in the belief that mushrooms retain water when you wash them, making them impossible to cook to golden brown later on.
However, this theory has been debunked multiple times online, and I’m here to set the record straight: wash your mushrooms!
For very dirty mushrooms, I usually fill a medium bowl with water and give them a gentle wash, using my fingers to lift off any dirt on the outside or in the gills of the mushrooms. For closed-gill mushrooms, like button mushrooms, a gentle wipe with a wet paper towel is more than enough. Just make sure to pat your mushrooms dry before you use them.
How To Make Ahead And Store
Stuffed mushrooms are the ideal make-ahead side dish for bringing to a potluck. Just prepare and stuff the mushrooms up to 24 hours before cooking, and store them in an airtight container in the refrigerator while they wait. For leftovers, store them in an airtight container, refrigerate, and use within 4 days. You can also freeze them before cooking by arranging them in a single layer on a baking sheet, freezing until solid, then transferring to a freezer bag to be used within 3 months.
Serving Suggestions
Mushrooms have a unique earthy and umami flavor profile that makes them the perfect supporting act to any main meal. In South African culture, braais are a communal and celebratory experience, so you’ll often see these cheesy delights served potluck-style alongside a variety of grilled meats and fish, Mashed Sweet Potatoes, lots of Balsamic Grilled Veggies, and a delicious spicy relish called chakalaka.
For an unconventional braai, I also love to serve these with Spicy Deviled Eggs, Stuffed Sweet Potatoes, and whatever protein I’m feeling that day. Recently, I’ve been loving these Moroccan-Inspired Chicken Skewers.
Ingredients
- 24 medium-sized fresh white button mushrooms
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 8 ounces cream cheese softened at room temperature
- 1/4 cup Parmesan cheese grated
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper optional
- 1 tablespoon fresh parsley minced
Instructions
- Preheat oven to 350°F. Clean mushrooms with a wet paper towel, remove stems, and set caps aside.
- Finely chop mushroom stems. Heat a medium skillet over medium heat, then add olive oil. Add garlic and chopped stems, and sauté until tender.
- In a bowl, combine softened cream cheese, Parmesan cheese, black pepper, onion powder, cayenne pepper, and the sautéed stem mixture. Mix until fully combined.
- Fill each mushroom cap with the cream cheese mixture and place on a baking sheet.
- Bake in the preheated oven for 15 to 20 minutes, or until the mushrooms are tender, the filling is heated through, and the cheese begins to brown on top. Garnish with fresh parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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