Baked Mushrooms With Cream Cheese Filling

  • 8-ounce package mushrooms, stems removed and set aside
  • 8-ounce package cream cheese
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon Cajun spice seasoning
  • 1 tablespoon olive oil
  • Preheat oven to 350F.
  • Remove stems from mushrooms by gently popping them out. Chop the mushroom stems up and then sauté them in a tablespoon of olive oil over medium-low heat.
  • Add cream cheese to chopped mushrooms on stovetop and stir together until the cream cheese has completely melted.
  • Stir in parsley and Cajun seasoning.
  • Fill mushroom caps with cream cheese mixture.
  • Bake for 20 minutes and then serve.
Recipe makes 12-18 stuffed mushrooms. There might be leftover filling depending on the size of mushrooms used.