Cream Cheese Stuffed Mushrooms

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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Cream cheese stuffed mushrooms on a parchment-lined baking sheet

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Two Bite Tested


Cream Cheese Stuffed Mushrooms are popular because of:
  • Their cheesy filling.
  • The golden parmesan top.
  • The perfectly poppable size.


This recipe includes:
  • Detailed ingredient notes
  • Answers to frequently asked questions
  • Serving and storage suggestions
  • A recipe card with nutritional information


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.

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!

Happy cooking,

Stuffed mushrooms on a baking sheet with a striped kitchen towel

Ingredient Notes


  • 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
  • Black pepper: I like to use fresh ground black pepper.
  • Garlic powder: Standard garlic powder works best, not garlic salt.
  • Onion powder: Onion powder is best, not onion salt.


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.

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.




Close-up of baked cream cheese stuffed mushrooms on parchment paper

Two Bite Take


"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

Collage showing steps for making cream cheese stuffed mushrooms

Serving Suggestions


What to Serve With Cream Cheese 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. A typical serving is about 4 stuffed mushrooms. Here's my favorite special occasion menu:



Cream Cheese Stuffed Mushrooms Recipe Variations

These variations change what goes into the filling while keeping the same overall method.
  • Add 2 tablespoons chopped cooked bacon to the filling before stuffing.
  • Swap fresh parsley for fresh chives in the same amount.
  • Add 1/4 cup finely chopped spinach, squeezed dry, to the filling.
  • Add 1/8 teaspoon crushed red pepper flakes to the filling for heat.


Stuffed mushrooms on a baking sheet with a blue and cream towel in the background

Got Leftovers?


What To Do With Leftover Cream Cheese Stuffed Mushrooms

Leftover stuffed mushrooms can be repurposed into other dishes after they are already cooked.
  • Chop and fold into scrambled eggs or an omelet.
  • Slice and add to a warm pasta dish just before serving.
  • Chop and use as a topping for flatbread or pizza.
  • Dice and mix into a grain bowl with rice or quinoa.
  • Chop and add to a sandwich or wrap filling.
  • And so much more!


How To Store Cream Cheese Stuffed Mushrooms

Reheat stuffed mushrooms in the oven on a baking sheet at 375 degrees F for 10-15 minutes, or until heated through. Store stuffed mushrooms in the refrigerator in an airtight container for up to four days.

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.



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 (optional)
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder



INSTRUCTIONS

  1. Preheat the oven to 400°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 the 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.



Behind the Bites


Hi, I’m Becky, the creator of The Two Bite Club, where good food starts with two bites.
I’ve been cooking and sharing recipes here for years,
sharing the kinds of easy, dependable dishes that tend to become family favorites.

These are the recipes I make in my own kitchen, and I hope you enjoy them as much as we do.
You can read more about me and The Two Bite Club here!

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