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Stuffed Mushroom Caps

 They are great appetizers or party food and can be prepped ahead of time.
Servings 4


  • 24 white button mushrooms
  • 250 gr cream cheese at room temperature
  • 1 large garlic clove minced
  • 2 tbs chopped coriander
  • 1 tbs chopped parsley
  • 60 gr grated mature cheddar cheese
  • 1/2 cup bread crumbs divided in half
  • salt,pepper to taste
  • 1 tbs olive oil


  • Preaheat oven to 180 C, line cookie sheet with grease-proofpaper.
  • With damp kitchen towel clean the mushrooms,remove the stems and set aside.
  • In a large bowl combine cream cheese, mincedgarlic, chopped parsley and coriander, cheddar cheese and half of the breadcrumbs.Finley chop mushroom stems and add to the cream cheese. Mix all until combined.Season with salt and pepper.
  • Scoop about 1 tbs of cream cheese mix into themushroom caps. Sprinkle with remaining breadcrumbs and drizzle with littleolive oil.
  • Bake for 20-25 minutes or until browned. Leavefor a few minutes to cool before serving.


Course: Appetizer
Cuisine: American