Cream Cheese Stuffed Mushrooms are tender mushroom caps stuffed with a creamy parmesan and cream cheese filling. They are little bites of heaven perfect for any occasion!

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A Note From My Kitchen

I have a slight obsession with stuffed mushrooms. They have become one of my absolute favorite appetizers for parties and get-togethers.

There's just something about their earthy flavor, enticing fillings, and cute little perfectly poppable size that I just can't resist. I firmly believe this appetizer will always stay in style. The fact that they always disappear when I make them tells me I'm right!

Stuffed mushrooms might seem intimidating to some, but I assure you, they are super easy to make. If you can handle a little bit of chopping and some quick sauteeing, you will be able to handle this stuffed mushroom recipe. The hardest part about making these is waiting for them to cool down because you will want to start eating them as soon as they come out of the oven!

Once you master an easy stuffed mushroom recipe like this, you will be able to get creative and play around with different fillings to create your own version of stuffed mushrooms. Then you can move on to even bigger mushrooms and start stuffing portobellos. I think I'm going to try cream cheese stuffed portobello mushrooms next time!

No matter what filling you decide to try, I'm certain these super easy-to-make vegetarian stuffed mushrooms will quickly become one of your favorite stuffed mushroom recipes. You are going to love the simple, creamy filling, the golden parmesan top, and the classic stuffed mushroom flavor. And if you're anything like me, you'll love that the mushroom stems aren’t wasted in this recipe. Waste not, want not, right?! The stems are totally edible and add the perfect texture and flavor to the filling. Enjoy!

Happy cooking,

Cream Cheese Stuffed Mushrooms are a popular appetizer because of their cheesy filling, golden parmesan top, and perfectly poppable size. This post includes ingredient notes, answers to frequently asked questions, serving and storage suggestions, a detailed recipe card, and nutritional information.

Ingredients

• Mushrooms: Look for whole button mushrooms or baby bella (crimini) mushrooms
• Butter: Salted butter is used for this recipe
• Cream Cheese: Cream cheese is the stuffed mushroom binder - don't skip it!
• Parmesan Cheese: Shred your own or look for pre-shredded, not grated
• Parsley: Fresh parsley is preferred over dried parsley for the best taste

Frequently Asked Questions

HOW DO YOU MAKE CREAM CHEESE STUFFED MUSHROOMS?

This cream cheese stuffed mushrooms recipe is super easy to make! To make cream cheese stuffed mushrooms, sauteed mushroom stems are combined with cream cheese, parmesan cheese, herbs, and spices. The cream cheese mixture is then stuffed into mushroom caps. They bake in the oven until they are perfectly golden on top. See below for detailed instructions.

WHAT KIND OF MUSHROOMS SHOULD I USE FOR STUFFED MUSHROOMS?

Cream cheese stuffed mushrooms can be made with white button mushrooms or crimini mushrooms (also known as baby bella or cremini mushrooms). They both have small mushroom caps that are ideal for stuffed mushrooms. They taste similar, but the crimini mushrooms have a slightly more mushroom-y flavor.

CAN YOU MAKE CREAM CHEESE STUFFED MUSHROOMS IN ADVANCE?

Yes! Cream cheese stuffed mushrooms can be made one day in advance. Prepare the mushrooms, cover, and refrigerate before baking. When you are ready to bake them, follow the cooking instructions adding 5 minutes to the cooking time.

WHY ARE MY STUFFED MUSHROOMS WATERY?

When mushrooms cook, they usually release some liquid onto the pan. Don't worry, though! They will still taste amazing. Simply transfer them to a serving platter leaving all of that moisture on the pan and enjoy.

"These were nice and creamy! I chopped up and sauteed the white part of a green onion too for the filling. My family ate them all in one sitting!"

-a Pinterest User

Serving Suggestions

What to Serve With Stuffed Mushrooms

Stuffed mushrooms are the perfect elegant appetizer. I like to prepare them during the holidays or when I'm hosting a special occasion dinner. Here's my favorite special occasion menu:

• Appetizer: These Cream Cheese Stuffed Mushrooms!
• Main Course: Pan-Seared Filet Mignon with Creamy Horseradish Sauce
• Sides: Potatoes Au Gratin, Red Wine Mushrooms, and Roasted Asparagus
• Dessert: Pistachio Pudding Pie
• After Dinner Drinks: Coffee With Homemade Irish Cream

Got Leftovers?

HOW TO REHEAT STUFFED MUSHROOMS

Reheat stuffed mushrooms in the oven on a baking sheet at 375 degrees F for 10-15 minutes, or until heated through.

How To Store Cooked Stuffed Mushrooms

Store stuffed mushrooms in the refrigerator in an airtight container for up to four days.

If you try these Cream Cheese Stuffed Mushrooms at your next party or holiday gathering, I'd love to know what you think in the comments below! Enjoy!

Cream Cheese Stuffed Mushrooms

Yield: 24 mushrooms
Prep Time: 15 MINUTES
Cook time: 15 MINUTES
Total time: 30 MINUTES

Cream Cheese Stuffed Mushrooms are tender mushroom caps stuffed with a creamy parmesan and cream cheese filling. They are little bites of heaven perfect for any occasion!

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INGREDIENTS

16 ounces fresh mushrooms
2 tablespoons butter
8 ounces cream cheese
1/4 cup parmesan cheese, shredded
2 teaspoons fresh parsley, minced
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

INSTRUCTIONS

1. Preheat your oven to 400 degrees F.
2. Wipe the mushrooms with a damp paper towel to clean. (You can quickly run them under water if there is stubborn dirt, but be sure not to soak your mushrooms.) Remove the stems and set them aside. Arrange the clean mushrooms on a parchment-lined baking sheet.
3. Finely chop the mushroom stems.
4. In a medium skillet over medium-high heat, cook the mushroom stems in the butter for 5 minutes. Add the cream cheese, half of the parmesan cheese, the pepper, the garlic powder, the onion powder, and the optional parsley to the pan and stir until well combined and the cream cheese is completely melted. Remove the mixture from the pan to a bowl and set aside to slightly cool.
5. Spoon the filling into a baggie. Snip off one corner of the baggie to make a piping bag. Pipe the filling into each mushroom cap and top with more parmesan cheese, if desired.
6. Bake in the preheated oven for 15 minutes.

NOTES

Author: Becky Tarala

Nutrition data should not be considered a guarantee. Please see our full Nutrition Data Disclosure.

MORE STUFFED MUSHROOM RECIPES

I LOVE me some stuffed mushrooms! Check out some more of my favorite stuffed mushroom recipes from the archives:

• Crab and Cream Cheese Stuffed Mushrooms
• The Best Sausage Stuffed Mushrooms
• Sun-Dried Tomato and Basil Stuffed Mushrooms
• Bacon and Cheddar Stuffed Mushrooms
• Spinach and Cheese Stuffed Portobello Mushrooms

MORE DELICIOUS BITE-SIZED SNACKS TO TRY

Looking for more easy-to-eat apps and snacks? Check out these popular little bite recipes from the archives:

• Sausage Jalapeño Poppers
• Prosciutto Wrapped Cantaloupe
• Jalapeño Cheddar Pigs in a Blanket
• Brie, Bacon, and Apricot Jam Crescent Bites
• Brown Sugar Bacon Wrapped Smokies