It’s November which means the next two months will be filled with holiday party after holiday party. For us, Thanksgiving will kick off the festivities followed by a work Luau, 4 or 5 Christmas Parties, actual Christmas, my cousin’s wedding weekend, and finally New Years!

Phewf! I’m exhausted just THINKING about it! hah January will be here in the blink of an eye!! It’s no wonder this time of year always seems to be a blurr! Anyhow, with all these events coming up, I’m desperately needing to add to my arsenal of holiday-worthy appetizers. So today I start on that mission:

Stuffed mushrooms have long been a favorite of mine, and I decided it was time to make some of my own! Most recipes have bacon, sausage, or crab in them, but I was just feeling some good ol’ cheesy garlic and onion mushrooms (making these a great vegetarian option)!

A little googling and I came across a good foundation for my recipe on AllRecipes. Add a little bit of this and a little bit of that, and voila! Cheesy, Creamy, Garlicky, and Onion stuffed mushrooms topped with (your favorite and mine)… PANKO!

Addicting? Yes. These stuffed mushrooms are sure to be a hit! I’ll be making these again and again… and you probably should too! 😉

Question: What are your favorite holiday appetizers?!

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Cheesy Garlic and Onion Stuffed Mushrooms

Yield: 20 mushrooms

Prep Time: 10 minutes

Cook Time: 25-30 minutes

Total Time: 35-40 minutes


16 ounces button mushrooms (about 20)
2 medium sized cloves garlic (or 3 small), coarsely chopped
1/2 cup onion, coarsely chopped
2 teaspoons olive oil
8 ounces cream cheese, softened (I used 1/3 less fat)
1/4 cup fresh grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
5 teaspoons Panko bread crumbs, divided
chopped parsley, for garnish


Preheat oven to 350º F. Spray a baking sheet with non-stick cooking spray. Wipe mushrooms clean with a damp towel and carefully remove stems. Place de-stemmed mushroom caps upside down on baking sheet (the hole facing up). Place mushroom stems, onion, & garlic in the bowl of a food processor and pulse until just combined (you can hand-chop or if you don't have a food processor).

Add 2 teaspoons of olive oil to a non-stick skillet and heat over medium high heat. Add the mushroom mixture to the hot pan and cook down for 4 to 5 minutes until most of the liquid has evaporated.

Remove skillet from heat and stir in cream cheese, parmesan, and seasonings (salt, pepper, and cayenne). Stir until mixture is combined well. Spoon a heaping teaspoon of filling into each mushroom cap and then top each one with 1/4 teaspoon Panko breadcrumbs.

Bake at 350ºF for 20 minutes (until warmed through). Garnish with freshly chopped parsley and serve!

Adapted from: All Recipes