These Cream Cheese Stuffed Mushrooms are the perfect combination of creamy, rich flavors in every bite. With only 10 minutes of active prep time, they make an easy addition to any meal or party!
Why You Will Love This Recipe
This savory recipe packs a flavorful punch with its combination of creamy cheeses and perfectly cooked mushrooms.
Plus, they're surprisingly easy to make – all it takes is a few minutes of prep work before you can pop them in the oven to bake until golden brown.
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Ingredients
Choose either baby Portobello mushrooms, or the larger white cap mushrooms. You can also use either the shaker jar of Parmesan cheese, or shredded fresh Parmesan.
- Olive oil
- White or Baby Portobello Mushrooms - look for very fresh, light colored mushrooms.
- Cream Cheese - softened to room temperature.
- Parmesan cheese - use either the grated type you put on pizza, or use shredded fresh Parmesan cheese.
- Panko Bread Crumbs - divided, some for filling, some for topping.
- Green Onions - finely sliced.
- Garlic Powder
- Parsley - fresh, chopped fine.
- Salt - to taste.
- Pepper - to taste.
- Mozzarella - shredded, optional for topping mushrooms before baking.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Cream Cheese Stuffed Mushrooms
I’ll show you step-by-step how to get these scrumptious stuffed cream cheese stuffed mushrooms in the oven quickly so that you can start enjoying them.
Make the Mushroom Caps Filling
- Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper, and set aside.
- In a medium size mixing bowl, combine the cream cheese, Parmesan cheese, bread crumb portion for the filling, green onions, garlic powder, and chopped parsley. Season to taste with salt and pepper. Mix well.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Remove Mushroom Stems
- Brush mushrooms with olive oil and remove the stems. Place the mushroom caps on the prepared baking sheet.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Fill the Mushroom Caps
- Fill each mushroom cap with the cream cheese filling mixture, heaping up slightly.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Top and Bake
- If you love your cream cheese stuffed mushrooms extra cheesy, simply add shredded Parmesan or Mozzarella cheese on top of the bread crumb topping before baking.
- Sprinkle remaining Panko bread crumbs and Mozzarella cheese on top of each mushroom. Bake 25 minutes in the preheated oven.
- Remove from oven and let rest for 10 to 15 minutes before serving on a platter. Enjoy!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
Are you looking for an appetizer that will really wow your dinner guests? These Cream Cheese Stuffed Mushrooms are the perfect solution! Serve alongside other favorites like garlic bread or salad; either way, everyone will be asking for more!
These cream cheese stuffed mushrooms are a perfect accompaniment to our Air Fryer Lamb Chops, easy to make Pommes Duchesse, Air Fryer Frozen Asparagus, and Roasted Rainbow Carrots.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Substitutions
Use any kind of cheese you prefer, you are not locked in to Parmesan. Gruyere is perfect also, as is Cheddar or a Swiss Cheese.
Variations
Here are a few scrumptious variations using our Cream Cheese Stuffed Mushrooms recipe as a base:
- Seafood Stuffed Mushrooms - add Some chopped cooked baby shrimp, some chopped crabmeat or surimi to your filling.
- Spinach & Cheese Stuffed Mushrooms - add some frozen chopped spinach that has been defrosted and wrung of excess water to the cream cheese stuffed mushroom filling.
- Bacon & Cheese Stuffed Mushrooms - add some crisp bacon crumbles to your cream cheese mushroom filling.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
Storage
Store any leftover cream cheese stuffed mushrooms in an air tight plastic or glass container. Keep in the refrigerator for up to 3 days. Reheat by covering with aluminum foil and reheating 10 minutes at 250 F. Remove foil for an additional 10 minutes to crisp up the topping.
Tips for Success
- Get as fresh of mushrooms as you can.
- Adding Mozzarella cheese before baking will make these cream cheese stuffed mushrooms have a nice golden brown and stretchy topping.
Frequently Asked Questions
Yes. Cool them completely, then store in freezer safe containers for up to 3 months.
Yes you can! This recipe for stuffed mushrooms with cream cheese is enough for about four large (4 to 6" wide) Portobello mushrooms. Fill and bake for an additional 5 to 10 minutes.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Cream Cheese Stuffed Mushrooms
Ingredients
- 4 oz cream cheese
- ¼ cup Parmesan cheese Pizza type, or fresh shredded
- 3 tablespoon Panko bread crumbs for filling
- 2 green onions sliced thinly
- ½ teaspoon garlic powder
- ¼ cup parsley chopped fine
- salt to taste
- pepper to taste
- 12 medium mushrooms white or baby Portobello
- 1 tablespoon olive oil
- 2 tablespoon Panko bread crumbs for sprinkling on top of mushrooms
- ½ cup Mozzarella shredded (Optional Topping
Instructions
- Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper, and set aside.
- In a medium size mixing bowl, combine the cream cheese, Parmesan cheese, Panko bread crumbs portion for the filling, green onions, garlic powder, and chopped parsley. Season to taste with salt and pepper. Mix well.4 oz cream cheese, ¼ cup Parmesan cheese, 3 tablespoon Panko bread crumbs, 2 green onions, ½ teaspoon garlic powder, ¼ cup parsley, salt, pepper
- Brush mushrooms with olive oil and remove the stems. Place the mushroom caps on the prepared baking sheet.12 medium mushrooms, 1 tablespoon olive oil
- Fill each mushroom cap with the cream cheese filling mixture, heaping up slightly.
- Sprinkle remaining Panko bread crumbs, then Mozzarella cheese on top of each mushroom. Bake 25 minutes in the preheated oven.2 tablespoon Panko bread crumbs, ½ cup Mozzarella
- Remove from oven and let rest for 10 to 15 minutes before serving on a platter. Enjoy!
Notes
- Get as fresh of mushrooms as you can.
- Adding Mozzarella cheese before baking will make these cream cheese stuffed mushrooms have a nice golden brown and stretchy topping.
Nutrition
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