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These stuffed mushrooms are a delicious and quick appetizer

Quick & Easy Stuffed Mushrooms

Fast, easy, and creamy, these delicious appetizer should be a staple at any dinner party.

Course Appetizer
Cuisine European
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 275 kcal
Author Meyer Food Blog


  • 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)


  1. Preheat oven to 180°C (350°F). Place foil on a baking sheet and spray with cooking spray.

  2. Clean mushrooms. Break off the stems and cut off the hard ends. Chop all the stems into quite small pieces.

  3. 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.

  4. 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.

  5. 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. 

  6. Bake for about 15 - 20 minutes, or until the mushrooms are nice and brown and it smells like heaven.