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Creamy Stuffed Mushrooms

stuffed mushrooms

This is the perfect dairy Passover appetizer or midday snack that really helps change things up. I love mushrooms and the cream cheese pairs beautifully with the other flavors. Make a big batch and try to keep them around for an anytime snack.

  • Duration
  • Cook Time
  • Prep Time
  • 10 2 mushrooms each ServingsServings


  • 20 large stuffing mushrooms
  • 1 tablespoon olive oil
  • 1 medium onion, chopped fine
  • 2 cloves garlic, chopped fine
  • 1/2 teaspoon chopped fresh oregano or thyme
  • 1/4 cup chopped fresh parsley
  • salt and pepper to taste
  • 1/4 cup Temp Tee Whipped Cream Cheese
  • Chopped walnuts and/or shredded Parmesan cheese
  • 1/4 cup white wine


Preheat oven to 400F.

Remove the stems from mushrooms caps and finely chop stems.  Heat a large frying pan over medium heat and add the canola oil.  Add the onion and saute for 2-3 minutes or until softened, then add garlic and mushroom stems.  Cook a few minutes more, then add herbs and salt and pepper to taste.

Mix Temp Tee Whipped Cream Cheese with vegetable mixture in a small bowl.  Mound the filling in the mushroom caps pressing gently.  Top with Parmesan cheese and/or chopped walnuts.  Place the filed caps in a baking pan.  Pour wine in the pan and bake 15 minutes until golden brown.