These Stuffed Mushrooms with Cream Cheese are meatless and gluten free! They’re accented with lemon, basil, garlic, Parmesan, mozzarella and butter. A delicious appetizer!
You could say these stuffed mushrooms with cream cheese were 25 years in the making. When I worked as a newspaper reporter in Kentucky, there was a restaurant that featured a variation of these as its signature appetizer. The dish was so popular, it came with a “recipe card” that simply listed ingredients, minus the measurements.
Ha! Thanks a lot! Can you imagine if that’s all I provided here?
All I remember are “cream cheese”and “lemon zest.” I’m pretty sure I used to recall at least two other ingredients. But, hey, I’m no spring chicken anymore.
I absolutely loved those stuffed mushrooms. I’ve tried, every so often over the years, to replicate them, but was never satisfied. Well, there’s nothing like being a food blogger to motivate me to finally nail down a recipe. I’m sure mine is different from the original, but I’ve captured its essence.
I had to add ribbons of basil (you should see my plant still going strong in my kitchen), plus Parmesan, mozzarella and garlic. (Surely, there had to be garlic in those mushrooms from long ago!) And, after a few experiments, I realized the mushrooms are better when brushed all over with melted butter before they’re stuffed. Of course, I poured any extra butter on top. Yes, that’s what they needed. Yum!
I’ve said it before: I adore appetizers and will gladly eat them in place of “regular food” for dinner. I’m so excited to add these stuffed mushrooms with cream cheese to my repertoire!
(Recipe Source: Inspired by an appetizer that used to be served at one of the restaurants in the Drawbridge complex in Ft. Mitchell, KY)