In the ‘before times’, pre-pandemic, I could buy Philadelphia Cream Cheese here.
I actually don’t know if there is another type of cream cheese in the U.S.
Here, in France, it’s just called ‘Philadelphia’, not cream cheese.
So when I was looking for cream cheese the question was (in French, of course): Do you have Philadelphia? No? Is there a substitute?
I was assured there was.
I bought it.
The melting point was a bit lower than what I’m used to so these weren’t exactly finger food.
But they were good!
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Stuffed Mushrooms with Cream Cheese
Shallots & cream cheese make an easy filling for these Mushroom Caps
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: First Courses
- 6 large mushrooms, (1 1/2 – 2″ diameter, 4 – 5cm), cleaned, stems removed
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 3 tsp olive oil
- 1 tsp soy sauce
- 3oz (90gr) cream cheese
- Heat 2 tsp oil in a skillet over medium-high heat.
- Add shallots and garlic and sauté until shallots start to brown, about 6 minutes.
- Put shallots, garlic in a small bowl, add cream cheese and mix well.
- Add 1 tsp oil and soy sauce to the same skillet.
- Add mushroom caps and sauté until light brown, 3 – 4 minutes, turning once.
- Remove and place on a baking sheet.
- Spoon cheese mixture into mushroom caps, dividing evenly.
- Bake in 375F (180C) oven for 10 minutes, until they are light brown.
- Remove and serve.
My cream cheese was quite soft and melted quickly. We needed a fork to eat them. Watch closely and remove quickly if you want them to be ‘finger food’
- Serving Size: 1/2 recipe
- Calories: 240
- Sugar: 3.9 g
- Sodium: 211.1 mg
- Fat: 21.9 g
- Saturated Fat: 9.6 g
- Trans Fat: 0 g
- Carbohydrates: 8.1 g
- Fiber: 1.1 g
- Protein: 5.5 g
- Cholesterol: 42.9 mg
Keywords: mushrooms, stuffed mushroom
You could also try Stuffed Mushrooms with Bacon & Goat Cheese The goat cheese doesn’t melt so quickly….
Both cream cheese and sour cream are staples in the U.S.
When I was young, adding dried onion soup mix to either made a great dip for potato chips (crisps). Even after one could buy ready-made dips I preferred to make my own with cream cheese.
You may find this hard to believe…. but there is no ready-made chip dip here.
I have never seen chips of any sort with a dip of any sort, anywhere.
On the one hand they don’t know what they’re missing.
On the other hand they also aren’t consuming all of those mindless calories.
No cheese balls either.
400 different kinds of cheese – no cheese balls.
No further comment….