Stuffed Mushrooms (Recipe)

I wanted to share another recipe from Jaime and my summer party menu.  This has been one of my favorite recipes since I was a kid, but I have altered it a bit by adding fresh rosemary.  If you don’t have any rosemary, don’t worry, it is great without the rosemary as well.

Stuffed MushroomsTo make the stuffed mushrooms, I used the following:

  • About 30 medium size mushrooms
  • 1/2 cup butter
  • 1 clove garlic, pressed
  • 1 8 ounce package cream cheese
  • 3/4 cup shredded Parmesan cheese
  • 5 Tablespoons milk
  • 2 springs of fresh rosemary (optional)

I washed and dried the mushrooms.  I removed the stems from the mushrooms and reserved them for another use.  I melted the butter in the microwave and added the pressed garlic.  I dipped each mushroom cap in the butter and placed the caps in a glass baking dish, with what was the stem side up.  I used a pastry brush to brush the remaining garlic butter over the mushrooms.

In a medium bowl I mixed together the cheeses and milk.  I placed a heaping spoonful of the cheese mixture into each mushroom cap.  I cut the rosemary springs into pieces and sprinkled it over the mushrooms.

I made the mushrooms the morning of our party and refrigerated them until our guests arrived.  When I was ready to bake the mushrooms, I preheated the oven to 350 degrees Fahrenheit and baked the mushrooms for about 15 minutes, until the cheese was melted and beginning to brown. Enjoy!

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Stuffed Mushrooms (Recipe) — 6 Comments

    • Thanks Jessi. My rosemary grew so slowly the first year, but it seems to have taken off in year two. Is your rosemary in pots or in the ground? Mine is in a pot outside. I’m hoping to bring it inside this winter, but I am a bit worried about bringing some uninvited visitors in with it. Thanks for hosting!

    • Thanks Kristin. I found it today! (It was stuck in the pocket of a bag and, of course, that was the last place I thought to look.) I’m looking forward to taking some new photos for my blog. Hope you find yours soon!

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