Herb and Cheese Stuffed Mushrooms Recipe


1 12 oz. carton of large mushrooms (white button or baby portobellos)

3 oz cream cheese, softened

½ cup grated Parmesan cheese

1 ½ teaspoons of dried Italian herbs

Pinch of salt

Pinch of ground black pepper

Pinch of ground nutmeg


Preheat oven to 350 degrees. Remove the stems from the mushrooms (if they need to be clean, gently wipe with dry paper towel). Combine cream cheese and the next 5 ingredients in a small bowl. Spoon the mixture into the prepared mushroom caps and place on a cooling rack on a baking sheet. Note: the mushrooms will release water and if you let them sit in the liquid, they become like rubber. This is why we use the cooling rack on top of the baking sheet.  Bake at 350 degrees for 20 minutes.

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