Ingredients

The following ingredients have 4 Servings
  • 2 oz cream cheese (softened)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper
  • 3 oz gruyere cheese (grated (3/4 cup))
  • 12 large Cremini mushrooms ((8 oz))

Instruction

  • Preheat your oven to 400 degrees F. Grease a glass or ceramic baking dish (a square 8-inch baking dish should work).
  • Wash and dry the mushrooms. Use a paring knife to gently remove the stems, as shown in the video below. You’ll be left with about 6 oz of mushrooms after removing the stems.
  • In a medium bowl, use a rubber spatula to thoroughly mix the cream cheese with the salt and the spices. Mix in the gruyere.
  • Spoon the mixture into the mushroom caps. Pack about a teaspoon into the cavity, then add a small mound on top of the mushroom. You can use your hands to pack the mound in and shape it so that it’s smooth. You might be left with a bit of unused cheese mixture. If you had additional mushrooms in the package, you can stuff them too.
  • Place the mushrooms in the prepared baking dish. Bake until the cheese has melted and the mushrooms are tender, 10-15 minutes.
  • Place the stuffed mushrooms on paper towels to absorb extra liquids. Let them cool for 5 minutes before serving.