We never have leftovers when I make Cheesy Baked Stuffed Mushrooms. We can finish off three pints in one sitting. No joke. When we cook them over a grill these bad boys never make it to the dinner table, sometimes being pulled off the grill and popped into eager mouths. Perfect for a snack, side dish, dish to pass at an event, or great for a main course.
This week I made them for the Green Bay Packers Playoff game for the NFC Championship game with some cheddar bacon cheeseburgers. After such a sad loss, stuffed mushrooms were just the pick-me-up we needed. You better believe that as a Wisconsinite I am a true Packer-Backer. Go-Pack-Go 😉
Published January 28, 2021
Updated March 2, 2022
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How to cook Cheesy Stuffed Mushrooms
Typically, we cook stuffed mushrooms on our Webber grill. However, with the basement bedroom remodel, Tyler was working on wiring the basement and I decided to bake them in the oven. Cheesy Stuffed Mushrooms on a grill cook pretty quick, you just have to make sure they do not tip over and end up dumping out all of the ooey-gooey cheesiness into the flames.
So, in the oven, baking them in a 9 X 13-inch pan was pretty easy. As a result, these baked mushrooms only took 20-minutes to cook.
The ingredients in the cheese filling are pretty simple and very customizable. For example, you can add more chili powder, red pepper flakes, more garlic, add more cheese, sprinkle with paprika, or keep them simple. Really, the spices and seasonings are up to you. For instance, I like to use a blend of white mushrooms and baby portabellas. You can then choose whichever mushrooms you want for this recipe.
On another note, making stuffed mushrooms with giant portabella mushrooms is amazing! Just make sure you buy enough so you do not have to cut yours up to share with your kids. True story.
Cost Breakdown to Make Three Pints
The cost of making stuffed mushrooms can vary based on the ingredients you use as the filling. For example, the cost of buying pre-shredded cheese can be much more than just buying a block and shredding it at home. Additionally, we use sweet peppers and green onions for more than one recipe a week, thus, making the cost for that item purchased to be spread through more than one meal. That is why, in the breakdown below, you will see the cost for garlic, sweet peppers and green onions to be so low.
1 Pint Baby Bella Mushrooms $1.09
2 Pints White Mushrooms $2.05 each
1 8oz Package Cream Cheese $0.79
1 Cup Shredded Parmesan Cheese $1.45
2 Garlic Cloves $0.35
1 Sweet Pepper $0.25
2 Green Onion $0.10
Total Cost for three pints was $8.13.
Recently, at our local ALDI, they have been selling Stuffed Mushrooms in the produce section. The cost for six stuffed mushrooms was $4.39. On the other hand, I can make a total of thirty-one Baked Cheesy Stuffed Mushrooms for $8.13, while the ALDI premade ones would be thirty-one for $22.38. That is a huge difference in price and helps to show how dramatic the difference in cost would be between homemade and premade.
Cheesy Baked Stuffed Mushrooms Recipe
Ingredients for Cheesy Baked Stuffed Mushrooms
3 Pints Whole Mushrooms
1 Package Cream Cheese
1 Cup Shredded Parmesan
2 Garlic Cloves
1 Sweet Pepper
2 Green Onions
1/4 tsp Chili Powder
1/2 tsp Salt
1/4 tsp Black Pepper
Directions for Cheesy Baked Stuffed Mushrooms
1. Firstly, preheat oven to 350 degrees. Secondly, remove mushrooms from their container and gently wipe clean with a dry towel. For example, using a wet towel can cause the mushrooms to become slimy. Third, remove the stems and set back into the pint container, discard later, or save for making vegetable stock.
2. Open cream cheese package and then put it into a large bowl.
3. Shred 1/3 parmesan cheese block and then put into bowl on top of cream cheese.
4. Remove skin and mince 2 garlic cloves and then put them in the bowl. I love using my bench scraper because it helps to keep the garlic smell off my hands! Honestly, how many times have you smelt garlic on your hands days after cooking with it? Just use the knife to slide the garlic, or even onion, onto the bench scraper and you can then bring it to wherever you need without transferring the smell! This one was a gift and collapses which is great for storage.
5. Wash a sweet pepper, cut in half and remove seeds, and then dice it, adding the pieces into the bowl.
6. Cut up green onion and then put the peppers into the bowl with all other ingredients.
Pro Tip: Using kitchen scissors, instead of a knife, is a great way to cut green onion and keep their shape. For example, they will not flatten or get mushed on the cutting board.
7. Then add black pepper, salt, chili powder to the cheese mixture.
8. Use a hand mixer to blend the ingredients in the bowl until fully combined. This can take some time if the cream cheese is still cold. However, if you rest the cream cheese in the bowl for twenty minutes, it becomes easier to blend.
9. Using a teaspoon, scoop some cream cheese mixture into the inside of a mushroom cap. Then, press it in using the backside of the spoon. Just make sure to not overfill mushrooms as the cheese will just leak out and you will be sad.
10. When full, place stuffed mushroom into a 9 X 13 pan that has been sprayed with non-stick spray. Or place them on a plate to bring to your grill if you are going to grill them.
11. Bake the Cheesy Stuffed Mushrooms for 15-25 minutes or until the tops are golden brown.
12. If desired, turn on the broiler to brown the tops for just a minute or two. Keep a watch on them as they will brown fast.
Remove the Baked Cheesy Stuffed Mushrooms from the oven and let rest a few minutes before serving, then enjoy!
Cheesy Baked Stuffed Mushrooms Recipe
How to make the BEST Cheesy Baked Stuffed Mushrooms
- 9 X 13-inch bake dish
- 3 pints Whole Mushrooms
- 8 oz Cream Cheese
- 1 cup Parmean shredded
- 2 Garlic Cloves minced
- 1 Sweet Pepper minced
- 2 Green Onions
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Chili Powders
- Preheat oven to 350 degrees.
- Remove mushrooms from their container and gently wipe clean with a dry towel.
- Remove the stems and set back into the pint container, discard later. Using a wet towel can make them slimy.
- Open cream cheese package and then put it into a large bowl.
- Shred 1/3 parmesan cheese block and then put into bowl with the cream cheese.
- Remove the skin and then mince 2 garlic cloves and put them in the bowl.
- Wash a sweet pepper, cut in half and remove seeds, and then dice, then put pieces into the bowl.
- On a cutting board, cut up green onion using a kitchen scissors and then put the pieces into the bowl with all other ingredients.
- Add 1/4 tsp black pepper, 1/2 tsp salt, 1/4 tsp chili powder to the cheese mixture.
- Using a hand mixer blend the ingredients in the bowl until fully combined.
- Using a teaspoon, scoop cream cheese mixture into the inside of a mushroom cap.
- Press it in using the backside of the spoon, making sure to not overfill mushrooms as the cheese will just leak out.
- When full, place stuffed mushroom into a 9 X 13-inch pan that has been sprayed with non-stick spray.
- Bake the Cheesy Stuffed Mushrooms for 15-25 minutes or until the tops are browned.
- If desired, turn on the broiler and darken tops, for just a minute or two.
- Keep a watch on them as they will brown fast.
- Remove from the oven and let rest a few minutes before serving.
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