The ultimate cheese stuffed mushrooms made in under 30 minutes! Filled with softened cream cheese, garlic, spinach, and red peppers.

The easiest and most delicious cheese stuffed mushrooms you’ll ever make! This recipe is very versatile and you can add or omit whatever ingredient you’d like.

I used baby Bella mushrooms but you may use whichever mushrooms you prefer. I really love cream cheese for fillings, I even use it for Crab Stuffed Salmon and Crab Stuffed Peppers.

If you’re not a fan of cream cheese, mascarpone cheese works as well. Also, I’m not a fan of adding the mushroom stems to the filling, but feel free to add them. Make sure you don’t rinse the mushrooms with water. Here’s a great article on how to clean mushrooms properly.

Why These Cheese Stuffed Mushrooms Are So Good:

They are super flavorful and low carb
Super inexpensive to make and you probably have most of the ingredients on hand.
They are very versatile, you may add as many veggies as you’d like to the cream cheese filling.

Variations:

Use shredded Gouda cheese instead of shredded cheddar cheese.
Add some finely diced jalapenos to the filling to make them spicy.
Add crab to the cheese mixture.

How to Make Cheese Stuffed Mushrooms:

To make these delicious mushrooms here’s all you have to do:

Preheat oven to 40 degrees F.
Heat some oil in a small skillet over medium-high heat.
Add the red bell peppers and cook for 2-3 minutes.
Stir in the fresh garlic, season with salt and pepper, and cook for 15 seconds.
Remove the pepper mixture from the heat and set aside.
Clean the mushrooms with a damp cloth and remove the stems.
In a large bowl, mix the softened cream cheese, chives, scallions, pepper mixture, fresh spinach, and season with salt and pepper.
Fill mushrooms with the cheese mixture and then top with shredded cheddar cheese.
Bake for 15 minutes and enjoy!

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