Garlic Herb Cheese Stuffed Mushrooms Recipe -
Garlic Herb Cheese Stuffed Mushrooms Recipe
  • READY IN 50 mins

Garlic Herb Cheese Stuffed Mushrooms

Recipe by  

"These are the best stuffed mushrooms I have ever eaten. These are easy to make and crowd pleasing."

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Ingredients Edit and Save

Original recipe makes 20 mushrooms Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    50 mins


  1. Preheat an oven to 325 degrees F (165 degrees C). Combine the cheese spread, cream cheese, and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate.
  2. Place the olive oil in a bowl. Dip each mushroom in the oil, covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper.
  3. Bake in the preheated oven until tender, about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet.
  4. Return the baking sheet to the oven, and continue baking until the cheese is melted, about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.
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  • Cook's Note
  • These mushrooms can be made two days in advance if covered well in refrigerator.
  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the olive oil. The actual amount of the olive oil consumed will vary.

Reviews More Reviews

Jul 30, 2011

I wondered how these ingredients could come together and bake without leaving a runny mess on the pan and undercooked mushrooms. Thanks for the idea to precook the mushrooms. I'll be able to use some of my special but problematic fillings in mushrooms now.

Nov 11, 2011

5 stars plus! This is my new go to appetizer. So simple, yet looks fancy. Lots of rave reviews on this one.

Jan 01, 2012

Very easy and delicious. I had extra cheese mixture left over so I halved some jalapenos, filled them, and baked them for about 20 minutes at 400. They were really good. I would definitely use this mixture for the jalapenos again.

Aug 11, 2012

Wicked tasty...but next time I would change the ratio of cheeses so there is more Boursin than cream cheese. Instead of dipping the 'shrooms in oil, I sprayed them with oil and it worked out great! The Parmesan didn't stick too well when sprinkled on at the end so I gently pressed it in. Made waaaay more filling than needed, but the recipe didn't specify which type of mushrooms to use and I had used baby bellas. Will try again for sure!

Jul 09, 2012

I have been looking and waiting for a recipe for mushrooms that didn't contain bread crumbs or require me to chop up and cook the stems etc. that actually tasted good to boot. Found it! These were great and so quick and easy. I did not find the need to pre-cook them though (which eliminated the oil). I put them in at 415 for 15 mins - they were perfect! Guests LOVED them!

Jun 15, 2014

I used shredded asiago cheese instead of parm cheese and these were such a big hit! I also had some of the cheese mixture left over and I used 22 medium-large sized mushrooms. It's safe to say this recipe can yield more than 20 mushrooms. Excellent and I will make this again.


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  • Calories
  • 435 kcal
  • 22%
  • Carbohydrates
  • 3.2 g
  • 1%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 42.5 g
  • 65%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 12.5 g
  • 25%
  • Sodium
  • 505 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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