Amy bio photo

Amy

freelance front-end web dev, Society 6 creator & travel writer - podcastaholic - IFPA-certified pilates instructor

Email Twitter Github

An incredible combination of cheesy, chewy and creamy flavors.

This recipe is very easy to scale. Simply adjust quantities of onions and peppers to suit your taste- and add just enough cream cheese to bind it all together. To give you an idea: for ~6 medium-large mushrooms I used 1 small onion, 1 small pepper from a jar, 3 tablespoons of minced garlic and 1/3 an 8oz package of cream cheese.

Large gourmet stuffing mushrooms, cleaned and de-stemmed
Onion, diced
Bell pepper or hot peppers in a jar (or both!), diced
Garlic, minced
Cream cheese
Seasonings: black pepper, garlic powder, paprika + any other favorites
Your favorite cheese, cubed (gruyere, dubliner and mozzarella are my favorites)

  • Preheat oven to 400°F.
  • Sauté onion and peppers in a bit of olive oil over low-medium heat until tender and golden.
  • Add garlic and cream cheese and stir until cream cheese is melted. You’re looking for a thick, smooth paste.
  • Add seasonings to taste and remove from heat.
  • Arrange mushroom caps upside-down on a baking sheet lined with tin foil (this helps with cleanup).
  • Load mushrooms with spoonfuls of cream cheese mixture. Top with a cube of cheese.
  • Bake for ~20 minutes. Mushrooms will brown slightly and the filling will be gooey and bubbly.