Scallion Cream Cheese

recipe Detail


This scallion cream cheese is delicious for bagels—on a toasted everything bagel, or on a plain bagel with lox. It's also great on sandwiches and wraps. It’s best if made ahead so flavors have time to meld.


- 12-15 medium-sized button mushrooms

- 4 oz cream cheese

- 2 scallions, finely chopped

- 1 tsp olive oil

- Salt and pepper

- Garlic powder

- Onion powder

- Dried thyme


1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.


2. Carefully remove the stems from the mushrooms and set aside. Use a damp paper towel to gently clean the mushrooms and remove any dirt.


3. In a small bowl, mix together the cream cheese, chopped scallions, and a pinch of salt and pepper.


4. Take a small amount of the cream cheese mixture and stuff it into each mushroom cap.


5. Place the mushroom caps on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic powder, onion powder, and dried thyme.


6. Bake in the preheated oven for 15-20 minutes, until the mushrooms are tender and the cream cheese is lightly golden.


7. While the mushrooms are baking, chop the mushroom stems into small pieces.


8. Once the mushrooms are done, remove them from the oven and let them cool for a few minutes.


9. In a small pan, heat a teaspoon of olive oil over medium-high heat. Add the chopped mushroom stems and sauté for a few minutes until they are cooked through.


10. Season the cooked mushroom stems with salt and pepper to taste.


11. Spoon the sautéed mushroom stems over the top of the stuffed mushrooms. Serve immediately and enjoy!

Add To Shopping List
Powered By