STREAMING NOW: Tia Mowry At Home

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“These little suckers are delicious and really easy to make. I like making these for holiday meals and dinner parties. The recipe is my own that I made up in my mothers kitchen 6 years ago. If you want to spend a little more money and like seafood, purchase a can of lump crab meat and add to the cheese mixture. Delicious!”

Ingredients Nutrition


  1. gently wash mushrooms in cold water, remove stems and discard. dry mushrooms in strainer or upside down on paper towels. preheat oven to 350. in a microwave safe container combine cream cheese, 1/4 cup parmesan, minced garlic, green onion (conserving enough to top on mushrooms), and lemon juice. microwave for 30 seconds to 1 minute, remove from microwave and stir well then cover, set aside. on a baking sheet or foil, place mushroom caps upside down (hole facing surface) brush the outside of caps gently with olive oil and lightly dust with salt and onion powder. turn mushrooms over so hole is facing up. with a spoon and cheese mixture, spoon in enough that the cap is fully stuffed. when all have been stuffed, sprinkle the 2 tbsp of parmesan cheese and remaining green onion evenly over top of cheese mixture. place in oven and bake for 20 minutes. remove from oven and let cool for 3-4 minutes, serve immediately.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a