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Super Bowl Bites: Cheesy Stuffed Mushrooms Recipe

Super bowl Sunday is right around the corner, and to be honest, I could care less whether the Patriots or the Eagles win. I'll enjoy Justin Timberlake's half time show, the commercials, the specail episode of This is Us that airs right after the game, and of course, the food. 

When it comes to game day food, I think bite-sized finger foods are the most fun. This recipe for Cheesy Stuffed Mushrooms is super easy to make and a fan favorite. I hope you'll enjoy their garlicky, cheesy goodness alongside your other yummy super bowl bites.

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Cheesy Stuffed Mushrooms:


1 (8oz.) package whole baby bella mushrooms, washed, dried, and stems removed and reserved

1 (8oz.) tub of your favorite pimento cheese, softened

1/2 cup chopped yellow onion

4 large garlic cloves thinly sliced

1 tablespoon olive oil

Greek seasoning, to taste

Italian flat-leaf parsley, chopped for garnish


Preheat oven to 350 degrees. Chop the mushroom stems you have reserved into a fine dice. Heat oil over medium heat in a small nonstick skillet. Add onion, chopped mushroom stems, and garlic and cook until stem pieces are tender and have begun to shrink and onion and garlic are fragrant and translucent. Stir in a generous sprinkle of the Greek seasoning, to taste. Remove from heat and mix with the pimento cheese in a small bowl. Place mushroom caps in a baking dish stem side up, 1-2 inches apart. Stuff each mushroom cap evenly with the pimento cheese mixture. Bake for 5-8 minutes or until heated through and mushrooms are tender and cheese is beginning to melt. Let cool slightly and then transfer to a serving tray and garnish with the fresh parsley. Enjoy! Yield: 8-12, depending on mushroom size.

Nutrition facts per serving (serving size: 2 stuffed mushrooms): 110 calories, 9g fat, 3.5g sat fat, 115mg sodium, 3g carbs, 1g fiber, 5g protein.