Cream Cheese Stuffed Mushrooms: The Ultimate Appetizer Recipe

Chicken Braemar, a dish whispered about in hushed tones among those in the know, is about to become your new weeknight obsession. Imagine tender chicken, bathed in a creamy, dreamy sauce infused with the smoky allure of bacon and the subtle sweetness of mushrooms. Sounds divine, doesn’t it?

While its exact origins are shrouded in a bit of mystery, Chicken Braemar is believed to have Scottish roots, possibly named after the village of Braemar, known for its royal Highland Gathering. Whether or not Queen Victoria herself savored this creamy delight is up for debate, but one thing is certain: this dish has stood the test of time, evolving into a comforting classic enjoyed around the world.

But what makes Chicken Braemar so irresistible? It’s the perfect symphony of flavors and textures. The richness of the cream sauce is balanced by the savory bacon and earthy mushrooms, creating a truly unforgettable culinary experience. Plus, it’s surprisingly easy to make! This recipe is perfect for a cozy family dinner or even a slightly more elegant gathering. Get ready to impress your friends and family with this deceptively simple yet incredibly delicious dish. I promise, you’ll be making this one again and again!

this Recipe

Ingredients:

• 1.5 lbs large white or cremini mushrooms, stems removed
• 4 oz cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped fresh parsley
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs (panko preferred)
• 2 tablespoons olive oil, plus more for drizzling
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: Pinch of red pepper flakes for a little heat
• Optional: 1/4 cup cooked and crumbled bacon

Preparing the Mushrooms:

1. Preheat your oven to 375°F (190°C). This is crucial to ensure the mushrooms cook evenly and the filling gets nice and bubbly.
2. Clean the mushrooms. Gently wipe each mushroom cap with a damp paper towel to remove any dirt or debris. Avoid soaking them in water, as they will absorb it and become soggy.
3. Remove the stems. Carefully twist and pull out the stems from each mushroom cap. Set the stems aside; we’ll use them in the filling!
4. Prepare the baking sheet. Lightly grease a baking sheet with olive oil or line it with parchment paper. This will prevent the mushrooms from sticking.
5. Arrange the mushroom caps. Place the mushroom caps, open-side up, on the prepared baking sheet.

Making the Cream Cheese Filling:

1. Chop the mushroom stems. Finely chop the mushroom stems that you removed earlier. You want them to be in small pieces so they incorporate well into the filling.
2. Sauté the mushroom stems and onion. Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the chopped mushroom stems and red onion and cook until softened, about 5-7 minutes. This step helps to release their flavors and prevents them from being too raw in the filling.
3. Mince the garlic. Add the minced garlic to the skillet during the last minute of cooking. Be careful not to burn the garlic, as it can become bitter.
4. Combine the ingredients. In a medium bowl, combine the softened cream cheese, Parmesan cheese, cooked mushroom stem and onion mixture, chopped parsley, salt, pepper, and optional red pepper flakes and bacon (if using).
5. Mix well. Use a fork or spoon to thoroughly mix all the ingredients until they are well combined and the filling is smooth and creamy. Taste and adjust seasonings as needed. You might want to add a little more salt, pepper, or Parmesan cheese to your liking.

Stuffing and Baking the Mushrooms:

1. Stuff the mushroom caps. Using a spoon or your fingers, fill each mushroom cap generously with the cream cheese mixture. Mound the filling slightly on top of each mushroom.
2. Sprinkle with breadcrumbs. Sprinkle the tops of the stuffed mushrooms with breadcrumbs. This will add a nice crispy texture to the finished dish.
3. Drizzle with olive oil. Drizzle the stuffed mushrooms with the remaining 1 tablespoon of olive oil. This will help them to brown nicely in the oven.
4. Bake the mushrooms. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly. The exact baking time will depend on the size of your mushrooms, so keep an eye on them.
5. Check for doneness. To check if the mushrooms are done, insert a fork into one of the caps. It should be tender and easily pierced. The filling should be heated through and slightly browned.
6. Broil for extra browning (optional). If you want the tops of the mushrooms to be even more browned, you can broil them for the last 1-2 minutes of cooking. Watch them carefully to prevent burning!

