Cheesy Miso Stuffed Mushrooms

1 Min Read


  • 16 large mushrooms white or brown
  • 2 tbsp butter
  • 4 oz cream cheese
  • 1/4 cup mayo kewpie mayo preferred
  • 1 tbsp white miso
  • 1/4 cup Parmigiano Reggiano cheese finely grated
  • parsley finely chopped, to finish


  • Heat the oven to 400°F. Line a baking sheet with parchment paper. Trim the bottom of the stems of the mushrooms, then gently break them off. Place the mushroom caps on the prepared baking sheet.
    trimming mushrooms |
  • Finely mince the mushroom stems. In a medium skillet over medium heat, melt the butter and sauté the mushroom stems until soft and golden. Remove from the heat and let cool slightly.
    mushroom stuffing |
  • In a bowl, mix together the cream cheese, mayo, and white miso until smooth. Stir in the sautéed mushroom stems, taste and season with freshly ground pepper.
    mushroom stuffing cream |
  • Scoop the filling into the mushroom caps and top with grated parmesan.
    stuffed mushrooms ready to bake |
  • Bake for 20 minutes or until the cheese melts and the mushrooms are piping hot. Finish with parsley, remove, let cool slightly and enjoy!
    stuffed mushrooms |

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