Stuffed Mushrooms (appetizer)

Collected by Debra Stoleroff from Melissa Gosselin

Reprinted from Plainfield Co-op Newsletter: Winter 2021

Melissa always brings good food to potlucks. She recently brought this yummy, warm, winter appetizer to an event. I liked them so much I asked if I could share the recipe with Co-op members. I was surprised how simple the recipe was. — Debra Stoleroff


  • 1 tablespoon olive oil
  • 20 white or crimini mushrooms
  • 8 oz package of cream cheese at room temperature
  • 1 or more cloves of garlic
  • 1/4 c. parmesan cheese
  • Salt and pepper


  1. Wash and dry the mushrooms.
  2. Destem the mushrooms, cutting off any imperfections from the stems.
  3. Mince the stems very fine.
  4. Heat 1 Tbsp. of oil in pan.
  5. Mince 1 clove of garlic (or more if you’re a garlic lover).
  6. Add minced stems and garlic to pan and cook until water is released. Don’t overcook.
  7. Let cool for a few minutes and then add the cream cheese, 1/4 cup parmesan cheese, some salt and pepper. Mix well.
  8. Top each mushroom with mixture.
  9. Bake at 400 ̊ for 20 minutes.


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