Mrs. Mendelbright'S Stuffed Mushrooms
Delicious stuffed mushrooms with a creamy Parmesan filling, perfect as an appetizer or party snack, appealing to mushroom lovers and cheese enthusiasts alike.
Ingredients
Instructions
- Line baking sheets with foil.
- Wash the mushrooms and remove the stems.
- Chop and reserve 1/2 cup of the mushroom stems.
- Brush the mushroom caps with melted butter and place them on the prepared trays.
- In a medium bowl, combine the Parmesan cheese, chopped mushroom stems, garlic salt, and softened cream cheese; blend well.
- Fill each mushroom cap with the cheese mixture.
- Bake in a 350°F oven for 15 minutes.
- Allow to cool slightly before serving or freeze for later.
- To serve from frozen, bake an additional 15 minutes.
Tips & Substitutions
For added flavor, consider mixing in some cooked sausage or spinach into the cheese filling. If you're short on time, store-bought cream cheese can be used, but make sure it's softened for easy blending. You can also substitute the Parmesan with Pecorino Romano for a sharper taste. Adjust the garlic salt to your preference, especially if serving alongside dishes like Lemony Hollandaise Sauce.
Serving Suggestions
These stuffed mushrooms make an excellent appetizer for gatherings or can serve as a side dish to accompany grilled meats. Pair them with a fresh salad or serve alongside vegetarian recipes for a well-rounded meal. They also complement drinks like white wine or a light beer perfectly, making them a great choice for parties.
Storage & Reheating
Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm them in a preheated oven at 350°F for about 10 minutes or until heated through. For longer storage, freeze them before baking and follow the baking instructions from frozen.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Mendelbright'S Stuffed Mushrooms contains roughly 373 calories, with 4g protein, 3g carbohydrates, and 39g fat. It is an excellent source of vitamin D (75% of the Daily Value), and a good source of vitamin A.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these stuffed mushrooms ahead of time?
Yes, you can prepare the mushrooms and fill them with the cheese mixture a day in advance. Store them in the refrigerator until you are ready to bake. This makes them a convenient option for entertaining, allowing you to enjoy your time with guests without last-minute cooking.
What type of mushrooms work best for this recipe?
While button mushrooms are the most common choice, you can also use cremini or portobello mushrooms for a heartier flavor. Just ensure that the mushrooms have a sturdy cap to hold the filling without breaking apart. Experimenting with different mushroom types can enhance the overall taste and presentation of the dish.
Can I make these stuffed mushrooms vegetarian?
Absolutely! This recipe is already vegetarian-friendly. You can enhance the filling by adding finely chopped vegetables like bell peppers or zucchini, or use a blend of cheeses for added richness. These modifications will maintain the dish's appeal while catering to vegetarian diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).