I first tried these at Great Wall Buffet in Augusta on my mom’s birthday, and I was determined to try to recreate them at home; I’m not sure I succeeded, but my version is still tasty — my mother, who doesn’t like cream cheese (horror!) declared them delicious. Unlike my Classic Stuffed Mushrooms, these are filled with a creamy blend of cream cheese and parmesan, topped with a bit of cayenne. Simple as that. Because this recipe doesn’t make use of the stems, you can toss them if you’d like, but I would reserve them for use in another dish, such as a meatloaf or stir fry. Next time, I’m going to try adding a half cup or so of bacon bits! It’s so simple that it’s versatile — you could even add crab meat, for a rangoon-esque mushroom filling.
Cream Cheese-Stuffed Mushrooms
- 1 package cream cheese
- 1/2 c grated parmesan
- 2 baskets white mushrooms, stemmed
Bring cream cheese to room temperature to soften and preheat oven to 350°F. Using a hand mixer, whip together with grated parmesan. Fill stemmed mushrooms and place in a shallow baking dish with a little bit of water in the bottom. Top with a sprinkle of cayenne and bake 15-20 minutes, until cheese has melted.