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Get ready to discover the ultimate recipe for stuffed mushrooms with cream cheese, accompanied by roasted cherry tomatoes. The blend of fresh herbs, garlic, cream cheese, and extra virgin olive oil creates a delicious and tasty combination.
This vegetarian dish is the perfect side dish, lunch, or light dinner you can enjoy at any time of the year.
Other recipes you may like: Baked Brie Cheese, Creamy Sweet Potato Bake, or our tasty German Potato Salad.
I can never make enough of these tasty stuffed mushrooms because everyone in my family loves them, especially my 11-year-old daughter who has been a vegetarian for the past 2 years.
We love to eat them with a little side salad and slices of baguette bread to soak up the delicious olive oil the mushrooms have been baked in.
If you are not too keen on too much olive oil, you can use it just a little bit. The result will still be delicious.
How To Make Stuffed Mushrooms With Cream Cheese In A Few Simple Steps
Prepare The Mushrooms
First off, I clean the mushrooms by wiping off any dirt with a paper towel. The next step is to remove the stems with a knife or you could also use a teaspoon. Set the mushrooms aside for later.
Saute The Onion And Mushroom Stems
Next, I finely chop the mushroom stems, the grated garlic, and half a chopped onion and sauté them in a saucepan with a little olive oil. Season with a little salt and pepper. It smells delicious already.
Mix the Ingredients
Into a mixing bowl, add the cream cheese, chopped herbs, and sautéed vegetables. Stir with a wooden spoon until the mixture is smooth and thoroughly combined.
Stuff The Mushrooms
Use a teaspoon to stuff the mushrooms with our aromatic cream cheese mixture. Place the stuffed mushrooms into a baking dish.
Final Touches
Cut the cherry tomatoes crosswise and place them in between the mushrooms. Drizzle with the olive oil and bake in the oven for around 30 minutes. Enjoy! Bon Appetit!
What We Love About The Dish
The combination of roasted cherry tomatoes plus the mushrooms is divine. So please, don’t skip the tomatoes. Trust me on this one.
Our stuffed mushroom dish is also very versatile. To enhance the flavor of these cream cheese-stuffed mushrooms, consider blending in some soft goat cheese for a unique twist. Why not experiment with different herbs, or add a few chili flakes to spice things up? Anything goes in my kitchen…
White button mushrooms are available all year round, therefore you can enjoy our tasty and healthy mushroom dish at any time of the year.
Another great advantage of our stuffed mushroom dish is that you can easily prepare it in advance. It should keep fresh in the fridge for two to three days.
Lastly, the prep time is just 15 minutes and the mushrooms are ready to eat in around 30 minutes. Quick, easy, and tasty. But you will still impress friends and family with this vegetarian dish.
The BEST Stuffed Mushrooms With Cream Cheese
Let’s check out the printable recipe. I am sure this yummy vegetarian dish will become a staple on your menu.
You can also watch my cooking tutorial here.
If you enjoy the recipe, I would love for you to leave a rating and a comment. In case you have any questions, please don’t hesitate to ask.
But enough said – put on your apron and let’s get cooking.
Stuffed Mushrooms with Cream Cheese
Equipment
Ingredients
- 12 white button mushrooms
- 8 to 10 cherry tomatoes
- 1/4 cup extra virgin olive oil
- 1/2 brown onion
- 1 clove garlic
- 4 oz cream cheese = 125 grams
- 1/2 bunch fresh flat leave parsley, finely chopped
- 5 twigs fresh thyme, finely chopped
- salt and pepper to taste
Instructions
- Clean the mushrooms with a soft cloth. Gently brush off any dirt.12 white button mushrooms
- Remove the mushroom stems with a teaspoon. Set the mushrooms aside for later.
- Finely chop the stems and also the onion.1/2 brown onion
- Heat up some olive oil in a frying pan and fry the stem/onion mixture until the onion becomes translucent.
- Season with a pinch of salt.
- In a mixing bowl, mix together the cream cheese, herbs, grated garlic, and onion/stems until the mixture is smooth.4 oz cream cheese = 125 grams, 1/2 bunch fresh flat leave parsley, finely chopped, 5 twigs fresh thyme, finely chopped, 1 clove garlic
- Season with salt and freshly ground pepper.salt and pepper to taste
- With a teaspoon, fill the mushrooms with the mixture.
- Put the filled mushroom into a baking dish.
- Put the cherry tomatoes in between the mushrooms.8 to 10 cherry tomatoes
- Drizzle with olive oil.1/4 cup extra virgin olive oil
- Bake in a preheated oven at 180 Degrees Celsius/350 Degrees Fahrenheit for 30 minutes.
- Let them cool down for a bit and ENJOY!