Hot Honey Stuffed Mushrooms

• 24 large mushroom caps, stems removed
• 8 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1/4 tsp black pepper
• 1/4 cup hot honey
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• Salt to taste
• Chopped parsley for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Wipe mushroom caps clean with a damp paper towel and place them stem-side up on a baking sheet.
3. 3 In a bowl, mix cream cheese, Parmesan, garlic, thyme, and black pepper until well combined.
4. 4 Stuff each mushroom cap with the cheese mixture.
5. 5 In a small saucepan, gently heat butter and hot honey until melted and combined.
6. 6 Brush the hot honey mixture over the stuffed mushrooms.
7. 7 Drizzle olive oil over the mushrooms and sprinkle lightly with salt.
8. 8 Bake for 20 minutes until mushrooms are tender and filling is bubbly.
9. 9 Garnish with chopped parsley before serving.

Equipment

• Baking sheet
• Mixing bowl
• Small saucepan
• Baking brush

Variations

• Add crumbled cooked bacon to the cheese mixture for a smoky twist.
• Substitute feta cheese for Parmesan for a tangier flavor.

Substitutions

• If you can't find hot honey, mix honey with your favorite hot sauce.
• Use goat cheese for a dairy-free alternative, though it will change the flavor profile.

Pairings

• Crispy pita bread
• Assorted olives and pickles

Nutrition

Tips

• For extra heat, add a pinch of cayenne pepper to the cheese mixture.
• Make sure your cream cheese is softened for easy mixing.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: These do not freeze well due to the texture of the cheese filling.

Serving Suggestions

• Serve with a crisp white wine or a hoppy craft beer.
• Pair with a charcuterie board for a festive appetizer spread.

FAQ