Mama Lil's Pickled Pepper and Cream Cheese Stuffed Mushrooms

These stuffed mushrooms are a crowd-pleaser. The creamy filling and tangy pickled peppers are a match made in heaven. 


  • 24 baby bella mushrooms, stems removed and chopped 
  • 4 ounces cream cheese, softened 
  • 1/4 cup Mama Lil's pickled peppers, diced 
  • 2 green onions, chopped 
  • 2 tablespoons grated Parmesan cheese 
  • 1 tablespoon chopped fresh parsley 
  • Salt and pepper to taste 
  • 2 tablespoons olive oil 


  1. Preheat the oven to 375°F. 
  2. In a skillet over medium heat, sauté the chopped mushroom stems in olive oil for 3-4 minutes, until softened. 
  3. In a mixing bowl, combine the softened cream cheese, diced pickled peppers, chopped green onions, grated Parmesan cheese, chopped parsley, salt, and pepper. 
  4. Fold in the sautéed mushroom stems. 
  5. Stuff each mushroom cap with the cream cheese mixture. 
  6. Place the stuffed mushrooms on a baking sheet. 
  7. Bake for 20-25 minutes, until the mushrooms are tender and the filling is golden brown. 
  8. Serve warm. 


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