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Foolproof Mushrooms

These yummy bites pack a lot of zingy flavor and can be made up to 4 hours ahead, refrigerated, then warmed, for convenience. Try adding chopped artichoke hearts for an extra-special touch. —Gail Lucas, Olive Branch, Mississippi
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2-1/2 dozen


  • 1 package (6-1/2 ounces) garlic-herb spreadable cheese
  • 3 tablespoons grated Parmesan cheese, divided
  • 30 small fresh mushrooms, stems removed
  • Thinly sliced fresh basil, optional


  • Preheat oven to 400°. In a small bowl, combine spreadable cheese and 2 tablespoons Parmesan cheese; spoon into mushroom caps.
  • Transfer to a foil-lined baking sheet; sprinkle with remaining Parmesan cheese. Bake 10-12 minutes or until lightly browned. Garnish with basil if desired.
Nutrition Facts
1 mushroom: 29 calories, 3g fat (2g saturated fat), 8mg cholesterol, 45mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 1g protein.
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Average Rating:
  • pajamaangel
    Jan 30, 2017

    I cannot give an accurate rating as the store did not have garlic-herb spread. I substituted Philadelphia garden vegetable spreadable cream cheese and they were absolutely delicious! I didn't have one mushroom remaining and when they ran out we were all disappointed.

  • alfoa
    Jan 20, 2017

    About as easy as stuffed mushrooms can get. I don't think anyone notices the lack of effort. Made more than 30 mushrooms.

  • MichMajor
    Oct 10, 2011

    Simple, falvourful, prefect appetizer to make when company comes over!

  • barbwirevt
    Apr 6, 2011

    Love this recipe! Very easy to make and always comes out great. I don't use the basil and I don't place them on tin foil. I simply spray my pan with non-stick cooking spray. I discovered this recipe a couple of months ago and have already made it several times. Very yummy.

  • TristanRB
    Jun 19, 2010

    Made these for my husband and he loved them. Very simple to do.