Cream Cheese Stuffed Mushrooms


  • 1/4 cup chopped Mushroom Stems (Save the tops)
  • 1/4 cup Chopped Onions 
  • 1 Block 8 oz Cream Cheese
  • 1 Tbs Kustom Spices Chorizo Spice
  • 1 Tbs Kustom Spices Vegan Parm Spice


  • Set oven to 350 Degree F
  • Line baking pan with foil and add the tops of the mushrooms with hole side facing up
  • Wash then Chop the stems off the top of the mushrooms. Save the tops leaving them whole
  • Dice the stems until you have about 1/4 cups worth
  • Dice your onions until you get 1/4 cup
  • Add diced mushroom stems and diced onions to a heated oiled pan. Let simmer until cooked well and mushroom pieces start to brown. 
  • Add in room temperature block of cream cheese and break it apart with your spatula or wooden spoon and keep stirring until it starts to melt.
  • Add your Chorizo Spice and Vegan Parm and keep stirring until cream cheese is smooth.
  • Spoon in the mixture about a Tablespoon or 2 to each Mushroom top on lined pan. 
  • Fill them all then add to oven for about 15-20 min. 
  • Plate and serve