Rich and savory, this recipe for garlic and herb stuffed mushrooms is a favorite in our house, especially during the fall and winter months. Aromatic garlic and butter combined with the creamy goodness of cream cheese and fresh parmesan make for a perfect appetizer or side.



  • An 8oz bottle of Elda’s Kitchen Garlic and Herb Cooking & Grilling Sauce
  • 2 tablespoons of butter
  • Your favorite mushrooms, whole, and de-stemmed (you can use any deep-cap mushroom such as portabellas, baby bellas, white mushrooms, etc.)
  • 2 cloves of garlic, roughly chopped
  • Kosher salt
  • Cracked black pepper, freshly ground
  • ¾ cup of cream cheese
  • Fresh parmesan cheese, shredded (pre-shredded parmesan is okay, too).
  • Fresh parsley, roughly chopped 
cowboy pinwheels


In a large, deep skillet over medium-high heat, melt your two tablespoons of butter. While butter is melting, preheat your oven to 350 degrees Fahrenheit.

Once your butter has melted, add your garlic to the pan and stir to coat. Let the garlic cook for a minute until fragrant. Add a dash of kosher salt and stir again. Add a little freshly ground black pepper and stir again. Add your diced mushrooms and continue to stir. Let mushrooms cook a little as the butter browns (you do not need to cut the mushrooms all the way through at this stage).

Once your butter has browned, add your ¾ cup of cream cheese and stir to break up and mix with the garlic and butter. Stir frequently to avoid sticking. You want to soften your cream cheese and thoroughly incorporate it. Once softened and incorporated, add about ¼ or ⅓ cup of Elda’s Kitchen Garlic and Herb Cooking & Grilling Sauce (to your preference). Stir to combine and then remove from the heat.

Place your de-stemmed mushroom caps hole-side up on the baking dish or baking sheet of your choice. Using two spoons, take your cream cheese mixture and load up one spoonful of cream cheese for each mushroom. Overflowing is absolutely okay! Once you’ve filled them all, take your parmesan cheese and grate it over your mushroom caps. Be as generous as you like!

Bake in the oven for 20-30 minutes. Just before removing from the oven, switch on the broiler for just a minute or two, keeping a careful eye that they don’t burn. You’re just looking to crisp up the cheese on top.

Remove from the oven, top with your fresh parsley and enjoy!