Every time fall comes around I find myself wanting to have people over more and more. Maybe it’s because the temperatures are getting chillier (which makes me crave less being outdoors) or because the holidays are getting close by the minute, but I love to host little parties at our place and these garlic stuffed mushrooms always make their appearance.
If you haven’t made stuffed mushrooms yet, you are missing big time! They are actually super easy to whip up + really fun to mix. They are also super customizable and while I love mine stuffed with garlic and cheese and tomato, you can also stuff them with whatever else you have on hand (spinach and bacon anyone?) and best of all, they are bite sized which makes them the perfect appetizer.
But what I love the most is that they are a total crowd favorite! So you can make them and be sure that they are going to fly off the table!
For me, the secret to these super delicious garlic stuffed mushrooms is using mozzarella and cream cheese and going heavy with the garlic. The cheese and garlic combo makes it a powerful appetizer without being super overpowering since both ingredients balance things off quite well.
And finally, the thing that blends all the flavor together and makes this taste like a million bucks is baking them! Baking them melts all the cheese and slightly cooks the mushrooms making them soft and tender and bringing out all the flavors. I like to bake them at 375 degrees (not the traditional 350) to make sure they cook quickly and don’t end up soggy.
Finally, you can serve them by themselves like I like to do or place them on top of a small slice of bread if you want them to have a bit more of support.
Garlic Stuffed Mushrooms
½ Pound mushrooms, cleaned
4 tomatoes, sliced
½ Cup mozzarella cheese, diced
2 Tbsps olive oil
1 Tsp salt
3 garlic cloves, minced
¼ Cup cream cheese
Preheat the oven at 375ºF
Remove the stem from the mushrooms and mix them with the olive oil and salt.
In a small bowl mix the cream cheese and minced garlic.
Place the mushrooms on a greased baking tray and fill them with the cream cheese.
Top each mushrooms with the mozzarella and tomatoes.
Bake for 15 minutes, or until the mushrooms are tender.
Remove from the oven and let it cool down for 10 minutes.
Serve and enjoy.
- Preheat the oven at 375ºF
- Remove the stem from the mushrooms and mix them with the olive oil and salt.
- In a small bowl mix the cream cheese and minced garlic.
- Place the mushrooms on a greased baking tray and fill them with the cream cheese.
- Top each mushrooms with the mozzarella and tomatoes.
- Bake for 15 minutes, or until the mushrooms are tender.
- Remove from the oven and let it cool down for 10 minutes.
- Serve and enjoy.