Cheese Stuffed Mushrooms
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Let the Super Bowl Food Fest begin! This whole week, we’re diving into game-day recipes that are perfect for serving at your Super Bowl party. Whether you’re hosting a big gathering or just enjoying the game with family, these dishes are designed to be simple, crowd-pleasing, and full of flavor. I’m really excited about the lineup, and I hope you find some fun and delicious new favorites to add to your playbook!
Today’s recipe is a super easy, 3-ingredient appetizer—Cheesy Stuffed Mushrooms. You only need fresh mushrooms, Alouette spreadable cheese, and crispy breadcrumbs to create a bite-sized snack that disappears fast. With minimal prep and maximum flavor, these mushrooms are the perfect addition to your game-day spread.
One of the best things about this recipe? You can prep it ahead of time! Simply fill the mushrooms with cheese and place them in the fridge. Then, when you’re ready to bake, just add the breadcrumbs and pop them in the oven. No stress, just tasty goodness!
These cheesy stuffed mushrooms are a guaranteed touchdown for your Super Bowl menu. Make a batch, grab some napkins, and enjoy the game with the perfect handheld snack!
Ingredients to make Cheese Stuffed Mushrooms
- WHITE BUTTON MUSHROOMS
- ALOUETTE SPINACH & ARTICHOKE SPREADABLE CHEESE
- SEASONED BREAD CRUMBS
Instructions for Cheese-Stuffed Mushrooms Recipe
Prepare the mushrooms: Remove the stems to create mushroom caps. A small spoon works well to help scoop them out cleanly.
Fill with cheese: Transfer your choice of cheese into a quart-sized freezer bag. Snip the corner with scissors and pipe the cheese into each of the mushroom cavities. Avoid overfilling—the cheese will expand as it bakes.
Coat with breadcrumbs: Dip each stuffed mushroom cheese-side down into breadcrumbs to create a light, crispy topping.
Bake & serve: Arrange the mushrooms on a baking sheet and bake at 375°F for 12-15 minutes, until golden and bubbly.
Frequently Asked Questions
What is the best way to wash button mushrooms?
Fill a bowl with cold water, dunk the mushrooms, and swirl them around to loosen dirt. Immediately remove and pat dry with a paper towel. Or wipe off the dirt with a damp paper towel.
How do I prevent the mushrooms from getting soggy?
Make sure to remove excess moisture by patting the mushrooms dry before stuffing them. Baking them on a wire rack can also help keep them crisp.
Can I make these ahead of time?
Absolutely! You can prepare and stuff the mushrooms a few hours in advance, then refrigerate them until ready to bake.
What’s the best way to store leftovers?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 5-10 minutes to maintain texture.
Can I add extra ingredients to the filling?
Yes! Try mixing in garlic, herbs, bacon bits, or sautéed onions for added flavor.
Cheese Stuffed Mushroom
Real Mom Kitchen
Equipment
Ingredients
- 8 oz mushrooms
- 6.5 oz pkg 6.5 oz. Alouette Spinach & Artichoke spreadable cheese
- 3 Tbsp seasoned bread crumbs
Instructions
- Remove stems from the mushrooms making mushroom caps. I use a small spoon to help remove the stems.
- Place the cheese in a quart sized freezer bag. Clip the corner of the bag with some scissors and pipe the cheese into the mushrooms. Just fill the cap with the cheese, don’t go beyond that. The cheese will expand with the cooking process and you don’t want cheese all over the pan and not in the mushrooms.
- Dip the mushrooms cheese side down in the bread crumbs. You just want to get a coating of bread crumbs on top of the cheese.
- Bake at 375 degrees for 12-15 minutes.
