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Katie's Cucina » Recipes » gluten free

Cream Cheese Stuffed Mushrooms

Published: Jan 18, 2010 · Modified: Feb 5, 2020 by Katie · This post may contain affiliate links

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I’m going to be honest. I don’t like mushrooms… I never have and don’t think I ever will. I bought a large package of mushrooms at the produce market to use in a recipe, and still had half a package left. I didn’t want them to go bad, so I started thinking about what I could do with them… and then I remember that Jon loved the cream cheese stuffed mushrooms that are served at Houlihans! So that’s when I decided to create my own version of them! I never once tasted them and solely relied on his comments! He loved them but he thought I needed to add something else and cook them a little longer. So a few days later I still had some mushrooms leftover and decided to try it again for his family. I added the Parmesan seasoning blend and cooked them a little longer and Jon and his family all loved them! I think this appetizer is a success and I can’t wait to make these for future dinner parties!

Cream Cheese Stuffed Mushrooms

Cream Cheese Stuffed Mushrooms

Make sure and roast these long enough to bring out all the amazing flavors.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 176kcal
Author: Katie

Ingredients

  • 8 large mushrooms for stuffing
  • ½ cup cream cheese whipped
  • 1 tablespoon Parmesan Seasoning Blend
  • ½ cup Italian Style Bread Crumbs
  • 1 tablespoon liquid egg white
  • ¼ cup skim milk 

Instructions

  • Preheat the oven to 400 degrees
  • Wash and de-stem mushrooms. Dry very well.
  • In a medium-sized container combine milk and egg white. In another container add bread crumbs. Make sure each container has a lid so you can shake them.
  • In a small bowl combine cream cheese and Parmesan seasoning blend. Mix well.
  • Stuff each mushroom with the cream cheese filling just until it's even with the mushroom.
  • Place 2-3 mushrooms at a time into the milk mixture, secure lid, and shake. Then do the same in the bread crumb mixture. Place cream cheese side up on a baking sheet.
  • Bake for 20 minutes or until mushrooms are golden brown!

Notes

Feel free to use gluten-free breadcrumbs if needed.

Nutrition

Calories: 176kcal | Carbohydrates: 16g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 207mg | Potassium: 263mg | Fiber: 3g | Sugar: 3g | Vitamin A: 508IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Katie

    January 29, 2010 at 12:06 am

    Lol… that's exactly where I bought ours! Jon was in LOVE with these… similar to Houlihan's with probably half the calories (i.e., not fried)!

    Reply
  2. Lindsay

    January 27, 2010 at 1:12 pm

    Peter just bought some "stuffing mushrooms" from Freshfield yesterday. We'll have to try this!

    Reply

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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