Mike's Garlic Parm Stuffed Mushrooms. Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom. Top each mushroom with a sprinkle of parmesan cheese.

Crab, lobster, sausage or artichokes are all great additions. Feta or cream cheese artichoke is another great option. My Easy Stuffed Mushrooms are so simple to make - the perfect appetizer! You can cook Mike's Garlic Parm Stuffed Mushrooms using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Mike's Garlic Parm Stuffed Mushrooms

It's of Stuffed Mushrooms.
It's 1 box of 24 oz Fresh Large 2" Mushrooms [stems reserved].
You need 1/2 cup of Minced Garlic.
It's 5 tbsp of Garlic Butter.
It's 3 tbsp of Garlic Cooking Oil [+ reserve oil for coating].
You need 1/2 cup of Fresh Shreaded Parmesean Cheese [+ reserve cheese for topping].
You need 1/2 cup of Italian Bread Crumbs.
You need 1 tbsp of Dehydrated Onions.
You need 3/4 tbsp of Dried Parsley [+ reserve parsley for topping].
You need 1/2 tsp of Black Pepper.
It's 1 dash of White Wine.
Prepare 1 pinch of Sea Salt.

They're full of garlic and parmesan flavors and we like them so much, we don't even wait for a party to come up. Wipe clean mushrooms with either a mushroom brush or a very slightly damp paper towel. Carefully remove stems from mushrooms and chop stems. Place butter and garlic into a heated skillet and let butter melt, stirring.

Mike's Garlic Parm Stuffed Mushrooms step by step

Preheat oven to 350°..
Wash mushrooms and gently scoop out stem and mushroom centers. Fine chop the stems and set to the side for the stuffing mixture. Your fine minced stems should equal one cup after mincing. If not, compensate with additional bread crumbs. Be careful not to break open mushroom shells. Dab mushrooms dry and lightly coat with garlic cooking oil, inside and out..
If your mushrooms don't stand firmly on their own, gently slice off a sliver at the base as pictured..
Grate, then fine mince, your garlic and parmesean cheese. Place garlic in pan on low heat with 2 or 3 tablespoons garlic cooking oil, dehydrated onions, dried parsley, 5 tablespoons garlic butter, salt and pepper and lightly fry until garlic is transparent and onions are hydrated. About 2 minutes. Be careful not to burn your garlic though..
Add your bread crumbs, parmesan cheese and fine chopped mushroom stems to the pan and lightly cook. Add a splash of white wine and mix into your stuffing mixture. At your discretion, add a splash of water if you feel more moisture is needed to create a, "stuffing like consistency," in your pan..
Pack all 10 mushrooms evenly with your stuffing mixture in an oven safe pan or skillet. Top mushrooms with additional parmesean cheese, dried Parsley, black pepper and garlic powder. Place in your already preheated 350° oven for about 30 minutes. You'll know they're done when the oils begin running out of your mushrooms onto your pan while in the oven..
These stuffed appetizers are served piping hot on small, sizzling cast iron skillets with real Ranch Dressing on the side at our favorite Italian restaurant. But, serve them your way! Enjoy!.

Add chopped mushroom stems and saute until lightly brown. Add cheese and stir to combine. Dip cap in melted butter and stuff with Parmesan mixture. In medium bowl, combine all ingredients and blend well. Add more oil if mixture looks dry.