Olive Stuffed Mushrooms
Delicious stuffed mushrooms with a creamy cheese filling and savory olives, perfect as an elegant appetizer for gatherings or parties, offering a burst of flavor in every bite.
Ingredients
Instructions
- Mix cream cheese, chopped olives, grated onion, Worcestershire sauce, paprika, and pepper in a medium-sized bowl.
- Spoon the cheese mixture into the mushroom caps, filling each one.
- Arrange the stuffed mushrooms on a cookie sheet and bake at 350°F for 15 to 20 minutes.
- Garnish each mushroom with a sliced olive, if desired.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of cream cheese. If you don't have Worcestershire sauce, soy sauce can be a suitable substitute. Feel free to add herbs like parsley or thyme for extra flavor. Ensure the mushrooms are dry before stuffing to prevent a soggy texture. Adjust the amount of paprika based on your spice preference.
Serving Suggestions
These stuffed mushrooms make a fantastic appetizer for parties or game days. They pair beautifully with Diane'S Homemade Fudge for a sweet finish. Serve alongside a fresh salad or with toasted bread for a more substantial meal. They are perfect for a vegetarian menu and can be enjoyed warm or at room temperature.
Storage & Reheating
Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F for about 10 minutes until heated through. Avoid microwaving, as it can make the mushrooms rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Olive Stuffed Mushrooms contains roughly 30 calories, with 1g protein, 4g carbohydrates, and 2g fat.
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 the filling ahead of time?
Yes, you can prepare the filling a day in advance. Simply store it in an airtight container in the refrigerator. When you're ready to cook, stuff the mushrooms and bake them as directed. This makes for an easy last-minute appetizer.
What type of mushrooms are best for this recipe?
Large button mushrooms or cremini mushrooms are ideal for stuffing. Ensure they have a good size to hold the filling and remove the stems carefully to create enough space for the mixture.
Can I freeze the stuffed mushrooms?
Yes, you can freeze the stuffed mushrooms before baking. Arrange them on a baking sheet and freeze until solid, then transfer to a freezer bag. When ready to bake, cook from frozen, adding a few extra minutes to the baking time.
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).