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Seriously Addicting Appetizer
These cream cheese stuffed mushrooms are the ultimate party appetizer! They’re savory, creamy, and perfectly bite-sized, making them a go-to for holidays, potlucks, and family get-togethers.
Each mushroom cap is filled with a rich, cheesy mixture and baked until golden and bubbly. The combo of cream cheese, garlic, and Parmesan gives every bite a delicious, comforting flavor that’s totally irresistible.
If you love tasty finger foods like these, you’ll also enjoy my Spinach Dip Bites, Bacon Wrapped Smokies, and Stuffed Jalapeños. They’re all perfect for sharing at your next gathering!
Why we think you’ll love it:
- Prep Ahead. You can prep the stuffing and stuff the mushrooms ahead of time, which is a lifesaver when you’re entertaining.
- Budget-Friendly. You only need a few simple, affordable ingredients that most already have or are easy to find at any grocery store.
- Perfection. You get a perfect combination of tender mushrooms, ultra-creamy filling, and a slightly crunchy, buttery topping.
Stuffed Mushrooms Ingredients
- Whole Fresh Mushrooms (12) – These hold the delicious stuffing; using whole, fresh ones ensures a great texture when baked. Use bite-sized cremini mushrooms.
- Olive Oil (1 tablespoon) – Used to sauté the chopped mushroom stems and garlic, starting the savory base for the filling.
- Minced Garlic (1 tablespoon) – The aromatic flavor pairs wonderfully with the mushrooms and cheese. You’ll need to mince 3-4 garlic cloves or use pre-minced garlic from a jar.
- Cream Cheese, softened (8-ounce package) – This is the base of the filling, providing a rich, creamy texture and tangy flavor.
- Grated Parmesan Cheese (⅓ cup) – Mixed into the filling to add a nutty, salty depth and a slightly sharper flavor profile.
- Garlic Powder (½ teaspoon) – Provides a mellow, deeper garlic note to complement the fresh minced garlic.
- Ground Black Pepper (¼ teaspoon) – A simple seasoning to enhance the savory flavors of the cheeses.
- Onion Powder (¼ teaspoon) – Gives a subtle, sweet onion flavor to the filling without adding texture and extra moisture.
- Ground Cayenne Pepper (sprinkle) – Used to add a tiny hint of warming heat, balancing out the richness of the cheese. For a spicier mushroom, increase the amount or add red pepper flakes.
- Butter, melted (¼ cup) – Brushed on the caps before baking to help them brown and create a perfect buttery crust.
- Grated Parmesan Cheese (sprinkle) – Added to the top of the caps for an extra layer of salty, cheesy flavor and a beautiful golden crust. Other similar nutty and salty cheeses you can use are Asiago or Grana Padano.
- Panko Crumbs (sprinkle) – Sprinkled on top with the Parmesan to provide a light, crispy texture for the baked mushroom caps. You can also use regular breadcrumbs or crushed Ritz crackers.
How to Make Stuffed Mushrooms
PREP. Preheat the oven to 350°F. Spray a baking sheet with cooking spray and set aside.
CHOP. Clean mushrooms with a damp paper towel and carefully break off stems. Chop the stems extremely fine and throw away any tough ends of the stems.
SAUTE. In a large skillet over medium heat, add oil. Add garlic and chopped mushroom stems and fry until any moisture has evaporated. Remove from heat.
FILL. Stir in cheeses, pepper, onion powder, and a sprinkle of cayenne to form a thick paste. Fill each mushroom cap with the stuffing and place on the prepared baking sheet.
BAKE. Brush each mushroom with melted butter and sprinkle on more grated Parmesan cheese along with some Panko crumbs. Bake for 18-20 minutes.
Kristyn’s Recipe Tips
- I recommend using Cremini mushrooms or Baby Bella mushrooms (they are the same thing, just different names!).
- Don’t rinse your mushrooms under water! They are like little sponges and will absorb the liquid. Use a damp paper towel to gently wipe the caps clean instead.
- It’s super simple to add extras like cooked bacon or sausage crumbles, a different cheese like Asiago or Grana Padano cheese, or increase the heat using more cayenne pepper or add red pepper flakes.
- Don’t Overstuff. A good rule of thumb is to create a small mound just above the rim of the cap.
Cream Cheese Stuffed Mushrooms Recipe
Ingredients
- 12 whole fresh mushrooms
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 (8-ounce) package cream cheese, softened
- ⅓ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- sprinkle ground cayenne pepper
- ¼ cup butter, melted
- grated Parmesan cheese
Instructions
- Preheat the oven to 350°F. Spray a baking sheet with cooking spray and set aside.
- Clean mushrooms with a damp paper towel and carefully break off stems. Chop the stems extremely fine and throw away any tough ends of the stems.
- In a large skillet over medium heat, add oil. Add garlic and chopped mushroom stems and fry until any moisture has evaporated. Remove from heat.
- Stir in cheeses, pepper, onion powder and a sprinkle of cayenne to form a thick paste. Fill each mushroom cap with the stuffing and place on the the prepared baking sheet.
- Brush each mushroom with melted butter and sprinkle on more grated Parmesan cheese along with some Panko crumbs. Bake for 18-20 minutes.
Notes
- I recommend using Cremini mushrooms or Baby Bella mushrooms (they are the same thing, just different names!).
- Don’t rinse your mushrooms under water! They are like little sponges and will absorb the liquid. Use a damp paper towel to gently wipe the caps clean instead.
- It’s super simple to add extras like cooked bacon or sausage crumbles, a different cheese like Asiago or Grana Padano cheese, or increase the heat using more cayenne pepper or add red pepper flakes.
- Don’t overstuff. A good rule of thumb is to create a small mound just above the rim of the cap.
- Filling. You can mix up the cream cheese stuffing up to 2 days ahead of time and store it in an airtight container in the fridge. Let it soften slightly before stuffing the mushrooms.
- Stuffed. If you’re really pressed for time, you can stuff the caps, cover them loosely, and refrigerate for up to 1 day before baking. Add a few extra minutes to the bake time if baking from cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Filling. You can mix up the cream cheese stuffing up to 2 days ahead of time and store it in an airtight container in the fridge. Let it soften slightly before stuffing the mushrooms.
Stuffed. If you’re really pressed for time, you can stuff the caps, cover them loosely, and refrigerate for up to 1 day before baking. Add a few extra minutes to the bake time if baking from cold.
Store any cooled leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3-4 days.
Reheat them in a toaster oven or regular oven at 300°F for about 10-15 minutes until warmed through. This keeps the topping nice and crispy; the microwave can make them a little soggy, but can be used as well.
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