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Cream Cheese Stuffed Mushrooms are mushroom caps filled with a flavorful cream cheese mixture and topped with breadcrumbs and parmesan cheese, then baked to golden brown perfection. A delicious appetizer for any occasion! Even those who don’t love mushrooms, can’t resist these!
Stuffed mushrooms are always a welcome addition to any dinner or party and they’re a total crowd pleaser. These delicious bites are perfectly cheesy, flavorful, and just so addicting. They are indulgent but not overly heavy. If you need a flavorful, unique app to serve for the holidays or bring to a get together, these will definitely impress!
Why you should make this recipe
- Satisfying vegetarian appetizer. Hearty mushrooms are the perfect delivery device for a scrumptious cream cheese filling! Meat eaters will love these just as much as vegetarians!
- So tasty. When it comes to hearty and flavorful, you can’t beat a cheesy snack like these stuffed mushrooms.
- Easy to make. This recipe may look complicated and taste elevated, but it uses common, easy to find ingredients and is pretty simple to put together. You’ll only need about 20 minutes hands-on time.
Ingredients needed
This vegetarian stuffed mushrooms recipe doesn’t require any special ingredients. Here’s everything you’ll:
- Mushrooms. Use 20 baby bella or cremini mushrooms.
- Butter. For sautéing the mushrooms stems, garlic and shallot.
- Garlic & shallot. Gives the filling a wonderful savory flavor.
- Salt & pepper. Brings out all of the flavors in the recipe.
- Cream cheese. Makes for an ultra creamy texture in the filling.
- Fresh parsley. Freshly chopped flat-leaf parsley is needed for the filling and adds a nice pop of color to the tops of the mushrooms before serving.
- Parmesan cheese & breadcrumbs. For a tasty, slightly crispy topping that is the perfect finishing touch.
How to make this recipe
There are quite a few steps to follow when making stuffed mushrooms, but each one is really simple. Just follow along and you’ll have the perfect app! Here’s the process:
- Prep. Preheat the oven to 350 degrees F. Prep a medium baking sheet by spraying it lightly with cooking oil or lining it with parchment paper.
- Prep the mushrooms by wiping them gently with a damp paper towel. You do not want to rinse them in the sink because the mushrooms will absorb too much of the water and be soggy when cooked. Remove the stems from the mushrooms so that you have a nice cavity inside of each. I like to do this by simply putting my thumb on the base of the stem and then pushing it away from the mushroom which will cause it to very easily and cleanly snap off from the mushroom. Place the mushroom caps on the prepared baking sheet/rack.
- Chop stems. Discard half of the mushroom stems. Chop the remaining mushroom stems up so that they’re finely diced.
- Sauté mushroom stems, garlic and shallot. Heat the butter in a large skillet over medium heat. Once hot, add in the mushroom stems, garlic, and shallot. Sauté until the liquid has cooked out of the mushrooms, about 8-10 minutes. Stir often to avoid burning the garlic. Remove from the heat.
- Make the filling. Add in the cream cheese, salt and pepper, and parsley. Stir to combine with the mushrooms mixture until fully mixed together. Stuff the mushroom caps evenly with the cream cheese mixture so that it’s lightly mounded.
- Make the topping. In a small bowl, mix together the parmesan and breadcrumbs. Sprinkle the breadcrumb mixture evenly over the top of the mushrooms.
- Bake. Place in the oven and bake for 20-25 minutes until the mushrooms are hot, the cheese is lightly bubbling, and the tops of the mushrooms are golden brown. Let cool slightly and enjoy!
Expert tips
- Mushrooms stems. This recipe only calls for using half of the mushroom stems for the filling. You can discard the other half or save them for another recipe. They are great for adding to salads, omelets or stir fry recipes.
- Baking tip. If you have one, we suggest placing a baking rack on the baking sheet so that the excess moisture can drop off of the mushrooms as they cook.
- Cheese. It’s best to grate your own parmesan cheese, if possible. The pre-grated cheese from the grocery store often contains preservatives and anti caking agents and does not melt as well.
Frequently asked questions
Mushrooms are like sponges and tend to soak up water, which can make them soggy. When cleaning them, simply wipe them with a damp paper towel rather than rinsing them in water. You’ll also want to be sure when sautéing the mushrooms stems, you cook them until all of the liquid has evaporated.
These stuffed mushrooms should be baked in a preheated oven set to a temperature of 350ºF.
As long as you use gluten-free breadcrumbs in this recipe, the stuffed mushrooms will be free from any gluten.
Storage recommendations
- Storing. Leftovers can be refrigerated in an airtight container, in the fridge, for up to 4 days.
- Make ahead. You can prepare these the day before and bake them right before serving.
More vegan and vegetarian appetizers
As usual, PLEASE let me know if you make this recipe and let me know how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).
Cream Cheese Stuffed Mushrooms
Ingredients
- 20 baby bella or cremini mushrooms
- 2 tablespoons unsalted butter
- 2 garlic cloves, finely minced
- 1 medium shallot, finely diced
- ½ teaspoon salt
- Freshly ground black pepper to taste
- 8 ounces cream cheese, softened
- ¼ cup finely chopped fresh parsley
- ⅓ cup finely shredded parmesan cheese
- 3 tablespoons breadcrumbs
Instructions
- Preheat the oven to 350 degrees F. Prep a medium baking sheet by spraying it lightly with cooking oil or lining it with parchment paper. If you have one, I suggest placing a baking rack on the baking sheet so that the excess moisture can drop off of the mushrooms as they cook. But this is not totally necessary.
- Prep the mushrooms by wiping them gently with a damp paper towel. You do not want to rinse them in the sink because the mushrooms will absorb too much of the water and be soggy when cooked. Remove the stems from the mushrooms so that you have a nice cavity inside of each. I like to do this by simply putting my thumb on the base of the stem and then pushing it away from the mushroom which will cause it to very easily and cleanly snap off from the mushroom. Place the mushroom caps on the prepared baking sheet/rack.
- Discard half of the mushroom stems (you can freeze them for later use as desired). Chop the remaining mushroom stems up so that they’re finely diced.
- Heat the butter in a large skillet over medium heat. Once hot, add in the mushroom stems, garlic, and shallot. until the liquid has cooked out of the mushrooms, about 8-10 minutes. Stir often to avoid burning the garlic. Remove from the heat.
- Add in the cream cheese, salt and pepper, and parsley. Stir to combine with the mushrooms mixture until fully mixed together. Stuff the mushroom caps evenly with the cream cheese mixture so that it’s lightly mounded.
- In a small bowl, mix together the parmesan and breadcrumbs. Sprinkle the breadcrumb mixture evenly over the top of the mushrooms.
- Bake for 20-25 minutes until the mushrooms are hot, the cheese is lightly bubbling, and the tops of the mushrooms are golden brown. Let cool slightly and enjoy!
Video
Notes
- Storing. Leftovers can be refrigerated in an airtight container, in the fridge, for up to 4 days.
- Make ahead. You can prepare these the day before and bake them right before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
