Garlic Stuffed Mushrooms

16 servings
30 min

If you are looking for a crowd-pleasing appetizer then these garlic and chives stuffed mushrooms are it!

They are completely low carb, gluten free, and vegetarian.

Don’t they look delicious? The tasty garlic, herb, and cheese mushroom stuffing will have you coming back for more.

With this easy recipe, you can have a tasty snack ready for cocktail hour in just 30 minutes! There’s just 10 minute prep time and 20 minutes baking in the oven.

They are perfect for serving at your next party, family holiday celebration or happy hour along with one of our Spiked Southern Peach Lemonade cocktails!

To make for a more filling appetizer, use Portobello or Cremini mushrooms – you’ll want mushrooms with a lot of space to stuff!

Or, use smaller button mushrooms if you like.

After removing the mushroom stems, dice them small, then fry them with garlic and salt. Combine with the cream cheese and chives and add seasoning.

Stuff the caps with the cream cheese mixture and add some grated cheese on top if you like.

Bake and serve on a pretty platter; garnish with fresh parsley for added color and flavor.

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Garlic Stuffed Mushrooms
Recipe details
  • 16  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 16 Portobello or cremini mushrooms
  • 10 oz cream cheese
  • ½ cup fresh chives, chopped
  • 3 garlic cloves, minced
  • 2 tbsp butter
  • 1 cup shredded cheddar cheese
  • ½ tsp salt
  • ½ tsp black pepper
  • Fresh parsley to garnish

Preheat your oven to 350 F.
Line a baking sheet with parchment paper and set aside.
Wash the mushrooms and remove the stems, set stems aside.
Wipe the caps with a paper towel to clean them, then place on a baking sheet. Set them aside.
Dice the mushroom stems into little pieces.
In a medium skillet over medium heat, melt the butter.
Add minced garlic, diced mushroom stems and salt, sauté for 3 minutes.
In a bowl, mix cream cheese and chives with the sautéed mushroom and garlic mixture.
Season with black pepper to taste and mix everything well.
Stuff the mushroom caps with your cream cheese and chive mixture then add some shredded cheese on top.
Bake in preheated oven for 20 minutes until the cheese is golden.
Garnish with fresh parsley.
  • Reheat in the microwave for a quick option, or pop them back in the oven for about 10 minutes.
  • Yields 16 servings, based on 1 mushroom cap per serving.
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