These appetizers are easy to make, taking only 35 minutes from start to finish (with just 15 minutes of prep time). They’re deliciously creamy, with just a few ingredients, and can be made in many different ways.
As you may have noticed: we love easy, quick and tasty food here. So whenever we have guests coming over, we have to decide: what are we going to serve? For the main dish, we’ll have some sort of meat, usually roasted (especially in the winter when the grill is out of service). As for appetizer, there’s only one answer: stuffed mushrooms.
These mushrooms are extremely easy to make, and most of the time it’s in the oven, deliciously mixing all those cheesy, creamy, mushroomy flavors. The most important part is that they’re easy to make, so you can focus most of your attention on your main meal or—even better—actually interacting with your guests.
This is a treat especially for your mushroom lovers. In general, you can use whatever mushrooms you like, but for us the taste of the basic brown or white champignons is enough for these stuffed mushrooms. These mushrooms are mild, so you can enjoy them more often. Some of the fancier, more expensive mushrooms have a stronger taste and, although they pair well with cream and cheese, they might be a bit overwhelming.
We make them quite a lot, and they’re easy to customize as well. All you need are the mushrooms, some garlic, cream cheese, Parmesan, and a few basic spices. That’s it. Nothing fancy, just plain and simple. However, just because it’s easy doesn’t mean it’ll taste boring.
Some people love to add crumbled sausage, leeks or other vegetables to them. We add a little piece of prosciutto to ours. Of course, you can add your own meat (like those fantastic cured pork legs) and just slice them thin (I’d personally love to buy one of these meat slicers just for that).
These mushrooms are easily customizable, so you can do them however you like.
Quick & Easy Stuffed Mushrooms
Fast, easy, and creamy, these delicious appetizer should be a staple at any dinner party.
- 16 champignon (button) mushrooms
- 1 tbsp minced garlic
- 1/2 tbsp olive oil
- 1/2 tbsp butter
- 225 grams cream cheese (8 ounces)
- 1/3 cup Parmesan cheese, or similar
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp cayenne pepper
- 1 tbsp melted butter (optional)
- 4 slices prosciutto, each chopped into 4 pieces (optional)
Preheat oven to 180°C (350°F). Place foil on a baking sheet and spray with cooking spray.
Clean mushrooms. Break off the stems and cut off the hard ends. Chop all the stems into quite small pieces.
Heat oil and 1/2 tbsp butter in a skillet over medium-high heat. When it is hot, add in the mushrooms. After a minute, add in the garlic (if you add the garlic with the mushrooms, they will burn before the mushrooms brown). Fry for another minute, until everything is golden brown. Remove from heat and set aside.
After the mushroom mixture has cooled down a bit (about 5 minutes), add in the cream cheese, Parmesan and spices. Mix them well together. It will form a thick mass in the beginning, but stirring continuously (and some heat from the pan) will make it softer, although it will still be very thick.
Take your mushrooms and dip the bottoms in the melted butter. This is optional. I also add a piece of prosciutto (or pancetta, or whatever you have) to the bottom of the mushrooms. Then take 1 teaspoon of filling and put it into the mushrooms. Because the mushrooms are all of different sizes, add more for the big boys and less for the little guys.
Bake for about 15 - 20 minutes, or until the mushrooms are nice and brown and it smells like heaven.