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Mummy Stuffed Mushrooms Recipe
Ash Tyrrell

Mummy Stuffed Mushrooms Recipe

I made these mummy stuffed mushrooms for the first time at a Halloween potluck, and I've been asked to bring them back every single year since. There's something so satisfying about watching people realize the little wrapped guys staring back at them are actually stuffed mushrooms in disguise.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 12 whole fresh mushrooms — baby bella mushrooms work best since they're large enough to hold a generous amount of stuffing
  • 1 tablespoon butter — helps soften the garlic and mushroom stems without them drying out
  • 1 tablespoon minced garlic — fresh minced garlic gives far more flavor than garlic powder here
  • 4 ounces cream cheese cubed — cubing it first helps it melt down smoothly and quickly
  • ¼ cup grated Parmesan cheese — freshly grated melts better than the pre-shredded bagged kind
  • ¼ teaspoon onion powder — adds a subtle savory depth without overpowering the filling
  • ¼ teaspoon cayenne pepper — totally optional skip it if you want a completely mild version
  • ¼ teaspoon salt — balances out the richness of the cheese filling
  • 8 ounces crescent roll dough — I like the Pillsbury tube for how easy it is to cut into strips
  • Candy eyes — small craft-style candy eyes are what actually make these look like mummies

Method
 

  1. Preheat your oven to 350 degrees and line a baking sheet with foil, then give it a light coat of nonstick spray. Gently break off the stems from each mushroom and set both the caps and stems aside separately, since you'll need the stems for the filling in the next step.
  2. Add butter and garlic to a skillet over medium heat, then dice up the mushroom stems and toss them in too. Let everything cook until softened, then lower the heat and stir in your cream cheese, Parmesan, and spices until the mixture turns smooth and fully melted.
  3. Use a small spoon to fill each mushroom cap with the warm cheese mixture, pressing it in gently without overpacking it. Place each stuffed mushroom cap-side down onto your prepared baking sheet so they're ready for wrapping.
  4. Cut your crescent roll dough into thin strips using a pizza cutter, about ⅛ inch wide. Wrap the strips around each mushroom in a crisscross pattern, leaving a small gap near the top for the candy eyes to peek through later.
  5. Slide the tray into the oven and bake for 14 to 16 minutes, until the crescent strips turn a light golden brown. Let the mushrooms cool for a couple of minutes, then press the candy eyes into the gaps before serving warm.

Notes

  • I always clean my mushrooms with a small brush instead of soaking them, since soaked mushrooms release extra water while baking.
  • I cube my cream cheese before adding it to the skillet, and it melts down so much faster this way.
  • I stretch each dough strip slightly as I wrap it, which gives a thinner, more realistic mummy-banadage look.
  • I let the mushrooms cool for a few minutes before adding the candy eyes, otherwise the heat makes them slide right off.
  • I never overfill the caps, since a little restraint keeps the filling from oozing out while baking.