Cream Cheese Stuffed Mushrooms

A delicious, beautiful appetizer for the holiday table! Whole baked mushrooms with cream cheese always delight guests. They look elegant and will be appropriate for any occasion. Vary the filling with pieces of chicken, meat or sausage, which are perfect with olives or cucumber.
cook time: 1h
Ava Prescott
Cream Cheese Stuffed Mushrooms

Nutrition Facts (per serving)

165
Calories
21g
Fat
1g
Carbs
9g
Protein

Ingredients (4 portions)

Basic:

Garlic 2 clove
Salt to taste
Vegetable oil 10 g
Champignon 300 g
Dill 10 g
Basil (dried) to taste
Cream cheese (curd, no additives) 200 g

Recipe instructions

Step 1

Step 1
How to make mushrooms with cream cheese? Prepare the necessary ingredients for this. Choose the largest champignons, keeping in mind that they will shrink slightly in size when baked in the oven. You can use more than just dill as a herb — you can replace it with green onions or fresh basil. I love basil in any form, so I will use it dried in this recipe. If desired, it can be replaced with other aromatic herbs to suit your taste.

Step 2

Step 2
Rinse the champignons well in running water to remove contaminants, removing particles of soil from them. Then pat the mushrooms dry with paper towels to remove excess moisture. Cut out the core of each champignon along with the stem. We wonʼt need the legs, so they can be used for another dish.

Step 3

Step 3
For the filling, mash the cream cheese. Let it warm up at room temperature in advance to soften it. Finely chop the dill and pass a couple of cloves of garlic through a press. Add dill and garlic to cheese. Add dried basil. You can add a little salt to taste. Mix all ingredients thoroughly.

Step 4

Step 4
Fill each champignon with the resulting cheese filling.

Step 5

Step 5
For baking, you can take any heat-resistant form. I will cook the mushrooms in a metal form. Lightly grease the bottom and sides of the mold with vegetable oil and place all the filled mushrooms into it. Place the pan in the oven, preheated to 180 degrees, for 40-45 minutes. When baking, use your oven as a guide.

Step 6

Step 6
Cooked mushrooms will decrease in size. Juice will appear from them and almost all will have time to evaporate. Place the finished champignons on a plate, decorate to your liking and serve. They are very tasty both hot and cold. Bon appetit!

Additional rubrics

Related recipes