Joanna Gaines Stuffed Mushrooms

This creamy earthy Joanna Gaines Stuffed Mushrooms is made with baby bella mushrooms, cream cheese, and Gruyere, ready in 35 minutes. Pulling the baking dish from the oven reveals golden browned cheese bubbling over tender roasted mushroom caps. I make these for almost every family gathering because they disappear instantly.

Why This Classic Works

I used to overcomplicate stuffed mushrooms with too many mix-ins and heavy breadcrumb toppings. Then I realized keeping the filling simple allows the earthy mushroom flavor to shine.

The combination of tangy cream cheese and nutty Gruyere creates the ideal melting texture. You get a perfectly roasted cap that holds its shape under a bubbling cheese crown.

Joanna Gaines Stuffed Mushrooms Ingredients

• 24 baby bella mushrooms, stems removed and chopped
• 1 (8 oz) block cream cheese, softened
• 1 cup Gruyere cheese, grated
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

How To Make Joanna Gaines Stuffed Mushrooms

1. Preheat the oven: Preheat your oven to 400°F and lightly grease a 9×13 inch baking dish.
2. Prepare the mushrooms: Clean the mushrooms with a damp paper towel. Remove the stems, chop them finely, and place the caps in the baking dish.
3. Mix the filling: In a medium bowl, combine the softened cream cheese, chopped stems, Gruyere, garlic, parsley, salt, and pepper.
4. Stuff the caps: Spoon about one tablespoon of the cream cheese mixture into each mushroom cap, pressing down gently.
5. Bake the mushrooms: Drizzle the tops lightly with olive oil. Bake for 20 minutes until the mushrooms are tender and the cheese is golden.

Recipe Tips

• Clean with a damp cloth: Mushrooms absorb water like a sponge, so washing them under the tap makes them soggy.
• Soften the cream cheese: Room temperature cream cheese mixes much easier and prevents lumps in your filling.
• Make them ahead: You can stuff the mushrooms a day in advance and store them in the fridge before baking.

What To Serve With Stuffed Mushrooms

These creamy bites pair well with a hearty beef roast or grilled steaks. Serve them alongside a crisp green salad tossed in a sharp vinaigrette to cut through the rich cheese.

How To Store

Keep leftover baked mushrooms in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F until warmed through. Freezing is not recommended as the mushrooms will become mushy.

FAQs

• Can I use white button mushrooms instead? Yes, white button mushrooms work perfectly if you cannot find baby bellas.
• Do I need to scoop out the gills? For baby bellas, leaving the gills is fine and saves time, but you can scoop them if you prefer more filling.
• Why did my mushrooms release so much water? Baking at a lower temperature can cause mushrooms to steam in their own juices instead of roasting.

Nutrition

• Calories: 55 kcal
• Total Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 12mg
• Sodium: 85mg
• Total Carbohydrate: 2g
• Protein: 2g

Try More Recipes:

• Joanna Gaines Brussel Sprout Salad Recipe
• Joanna Gaines Waffles
• Joanna Gaines Blueberry Croissant Bake Recipe

Joanna Gaines Stuffed Mushrooms

Recipe by Imen Dridi

Servings

24

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Joanna Gaines Stuffed Mushrooms feature creamy and earthy flavors with a rich cream cheese and Gruyere filling. Ready in 35 minutes, this simple appetizer brings a touch of warmth to your next gathering.

Ingredients

• 24 baby bella mushrooms, stems removed and chopped

• 1 (8 oz) block cream cheese, softened

• 1 cup Gruyere cheese, grated

• 2 cloves garlic, minced

• 1/4 cup fresh parsley, chopped

• 1 tablespoon olive oil

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

Directions

• 1. Preheat the oven: Preheat your oven to 400°F and lightly grease a 9×13 inch baking dish.
• 2. Prepare the mushrooms: Clean the mushrooms with a damp paper towel. Remove the stems, chop them finely, and place the caps in the baking dish.
• 3. Mix the filling: In a medium bowl, combine the softened cream cheese, chopped stems, Gruyere, garlic, parsley, salt, and pepper.
• 4. Stuff the caps: Spoon about one tablespoon of the cream cheese mixture into each mushroom cap, pressing down gently.
• 5. Bake the mushrooms: Drizzle the tops lightly with olive oil. Bake for 20 minutes until the mushrooms are tender and the cheese is golden.