Grand Cheese Stuffed Mushrooms

Grand Cheese Stuffed Mushrooms


(2 votes) 4 2

A delicious vegetarian meal and a tasty appetizer for anyone.

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  • 2 lbs. very large mushrooms, washed and stemmed
  • Butter
  • Fresh bread crumbs
  • Freshly grated Parmesan
  • Chopped fresh parsley
  • Stuffing mixture:
  • Stems from 2 lb. mushrooms
  • Butter
  • Chablis
  • 2 cloves garlic, minced
  • Salt and pepper
  • 1 lb. cream cheese, softened
  • 1 tsp. garlic powder
  • 1/2 C. chopped parsley
  • 1 tsp. dill weed
  • 1/2 C. butter
  • 1/4 C. sour cream

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Prepare stuffing mixture and set aside. For stuffing: Chop stems and sauté in butter with a splash of Chablis and minced garlic. Season to taste with salt and pepper. In mixing bowl combine cream cheese, garlic powder, chopped parsley, dill weed and ½ C. butter. Drain sautéed mushroom stems and add to cheese mixture with sour cream. Sauté mushroom caps in butter until soft. Allow to cool slightly. Fill caps with cheese stuffing mixture. Sprinkle with a topping of half bread crumbs and half grated Parmesan. Bake at 400 degrees until hot and golden brown. Garnish with fresh parsley.

Reviews (1)

  • I made this and they were fabulous! My guy just couldn't get enough of them. Since it's just the two of us, we had them the next day and yes, they're very good cold, as well! Thanks for this fab recipe!

    Flag as inappropriate Rebecca007  |  July 26, 2008

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