Allergy Associates of La Crosse / Recipes / Garlic Parmesan Stuffed Mushrooms

Garlic Parmesan Stuffed Mushrooms

Yields 8 servings


  • 16 mushrooms
  • 1 Tbsp. olive oil
  • 2 Tbsp. garlic cloves, minced
  • 1 tsp. salt, divided
  • 1 tsp. black pepper, divided
  • 8 oz. cream cheese
  • 1/4 cup Italian breadcrumbs
  • 1/2 cup parmesan, shredded
  • 2 Tbsp. fresh parsley, chopped plus more for garnish


  1. Preheat the oven to 350°F. Set aside a rimmed baking sheet.
  2. Clean mushrooms and remove stems. Finely chop the stems and set aside the mushroom caps.
  3. In a skillet over medium heat, add olive oil, chopped stems, minced garlic, and 1/2 teaspoon each of salt and pepper.
  4. Cook for 6-8 minutes, stirring often, then remove from heat.
  5. Combine the cooked stems, cream cheese, breadcrumbs, 1/4 cup of the shredded parmesan, parsley, and remaining salt and pepper into a medium bowl and mix until well combined.
  6. Place mushroom caps on the baking sheet spaced evenly. Then place a large scoop of the cream cheese mixture onto each of the caps.
  7. Top each mushroom with the remaining parmesan cheese and bake for 20 minutes.
  8. Garnish with parsley and serve.

Nutrition per serving: 80 calories, 4 g carbohydrates, 15 mg cholesterol, 7 g fat, 2 g protein, 260 mg sodium, 1 g sugar.

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