These Creole Stuffed Mushrooms are the perfect poppable appetizer! Tender mushroom caps are stuffed with a flavorful creole spiced cheese mixture using Tony Chachere’s Creole Spice Blend and baked until golden brown. They’re served with their creamy ranch dressing for dipping!
**This recipe post is sponsored by Tony Chachere’s Famous Creole Cuisine. All opinions are my own.**
If you’re looking for a super tasty appetizer that’s packed full of flavor — look no more!
These Creole Stuffed Mushrooms Caps are oozing with deliciousness!
Each cap is stuffed with a delicious zesty cheese mixture. The stuffing is made with Tony Chachere’s Original Creole Seasoning, caramelized onions and garlic, roasted red peppers, parsley, cream cheese, parmigiana, and panko.
And really talk, If you’re like me, you might have a hard time not eating this mixture before the caps are all stuffed!
To make the mushrooms even more flavorful, before they’re stuffed they’re tossed in olive oil and rolled around in Tony Chachere’s Original Creole Seasoning blend.
It’s a small move that makes them so much more flavorful than traditional recipes .
And best of all, when you use Tony Chachere’s Original Creole Seasoning, you don’t need any salt or pepper!
It’s like the perfect seasoning blend that doesn’t need anything else!
What You’ll Need to make them
(Scroll down to the bottom for the exact recipe and printable recipe card)
- olive oil
- Tony Chachere’s Original Creole Seasoning
- Roasted Red Peppers
- Cream Cheese, room temp
How to make them
Making these Creole Stuffed Mushroom Caps is super easy!
There are four main parts – caramelizing the onions, creating the creole cheese mixture, stuffing the mushrooms and baking.
To begin making them, you’ll want to start with the caramelized onions and garlic since they take the longest.
Simply add olive oil to a pan and turn the heat to medium. Add the onions and Tony Chachere’s Original Creole Seasoning and cook for 15-20 minutes or until slightly caramelized. Next, add garlic and cook down for 2-3 minutes.
As the onions are cooking, preheat your oven to 350F degrees.
Next, toss the cleaned and stemmed mushrooms with 2 tbsp olive oil and 1/2 tsp Tony Chachere’s Original Creole Seasoning and set aside.
Now grab a big bowl and mix together panko, caramelized onions and garlic, roasted red peppers, cream cheese, parmigiana, parsley and 1/2 tsp Tony Chachere’s Original Creole Seasoning.
Taste and add more Tony Chachere’s Original Creole Seasoning if it needs more flavor!
Now it’s time to stuff them! Add a spoonful of the mixture into each mushroom cap. Repeat until they’re all stuffed and towering with the Creole cheese mixture.
Place the mushrooms evenly apart on a parchment lined baking sheet and bake for 25-30 minutes or until golden.
Once they’re done, remove and serve with a big bowl of Tony Chachere’s Ranch Dressing.
How to freeze and reheat them
These Creole Stuffed Mushrooms are great for freezing!
To freeze them, follow the directions as is, but instead of placing the lined baking sheet in the oven — just place the mushrooms on the baking sheet and put the whole thing in the freezer.
Once they’re frozen, you can add them to a freezer safe bag. They’ll stay good for up to 3 months.
When you’re ready to make them, preheat your oven to 325 and cook for 30-40 minutes or until they’re golden brown and warmed all the way through.
What to pair them with
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Creole Stuffed Mushrooms
- 4 tbsp olive oil divided
- 1 onion minced
- 4 garlic cloves minced
- 16 oz mushrooms stems removed and gently cleaned
- 2 1/4 tsp Tony Chachere’s Creole Seasoning divided
- 1/2 cup panko
- 1/4 cup roasted red pepper chopped
- 8 oz cream cheese room temp
- 1/2 cup parimigiano grated
- 1/4 cup parsley
- 1/2 cup Tony Chachere’s Ranch Dressing
- Begin by adding 2 tbsp of olive oil to a pan and sauté onions with 1/4 tsp Tony Chachere’s Creole Seasoning over medium heat for 15-20 minutes or until lightly caramelized. Add garlic and cook for 2-3 minutes then set mixture aside.
- Preheat oven to 350F degrees.
- Toss mushrooms with 2 tbsp olive oil and 1/2 tsp Tony Chachere’s Creole Seasoning and set aside.
- In a bowl, mix together panko, caramelized onions and garlic, roasted red peppers, cream cheese, parmigiana, parsley and 1/2 tsp Tony Chachere’s Creole Seasoning.
- Add a spoonful of the mixture into each mushroom cap and place on a parchment lined baking sheet. Bake for 25-30 minutes or until golden.
- Remove and serve with Tony Chachere’s Ranch Dressing.