These cream cheese stuffed mushrooms are the perfect thing to serve if you're hosting. Fresh mushrooms are stuffed with a perfectly seasoned cream cheese filling and baked until they're super tender and loaded with cheesy goodness. They're seriously addictive, and I just know you're going to love them!
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My Take On Cream Cheese Stuffed Mushrooms
Even if you don't typically like mushrooms, I have a good feeling you'll enjoy this easy appetizer. I'm not going to lie, I typically never eat mushrooms, but these cream cheese filled ones are honestly addictive.
They have a rich and savory cream cheese mixture carefully stuffed into white cremini mushroom caps. The combination of flavors from the tangy filling and savory spice blend is incredible, and the balance of textures really takes this recipe over the top.
I always make these cream cheese stuffed mushrooms to serve as an appetizer if I'm hosting. They're super quick and easy to make, and everyone always raves over how good they are. You shouldn't be surprised if they never make their way out of the kitchen since people will be scrambling to get the last one!
Why You'll Love This Recipe
Easy to make ahead. This is the perfect party appetizer that you can prep in the morning and throw in the oven right before your guests arrive.
A winning combination. The mushrooms are the perfect base for the creamy filling, and these little bite-sized flavor bombs are something you just can't get in any other recipe.
Crowd favorite. Whenever I serve them, my friends and family can't stop talking about how good they are, and I always end up making a second batch. So you're sure to have a guaranteed winner!
Ingredients You'll Need
- White cremini mushrooms- any small button mushrooms work great, like baby bella mushrooms.
- Cream cheese- make sure it's softened to room temperature for easy mixing.
- Parmesan cheese- I like to use freshly grated from my local grocery store. Shredded cheddar cheese or mozzarella cheese works too.
- Salt and pepper
- Garlic powder & onion powder- a savory one-two punch.
- Dried parsley- for a fresh herb flavor that balances out the spices.
- Fresh parsley- for garnish.
How To Make Cream Cheese Stuffed Mushrooms
Step 1: Prep work. Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Clean the mushrooms carefully with a damp paper towel and remove the mushroom stems. Then dry the mushrooms gently with a dry paper towel.
Step 2: Make the filling. In a large bowl, combine the cream cheese, parmesan cheese, salt, pepper, garlic powder, onion powder, and parsley. Mix all of these ingredients till they completely combine.
Step 3: Stuff the mushrooms. Evenly fill each mushroom cap with the cream cheese mix and transfer them to the prepared baking sheet. You can add some extra grated parmesan cheese on top if you want (I love doing this).
Step 4: Bake and serve. Bake the mushrooms for 20 minutes or until they're fork-tender. Remove them from the oven and serve warm with fresh parsley garnished on top. Enjoy!
My Pro Tips To Make The Best Recipe
- I prefer to use full fat cream cheese for a thicker consistency, but you can use low fat or even plant based cream cheese, depending on your preference.
- Avoid running the mushrooms underwater when cleaning them. Otherwise, they'll soak up too much water and become mushy in the oven. You'll just want to wash them with a wet paper towel.
- Make this recipe ahead of time. Stuff the mushrooms and store them covered in the fridge for up to one day. Then bake as directed above when you're ready to serve.
- Add bacon or crumbled Italian sausage to the filling for a meaty flavor and a heartier recipe.
- Double this recipe if you're hosting. Everyone will keep coming back for more!
How I Recommend Storing and Reheating Leftovers
In the fridge: Store any leftover stuffed mushrooms with cream cheese in an airtight container, and you can keep them in the fridge for up to 3 days.
In the freezer: Allow the leftovers to cool completely, then transfer them to a freezer-safe container and freeze them for up to 3 months.
Reheating: I'll just put the leftovers back on a baking sheet lined with parchment paper and bake them at 350°F for 10 minutes. You'll want to let any frozen leftovers thaw overnight in the fridge or add more reheating time.
More Appetizer Recipes To Try
- 10oz. white cremini mushrooms
- 10oz. cream cheese
- ½ cup parmesan cheese
- Salt and pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Clean the mushroom tops and carefully remove the stems.
- Combine cream cheese, parmesan cheese, salt, pepper, garlic powder, onion powder, and parsley.
- Fill each mushroom cap evenly with the prepared mixture. Add some extra parmesan on top if desired.
- Bake the mushrooms for 20 minutes.
- Serve the mushrooms warm, garnished with some fresh parsley.
For cleaning the mushrooms, gently wipe them with a damp paper towel and then dry with a dry paper towel.
Nutrition Information:Serving Size: 3 oz.
Amount Per Serving: Calories: 191Total Fat: 15.1gSaturated Fat: 9.5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 46mgSodium: 293mgCarbohydrates: 5.3gFiber: 1.3gSugar: 0.2gProtein: 10.3g