Stuffed Vegetarian Cocktail Mushrooms
Serves: 12-15
  • 25-30 Cremini Mushrooms
  • 4 cloves Garlic, minced
  • ½ Shallot, minced
  • 16 ounces Cream Cheese, softened
  • 3 ounces Pepper Jack Cheese, shredded
  • ¼ cup Parmesan
  • 2 tbsp Butter
  • S+P to taste
  1. Preheat your oven to 350F and grease a medium-sized baking dish with Butter.
  2. Carefully break off the Mushroom’s Stems and wash thoroughly. Finely dice the Stems, Garlic and Shallot and mix together.
  3. Add the Mushroom mixture to a large skillet with 1 tbsp. of Butter. Sauté over medium heat until browned. Set aside to cool for 10 minutes.
  4. Clean the Mushroom Caps with a damp paper towel. Hollow out the center of each Mushroom Cap with a small spoon to make room for the stuffing. Place Mushroom Caps, hollow side up, in the buttered baking dish.
  5. Mix cooled Mushroom mixture with Cream Cheese, Pepper Jack Cheese and Parmesan. Add S + P to taste.
  6. Using a small spoon, divide the Cheese and Mushroom mixture among the Mushroom Caps.
  7. Bake Mushrooms for 20 minutes. Finalize by turning on the broiler for 2 minutes to make the tops crusty and brown.
  8. Note: I also like to add crumbled Italian Sausage to the Cream Cheese Mixture. Simply cook Sausage to packaged directions and add at step 5.
Recipe by Slice of Jess at