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  • Prep
    10 mins
  • Total
    25 mins
  • Servings
    20-24 caps

Cheesy Stuffed Mushroom Caps

Main Ingredient: Mushrooms

Yield: 20-24 caps

Recipe courtesy of Patricia McCammack, Finalist in the 2015 Black Creek® “Everything's Better with Cheddar” recipe contest


  • 2 lbs. fresh mushroom caps (stems removed and reserved)
  • 8 ounces cream cheese
  • 2 tablespoons onions, finely chopped
  • 1/2 c. Cheddar cheese, shredded
  • 1/4 c. plain bread crumbs
  • 1/2 tsp. garlic powder
  • 1 Dash paprika
  • 4 tablespoons butter or margarine


  1. Remove stems from mushroom caps (reserving stems) and gently rinse both caps and stems separately. Finely dice mushroom stems and use enough to make ½ cup. Combine cream cheese, half the cheddar cheese, garlic powder, diced mushroom stems and onions in a medium bowl. Mix well.
  2. Melt butter in a pan over medium heat and sautée mushroom caps, for about 5 minutes, and then repeat with second batch. Stuff caps with filling and arrange caps in a shallow baking dish and sprinkle with bread crumbs, remaining cheddar cheese and paprika. Broil until cheese is melted.

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