Classic Creamy Garlic and Herb Cheese Filled Roasted Mushrooms
Enjoy these savory, creamy, and herby cheese-filled roasted mushrooms as an appetizer or side dish. Perfect for gatherings or a flavorful snack.
Equipment
- Baking Sheet
- Medium Bowl
Ingredients
Mushrooms
- 1 pound cremini (baby bella) or white button mushrooms
Filling
- 4 ounces cream cheese softened at room temperature
- 2-3 cloves garlic minced
- 2 tablespoons fresh herbs finely chopped (e.g., parsley, chives, thyme)
- 1/4 cup Parmesan cheese freshly grated, plus extra for sprinkling
- 1/4 cup mozzarella cheese shredded (optional)
Other
- 2 tablespoons olive oil
- salt and black pepper to taste
Instructions
Prep the Mushrooms
- Preheat the oven to 400°F (200°C) and clean the mushrooms, removing the stems. Arrange the mushroom caps on a baking sheet, drizzle with olive oil, salt, and pepper.
Roast the Mushrooms
- Roast for 10-15 minutes until tender, then remove from the oven and drain any excess liquid.
Make the Filling
- Combine softened cream cheese, minced garlic, chopped fresh herbs, grated Parmesan, and shredded mozzarella (if using) in a bowl. Season and mix until creamy.
Fill and Finish
- Spoon the cheese mixture generously into each roasted mushroom cap, creating a slight mound.
Final Bake
- Return the filled mushrooms to the oven for 8-12 minutes, or until the filling is hot, bubbly, and lightly golden. Sprinkle with extra Parmesan if desired.
Serve
- Allow to cool for a minute or two before serving warm.
Notes
For extra flavor, finely chop the mushroom stems and sauté them before adding them to the cheese filling. Ensure the cream cheese is at room temperature for a smoother filling. These mushrooms are best served fresh, but leftovers can be reheated gently in the oven.