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Double-Cheese Stuffed Mushrooms Recipe

This is such a great appetizer because it is easy to make yet tastes so amazing.  Great to serve as a party appetizer or as a starter for a special meal.  Either way, your guests (and you) will love it.


  • 16 large fresh mushrooms
  • 1 Tbsp. non-hydrogenated margarine
  • 2 Tbsp. finely chopped onions
  • 1/2 cup Parmesan Grated Cheese
  • 2 Tbsp. Roasted Garlic Cream Cheese
  • 2 Tbsp. Miracle Whip
  • 1/8 tsp. ground black pepper
  • 14 Ritz Crackers, finely crushed (about 1/2 cup), divided
  • 1 Tbsp. finely chopped fresh parsley, divided


  1. Heat oven to 350ºF.
  2. Remove stems from mushrooms; set aside. Use melon baller to carefully scoop small amount of flesh from each mushroom cap. Finely chop removed flesh and stems. Place caps, hollowed-sides up, on parchment-covered rimmed baking sheet.
  3. Melt margarine in large skillet on medium heat. Add chopped flesh, stems and onions; cook and stir 5 min. or until tender. Remove from heat. Stir in next 4 ingredients and half each of the cracker crumbs and parsley. Use melon baller to portion filling into caps; top with remaining crumbs.
  4. Bake 25 min. or until heated through; sprinkle with remaining parsley.

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