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Cheese-stuffed mushrooms

A yummy, nutritious appetizer

Nutritive values per serving


212 Kcal


14 g


12 g


12 g

If you like mushrooms, you’re going to love this recipe. It’s soft, cheesy and loaded with protein, vitamins and minerals. Mushrooms promote vitamin D synthesis and are very low in carbs and sodium. They help maintain blood pressure and blood sugar levels and their vitamin profile makes them great for bone health and immunity too.

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(makes 2 servings)

  • 10 pcs of button mushrooms    

  • 1 tsp chopped garlic

  • 2 tbsp bread crumbs

  • 2 tbsp parmesan cheese

  • 1 tsp olive oil     

  • 1 tbsp cream cheese                   

  • 1 tsp butter                                    

  • 2 tsp fresh parsley              

  • 1 tsp fresh thyme               

  • Black pepper to taste     

  • Salt to taste

How to prepare:

  1. Preheat the oven to 400 degrees F. Lightly coat a rimmed baking sheet with butter. Wash Remove stems from mushrooms. Lightly brush any dirt from mushroom caps and stems. Arrange mushroom caps, stemmed sides up, on the prepared baking sheet. Chop stems

  2. Heat oil in a large nonstick pan over medium-high flame. Add chopped mushroom stems, garlic, salt and pepper; cook, stirring often, until mushrooms soften and turn golden brown, and moisture has evaporated (about 5 minutes). Add breadcrumbs; cook, stirring often, until they turn light golden (about 1 minute). Add cream cheese, parsley, thyme and parmesan; remove from heat, and stir until well combined

  3. Spoon 1 heaping teaspoon mushroom mixture into each mushroom cap

  4. Stir the remaining mushroom mixture and ½  tablespoon of parmesan cheese in a small bowl.  Lightly brush the tops of mushrooms with butter. Working with one mushroom cap at a time, gently dip the stuffed top of each mushroom cap in the mushroom- parmesan mixture to lightly coat it and then return it to the baking sheet

  5. Bake in the preheated oven until the tops of mushrooms are golden brown (approx 20 to 22 min) and mushrooms are still soft

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