Lemon Pepper Stuffed Mushrooms

• 24 large mushrooms, stems removed
• 8 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon lemon zest
• 1 teaspoon lemon pepper seasoning
• 2 tablespoons chopped fresh parsley
• Salt to taste
• Cracked black pepper to taste
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix cream cheese, Parmesan, garlic, lemon zest, lemon pepper seasoning, parsley, salt, and black pepper until well combined.
3. 3 Brush mushroom caps with olive oil.
4. 4 Spoon the cheese mixture into each mushroom cap, pressing down gently.
5. 5 Place mushrooms on a baking sheet lined with parchment paper.
6. 6 Bake for 15 minutes, or until mushrooms are tender and filling is golden.
7. 7 Let cool for 5 minutes before serving.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowl

Variations

• Add diced sun-dried tomatoes to the filling for a tangy twist.
• Use goat cheese instead of cream cheese for a tangy flavor.

Substitutions

• If you don't have lemon pepper seasoning, use a mix of black pepper and lemon zest.

Pairings

• Serve alongside a Caesar salad or a light tomato bisque soup.

Nutrition

Tips

• For extra zest, squeeze fresh lemon juice over the mushrooms right before serving.
• These mushrooms can be made ahead and refrigerated until ready to bake.

Storage

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

Freezing: These mushrooms do not freeze well due to the moisture content affecting the texture of the filling.

Serving Suggestions

• Serve with a crisp white wine or a bubbly sparkling water with lemon.
• Pair with a platter of assorted cheeses and cured meats.

FAQ