Ingredients
- Large mushroom caps, 12
- Cooked ground beef, 1/2 cup
- Cream cheese, softened, 4 ounces
- Monterey Jack cheese, shredded, 1/2 cup
- Parmesan cheese, grated, 1/4 cup
- Green onions, chopped, 2 tablespoons
- Garlic powder, 1/2 teaspoon
- Butter, melted, 2 tablespoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). Clean mushroom caps and remove stems. Save stems to chop finely and add to the ground beef if desired.
- Step 2: In a medium bowl, combine the cooked ground beef, softened cream cheese, Monterey Jack cheese, Parmesan cheese, green onions, and garlic powder. Mix well until all ingredients are evenly distributed.
- Step 3: Fill each mushroom cap generously with the ground beef mixture.
- Step 4: Place the stuffed mushrooms on a baking sheet.
- Step 5: Drizzle the melted butter over the stuffed mushrooms.
- Step 6: Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly. Let cool slightly before serving.
Notes
- Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat stuffed mushrooms in a 350°F (175°C) oven until warmed through, to keep them from getting soggy.
- Garnish the baked mushrooms with a sprinkle of fresh parsley for a pop of color and flavor.
- Don't overbake the mushrooms; they're done when tender, to avoid a watery filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American