These creamy stuffed mushrooms are so easy to throw together. They’re great for parties, and the variations are endless.
You all know I love mushrooms, like a LOT. I even go in the woods foraging for them. To honor the mushrooms of fall I stuffed them with my all time favorite combination of ingredients for this recipe: few rich cheeses, shallots, a little garlic and touch of thyme. It can’t get more delicious and easy than that.
There are some days where you just crave the simple and the good. Something that you know will go well together and is easy to make.
I don’t always feel up to cooking a full dinner on weeknights, so I’m constantly trying to come up with short recipes that I can plug seasonal produce into at any time of year that allow me to put a meal on the table without having to think too much. Creamy stuffed mushrooms is that kind of recipe. The mushroom shells becomes an empty canvas, for you to top with any combination of flavor and color that can be scooped out of the palette of your pantry.
The mushroom’s are so addictively flavorful I always make extra because I eat half right out of the pan. You’ll need to save this recipe for your next party. They are delicious as an appetizer, side dish, or just a snack! I swear I can just eat and eat and eat these things.
These creamy stuffed mushrooms recipe also lends itself well to being made ahead. You can mix the filling up the day before, load it inside the mushrooms, and it will be ready to go when you’re ready to bake.
- 20 white button mushrooms
- 3 medium shallots, finely diced
- 4 garlic cloves, minced
- 1/2 tsp fresh thyme
- 1/3 cup cream cheese, softened
- 1 egg yolk
- 1/2 cup truffled cheese, grated
- salt and pepper to taste
- 1 tbsp oil for frying
- 1/2 tbsp butter
- Wipe off mushrooms with a damp paper towel. Twist stems of mushrooms to remove. Chop them finely and add to diced shallots.
- Heat the oil and butter on a frying pan over medium high heat. Add shallots with mushrooms. Season with salt and pepper and sauté until golden brown, about 5 minutes. Add garlic and thyme and cook for 2 more minutes. Set aside to cool.
- In a bowl, combine softened cream cheese, egg yolk, and truffled cheese. Mix well.
- Add cooled onion mixture and stir to combine.
- Preheat oven to 375 F degrees. Line a baking sheet with parchment paper or use oven safe skillet.
- Stuff mushroom shells with the mixture pressing slightly to fill the cavity. Add a little extra to create a mound on top of the mushroom.
- Bake for 20 minutes and, optionally, broil the last minute or two for more golden brown topping.
- Let cool slightly and serve as an appetizer, side dish or snack.
Yummy! We love stuffed mushrooms. I could pop one after the other in my mouth without stopping 😉 . Great filling with the thyme, cream cheese, shallots, cloves, and the truffled cheese!
Thanks Nicoletta! I know what you mean, that’s why double batches are essential 🙂
Love the addition of the truffled cheese – YUM!
Thanks Sarah!
Stuffed mushrooms 🙂 are always a great appetizer! 🙂 lovely pictures
Thank you!
Drooling! I love stuffed mushrooms. The addition of truffles cheese sounds awesome, and I’m happy I know where I can get some! Delicious 🙂
Thanks Vanessa!
These mushrooms look amazing! I love mushrooms, but my husband doesn’t, so I don’t make them often. Then, I order dishes with mushrooms when we eat out. I think I’d like to try this recipe, though!
Thanks Cathy! I hope you like it!