Garlic Herb Cream Cheese Stuffed Mushrooms Recipe

Name: Garlic Herb Cream Cheese Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 packages Portobello mushrooms -Stems removed; 1 Provalone cheese slices; 1 Panko bread crumbs; 1 grated parmesan cheese; 8 cream cheese softened; 1 stick butter - softened; 2 tbsp grated parmesan cheese; 2 tbsp minced garlic; 1 1/2 tsp oregano; 1 tsp parsley; 1/4 tsp thyme; 1/4 tsp basil; 1/2 cup milk; 1/4 cup white wine; 1 tsp worcestershire sauce; 1 dash black pepper; 1 cup mayonnaise; 2 cup shredded cheese

Servings: persons

1 packages Portobello mushrooms -Stems removed
1 Provalone cheese slices
1 Panko bread crumbs
1 grated parmesan cheese
8 cream cheese softened
1 stick butter - softened
2 tbsp grated parmesan cheese
2 tbsp minced garlic
1 1/2 tsp oregano
1 tsp parsley
1/4 tsp thyme
1/4 tsp basil
1/2 cup milk
1/4 cup white wine
1 tsp worcestershire sauce
1 dash black pepper
1 cup mayonnaise
2 cup shredded cheese

1
Prepare your Garlic Herb filling.
2
Remove stems from mushrooms.
3
Add olive oil to skillet and add mushrooms to skillet.
4
Cook on medium high for about 5 mins.
5
Next make your cheese sauce.
6
Mix together milk, wine, Worcestershire sauce, mustard, pepper,mayo and cheese in the top of a 2 quart double boiler over simmering water.
7
Cook, stirring occasionally, about 20 minutes or until cheese is melted and mixture is hot.
8
Preheat oven to 375.
9
Cover bottom of baking dish with cheese sauce.
10
Fill each mushroom with the cream cheese filling.
11
Sprinkle each top with panko and parmesan cheese.
12
Top with a piece of provalone cheese and drizzle cheese sauce over tops.
13
Bake for 20 mins.
14
Set oven to broil and move dish under broiler.
15
Cook until cheese is melted and slightly browned on tops.
16
Enjoy!

2036

kcal

Calories

172

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 packages Portobello mushrooms -Stems removed, 1 Provalone cheese slices, 1 Panko bread crumbs, 1 grated parmesan cheese, and more.

Yes, Garlic Herb Cream Cheese Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlic Herb Cream Cheese Stuffed Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions