Garlic Cream Cheese Stuffed Mushrooms

This recipe for Garlic Cream Cheese Stuffed Mushrooms is for serious garlic lovers only! It requires a heaping eight cloves of freshly minced garlic along with garlic salt for that extra kick of garlicky flavor. Your breath might not thank you, but your taste buds definitely will. This recipe is actually adapted from my wonderful mother-in-law, making it the latest addition to my “Recipes From Mom” category. She’s not big on garlic so I hope she can forgive me for drastically increasing the garlic content in this recipe. 😉

PREPARING THE MUSHROOMS

So, first you’ll have to pick your mushroom. I find that the white mushrooms are firmer and easier to work with. They don’t get as mushy once baked, making them perfect for this recipe because they’ll keep their shape and hold the stuffing inside. You’ll prepare the mushrooms by washing them, drying them and then removing the centers. You can save the extra mushroom pieces in the freezer to use in other recipes if you wish!

Next, we have the ingredients for the garlic cream cheese filling and the breaded outer layer.

For the garlic cream cheese filling you’ll need the following:

• 10 oz cream cheese, softened
• 8 cloves garlic, minced
• ½ tsp Italian seasoning
• ½ tsp garlic salt
• ¼ tsp black pepper

STUFFING THE MUSHROOMS

This recipe yields approximately 34 mushrooms. The measurements for the garlic cream cheese are almost EXACTLY enough to stuff each mushroom. Depending on how big or small your mushrooms are, you might end up having extra filling leftover which you can just use to go back and top off the mushrooms. Just try not to overflow the mushrooms TOO much. A small mound on top is okay.

For the breaded outer layer of the mushrooms, you’ll need the following ingredients:

• ½ cup olive oil
• 1 cup Italian breadcrumbs
• ½ cup grated parmesan

COATING THE MUSHROOMS

It’s best to have two small bowls ready: one to put your olive oil in and one to put the breadcrumbs and parmesan in. You’ll dip each mushroom in the olive oil mixture first (covering just the skin of the mushroom). You’ll then roll the WHOLE mushroom into the parmesan breadcrumb mixture making sure to cover it completely from top to bottom. The parmesan breadcrumb mixture helps to hold the cream cheese filling in place creating a seal so that it doesn’t bubble over.

BAKE THE MUSHROOMS

Next, line your stuffed mushrooms up on a baking pan side by side but not touching! You don’t want them to stick to each other as they bake because this will tear away some of the breaded layer when you separate them. Just make sure there’s about half an inch of space between them. Finally, pop them in the oven and bake for about 25 minutes on 350 degrees. And voila! You have yourself an addicting appetizer or side dish that will disappear before you can even plate it.

Read on to see the full recipe for these Garlic Cream Cheese Stuffed Mushrooms. Enjoy!

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CHECK OUT THESE OTHER STUFFED APPETIZER IDEAS NEXT!

1. Stuffed Roasted Tomatoes
2. Zesty Deviled Eggs
3. Bacon & Cheese Stuffed Jalapeno Poppers

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