Serving the Cream Cheese Stuffed Mushrooms:

1. Let them cool slightly. Remove the baking sheet from the oven and let the stuffed mushrooms cool for a few minutes before serving. This will prevent you from burning your mouth!
2. Garnish (optional). Garnish with fresh parsley or a sprinkle of Parmesan cheese before serving.
3. Serve immediately. Serve the cream cheese stuffed mushrooms warm as an appetizer or side dish. They are best enjoyed fresh out of the oven.

Tips and Variations:

• Cheese Variations: Feel free to experiment with different types of cheese in the filling. Gruyere, mozzarella, or even a little goat cheese would be delicious additions.
• Meat Additions: Add cooked and crumbled sausage, prosciutto, or pancetta to the filling for a heartier appetizer.
• Vegetable Additions: Add finely chopped spinach, sun-dried tomatoes, or roasted red peppers to the filling for extra flavor and nutrients.
• Spice it up: Increase the amount of red pepper flakes or add a dash of hot sauce to the filling for a spicier kick.
• Make ahead: You can prepare the stuffed mushrooms ahead of time and store them in the refrigerator until ready to bake. Just add a few extra minutes to the baking time.
• Freezing: While not ideal, you can freeze the baked stuffed mushrooms. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. Reheat them in the oven until heated through. The texture may be slightly altered after freezing.
• Mushroom Selection: While I prefer large white or cremini mushrooms, you can also use portobello mushrooms for a larger, more substantial appetizer. Just adjust the baking time accordingly.
• Breadcrumb Alternatives: If you don’t have breadcrumbs, you can use crushed crackers or even almond flour for a gluten-free option.
• Garlic Lovers: If you’re a garlic lover like me, feel free to add an extra clove or two to the filling.

Enjoy your delicious Cream Cheese Stuffed Mushrooms! They’re always a crowd-pleaser.

Conclusion:

So there you have it! These Cream Cheese Stuffed Mushrooms are truly a must-try for your next gathering, weeknight dinner, or even just a satisfying snack. I know, I know, I might be biased, but trust me on this one. The creamy, tangy filling combined with the earthy mushrooms creates a flavor explosion that’s simply irresistible. They’re surprisingly easy to make, require minimal ingredients, and are guaranteed to impress anyone who tries them.

What makes these mushrooms so special, you ask? It’s the perfect balance of textures and tastes. The tender, juicy mushrooms provide a wonderful base for the rich and decadent cream cheese mixture. The garlic and herbs add a savory depth that elevates the entire dish. And let’s not forget the golden-brown, slightly crispy tops that add a delightful textural contrast. Honestly, every bite is a little piece of heaven!

But the best part about this recipe is its versatility. Feel free to get creative and customize it to your liking! For a spicier kick, add a pinch of red pepper flakes to the cream cheese mixture. If you’re a fan of bacon (and who isn’t?), crumble some cooked bacon on top before baking for an extra layer of smoky goodness. You could also experiment with different types of cheese, such as Gruyere or Parmesan, to create a unique flavor profile. Or, for a vegetarian option, add some finely chopped spinach or sun-dried tomatoes to the filling.

Serving Suggestions: These Cream Cheese Stuffed Mushrooms are fantastic as an appetizer, but they can also be served as a side dish alongside grilled chicken, steak, or fish. For a more substantial meal, try serving them over a bed of pasta or rice. They’re also delicious cold, making them a perfect addition to a picnic or potluck. And if you happen to have any leftovers (which is unlikely!), they can be easily reheated in the oven or microwave.

I’m confident that you’ll absolutely love these Cream Cheese Stuffed Mushrooms. They’re a crowd-pleaser, a flavor sensation, and a guaranteed hit at any occasion. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure! I promise you won’t be disappointed.

Now, I want to hear from you! Once you’ve tried this recipe, please come back and share your experience in the comments below. Did you make any variations? What did you think of the flavor? What did your friends and family say? I’m always eager to hear your feedback and learn from your experiences. And don’t forget to snap a picture of your delicious creations and share them on social media using the hashtag #CreamCheeseStuffedMushrooms. I can’t wait to see what you come up with!

Happy cooking, and enjoy!