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Creamy Stuffed Mushrooms


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Creamy Stuffed Mushrooms


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Creamy Stuffed Mushrooms

This is the perfect dairy Passover appetizer or midday snack that really helps change things up. I love mushrooms and the cream cheese pairs beautifully with the other flavors. Make a big batch and try to keep them around for an anytime snack.


  • Prep Time : 10 min
  • Cook Time : 15 min
  • Ready Time : 25 min


10 2 mushrooms each


  • 20 large stuffing mushrooms
  • 1 tablespoon olive oil
  • 1 medium onion, chopped fine
  • 2 cloves garlic, chopped fine
  • 1/2 teaspoon chopped fresh oregano or thyme
  • 1/4 cup chopped fresh parsley
  • salt and pepper to taste
  • 1/4 cup Temp Tee Whipped Cream Cheese
  • Chopped walnuts and/or shredded Parmesan cheese
  • 1/4 cup white wine


Preheat oven to 400F.

Remove the stems from mushrooms caps and finely chop stems.  Heat a large frying pan over medium heat and add the canola oil.  Add the onion and saute for 2-3 minutes or until softened, then add garlic and mushroom stems.  Cook a few minutes more, then add herbs and salt and pepper to taste.

Mix Temp Tee Whipped Cream Cheese with vegetable mixture in a small bowl.  Mound the filling in the mushroom caps pressing gently.  Top with Parmesan cheese and/or chopped walnuts.  Place the filed caps in a baking pan.  Pour wine in the pan and bake 15 minutes until golden brown.


Servings Per Recipe: 10 2 mushrooms each

Amount Per Serving

  • Calories: 60
  • Total Fat: 4g
  • Cholesterol: 5mg
  • Sodium: 25mg
  • Total Carbs: 3g
  •     Dietary Fiber: 1g
  • Protein: 2g


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




2 Responses to Creamy Stuffed Mushrooms

  1. This looks good for year round use!

  2. Agreed: year round. I’ll make these with almonds (allergy to walnuts). Looks deee-lish.

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