Cream Cheese and Chive Stuffed Mushrooms
Bite sized button mushrooms filled with garlicky cream cheese and chives, baked until golden and juicy.
- Time35 min
- LevelEasy
- Costabout £0.60 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 126kcal
- 5.4gcarbs
- 3.5gof which sugars
- 9.7gfat
- 5.3gsaturates
- 4.6gprotein
- 2.1gfibre
- 0.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Line a baking tray with baking paper.
- 2
Heat the oil in a small pan. Cook the chopped mushroom stalks for 4 minutes until dry and golden, then add the garlic for 30 seconds. Cool for 5 minutes.
4 min - 3
Mix the cream cheese, most of the cheddar, the chives and the cooked stalks. Season with black pepper and a pinch of salt.
- 4
Place the mushroom caps hollow side up on the tray. Pile in the filling and sprinkle with the rest of the cheddar and paprika.
- 5
Bake for 18 to 20 minutes until the cheese is golden and the mushrooms have softened and released juice.
18 min 20 s - 6
Cool for 5 minutes, then serve warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
