Loaded Stuffed Mushrooms
Stuffed mushrooms filling that will have your craving more. This is flavorful and creamy and doesn’t melt out of the mushroom when you bake them.
I absolutely adore a good stuffed mushroom recipe, and let me tell you, these delightful bites do not disappoint! Picture this: plump button mushrooms, expertly seasoned and filled with a creamy, flavorful filling. I start by whipping up some rich cream cheese, then fold in a delicious blend of red pepper, crispy bacon, fresh chives, and shredded cheddar cheese. After a brief stint in the oven, they emerge perfectly baked to a golden brown, hot finish. These stuffed mushrooms are a crowd-pleaser, perfect for appetizers, parties, or a cozy night in.
Filling Options for Stuffed Mushrooms:
The base of most stuffed mushroom recipes features creamy whipped cream cheese and crunchy breadcrumbs. However, the filling possibilities are endless! Here are some mouthwatering options to consider:
- Classic Stuffed Mushrooms: Add minced garlic, grated Parmesan cheese, and fresh parsley for a timeless flavor combination that never goes out of style.
- Spinach and Feta: Mix chopped spinach, crumbled feta cheese, minced onion, and garlic for a fresh Mediterranean twist that’s vibrant and healthy.
- Crab-Stuffed Mushrooms: Combine succulent crab meat, chopped green onions, blackened seasoning, a splash of lemon juice, and Parmesan for a rich seafood delight.
- Tex-Mex Stuffed Mushrooms: Spice things up with finely minced bell pepper, sweet corn, black beans, jalapeño peppers, ground cumin, chili powder, garlic, a Mexican cheese blend, and fresh cilantro.
- Tuscan Stuffed Mushrooms: Use Italian sausage, grated Parmesan cheese, minced garlic, sun-dried tomatoes, and gooey mozzarella for a hearty, flavorful filling that captures the essence of Tuscany.
Stuffed Mushrooms Ingredients
For this stuffed mushrooms recipe, gather the following ingredients:
- Button Mushrooms: Choose either brown or white button mushrooms for the best results. Baby bellas also work wonderfully for a meaty texture.
- Cream Cheese: The star of the filling! Use full-fat cream cheese for that rich, creamy goodness.
- Bread Crumbs: Add texture and a bit of crunch. You can use regular or Italian-seasoned breadcrumbs, depending on your flavor preference.
- Garlic Powder: A staple seasoning that adds depth and flavor to the filling.
- Onion Powder: This will enhance the overall taste and complement the mushrooms beautifully.
- Cayenne Pepper: For a hint of heat, adjust the amount to your spice preference.
- Dill: Fresh dill elevates the flavor profile, but dried dill works in a pinch.
- Red Bell Pepper: Finely mince this sweet pepper to distribute its flavor throughout the filling.
- Shredded Cheddar Cheese: I used yellow cheddar for a pop of color, but feel free to substitute white cheddar or your favorite melting cheese.
- Bacon: Cook until crispy, then crumble for a savory addition that adds crunch and flavor.
- Chives: Fresh chives add a burst of onion flavor and color; I love using them straight from my garden!
Instructions for Making Stuffed Mushrooms:
- Prepare the mushrooms: Clean the mushrooms by wiping them with a damp cloth. Remove the stems and set them aside.
- Make the filling: In a mixing bowl, whip the cream cheese until smooth. Fold in the breadcrumbs, garlic powder, onion powder, cayenne pepper, dill, minced red bell pepper, shredded cheddar cheese, crumbled bacon, and chopped chives. Mix until all ingredients are well combined.
- Stuff the mushrooms: Using a spoon or a small cookie scoop, generously fill each mushroom cap with the cream cheese filling. Press down gently to pack the filling in.
- Bake: Arrange the stuffed mushrooms on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
- Serve: Let them cool slightly before serving. Enjoy these tasty stuffed mushrooms as a delectable appetizer or party dish!
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Loaded Stuffed Mushrooms
Ingredients
- 16 oz button mushrooms (brown or white)
- 6 oz cream cheese
- ¼ cup bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 2 teaspoon dill
- ½ teaspoon salt
- ½ cup minced red bell pepper
- ½ cup shredded cheddar
- 4 bacon stips (cooked and crumbled)
- 2 tsp chives (minced, plus extra for sprinkling on top)
Instructions
- Preheat oven to 350℉.
- Remove stems from 16 oz button mushrooms and mince the stems. Place in a 9×11 casserole dish top down.
- In a medium bowl add 6 oz cream cheese, the mushroom stems, ¼ cup bread crumbs, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon cayenne pepper, ½ teaspoon salt and 2 teaspoon dill. Use a hand mixer to blend until smooth.
- Addd ½ cup minced red bell pepper, ½ cup shredded cheddar, 4 bacon stips (crumbled) and 2 tsp chives and stir into the mixture with a spoon.
- Divide the filling amongst the mushrooms being sure to overfill them. Sprinkle with additional chives.
- Bake mushrooms for 20-25 minutes or until hot. Serve immediately.
Nutrition
