Pepper and Cheese Stuffed Mushrooms
These stuffed mushrooms are pure comfort in bite-sized form! Creamy cheese melts into a perfect union with sweet peppers and savory mushrooms, creating appetizers that vanish from plates in seconds.
Perfect for parties or fancy dinners at home, each mushroom cap delivers an explosion of flavors that’ll have everyone asking for the recipe.
Variations & Substitutions
You can swap the cream cheese for ricotta for a lighter option, or go bold with smoked cheddar for an extra punch of flavor. Not a fan of bell peppers? Try sun-dried tomatoes or spinach instead.
For a dairy-free version, vegan cream cheese works surprisingly well. The beauty of these mushrooms is that they’re like little edible bowls ready to be filled with whatever makes you happy!
Tips & Tricks for Perfect Results
Here’s my secret to getting these just right: never wash your mushrooms under running water! A damp paper towel is all you need to clean them. Make sure your cream cheese is properly softened – it’ll make mixing so much easier.
I like to slightly overfill the caps because they’ll shrink during baking. For the best texture, make sure to finely chop all your ingredients – nobody wants big chunks falling out of their mushroom! Pre-baking the empty caps helps release excess moisture for a better final result.
Making the Recipe Stand Out
Try marinating the caps in a bit of tamari or soy sauce before stuffing – it adds an amazing umami kick. I love adding a sprinkle of fresh herbs right before serving – parsley, chives, or even a tiny bit of fresh thyme works wonders.
For a gorgeous presentation, use a mix of white button and brown cremini mushrooms. Sometimes I’ll add a tiny pinch of smoked paprika on top before baking for both color and flavor.
Storage & Reheating
These little gems will keep in an airtight container in the fridge for 4-5 days. To reheat, just pop them in the microwave for 30-60 seconds, or better yet, put them back in a 350°F oven for about 10 minutes to crisp up the tops again.
Planning ahead for a party? You can assemble these up to 12 hours in advance and keep them covered in the fridge. Just remember to add a few extra minutes to the baking time since they’ll be starting cold.
Pepper and Cheese Stuffed Mushrooms
Ingredients
- 30 medium button or cremini mushrooms about 1½ pounds
- 8 ounces cream cheese softened
- 1 red bell pepper finely diced
- ¼ cup roasted red peppers drained and diced
- 2 tablespoons grated onion
- 3 cloves garlic minced
- 1 cup shredded Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C)
- Clean those mushrooms with a damp paper towel (never rinse them – they’re like little sponges!)
- Pop off the stems and finely chop them – we’re not wasting those flavorful bits!
- In a skillet over medium heat, sauté the chopped stems, garlic, and onion until golden
- Mix the softened cream cheese, diced peppers, sautéed mushroom mixture, and half the Parmesan in a bowl
- Stuff each mushroom cap generously – don’t be shy!
- Sprinkle remaining Parmesan on top
- Bake for 18-23 minutes until golden brown and bubbly
