My Alfredo Stuffed Mushrooms were a hit at the book club party – everyone wanted the recipe! Last December, I attended my book club monthly gathering, which was held at a fellow book club member’s home. Everyone was to bring a delicious appetizer for 6 attendees.

The first thing I thought about was my popular dish of Alfredo Stuffed Mushrooms! I had my mushrooms and low-fat cream cheese in my refrigerator, which made it even easier. The cooking and baking time took me only 30 minutes.



Prep Time

10 minutes

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Cook Time

20 minutes


1 1/2 pounds white mushrooms

1/2 cup  Alfredo Extraordinaire

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8 ounces cream cheese, low-fat, softened

1 tablespoon Roasted Garlic Grapeseed Oil

Parmesan cheese, shredded, as garnish


Preheat oven to 400°F.

Remove stems from mushrooms and wash thoroughly.

Pat the mushrooms dry and arrange on two foil-lined baking sheets.

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In a bowl, mix the Alfredo Extraordinaire, softened cream cheese, and Grape Seed Oil until well blended.

Stuff mushrooms with the cream cheese mixture, about one teaspoon for each cap.

Bake for 15-20 minutes or until mushrooms are knife tender.

Remove from the oven and sprinkle with shredded Parmesan cheese.

Serve hot.