Cheesy Mushroom Stuffed Mushrooms

I love mushrooms.  Sauteed, roasted, deep-fried - I love them all.  Hubs does not share in my love.  No sauteed or roasted 'shrooms for him.  He likes them batter dipped and fried and, to my extreme amazement, he likes them stuffed.  But not stuffed with just anything.  He likes these little morsels filled with cream cheese, onions, Parmesan and sauteed mushrooms.  I think it's because they go so well with a nice juicy steak ;) 

Mushroom Stuffed Mushrooms


1 (8 oz) package whole mushrooms (I like baby bellas, but button mushrooms are just as tasty)
1 (8 oz) package cream cheese, softened
1 tablespoon butter
1 tablespoon garlic, minced
1/2 small onion, minced (about 2 tablespoons or so)
1/2 cup grated parmesan cheese
1/4 teaspoon cayenne pepper

1 - Preheat oven to 350 degrees F
2 - Clean mushrooms (I wash them - I am not clearly not a mushroom purist) & carefully remove the stems
3 - Trim the tough end of the removed stem and mince the rest
4 - Saute minced stems, onion and garlic in butter over medium heat until onions are translucent and all moisture from the mushrooms has evaporated
5 - Remove from heat and set aside to cool
6 - Once cooled, mix sauteed mushrooms mixture with cream cheese, Parmesan cheese, black and cayenne peppers (taste and adjust spices to your liking)
7 - Using a spoon (or baggie with a corner clipped) fill the mushroom caps with a generous amount of cream cheese mixture
8 - Bake at 350 degrees on a baking sheet for 20 minutes (or until the cheese is ooey gooey and the 'shrooms are a nice golden color)

The filling can be made a day ahead and refrigerated.  Then just fill the caps & bake.  Mmmm cheesy mushroomliciousness :)


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