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Cream Cheese Stuffed Mushrooms Recipe

These cream cheese stuffed mushrooms are tender, savory, and filled with a rich, creamy mixture of cream cheese, garlic, Parmesan, and fresh herbs. The mushroom caps become soft as they bake, while the filling develops a lightly golden top that makes each bite satisfying.
They are easy to prepare with a handful of everyday ingredients and work well as a party appetizer, holiday starter, or side dish. You can assemble them ahead of time and bake just before serving for a warm, freshly made snack.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 6 servings
Calories 125 kcal

Equipment

  • Baking sheet or oven-safe baking dish
  • Mixing bowl
  • Small spoon
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons

Ingredients
  

  • 18 medium white button or cremini mushrooms
  • 4 ounces cream cheese softened
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons breadcrumbs
  • 2 cloves garlic minced
  • 2 tablespoons finely chopped mushroom stems
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon olive oil
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon melted butter
  • 1 tablespoon additional breadcrumbs for topping

Instructions
 

  • Prepare the Mushrooms: Preheat the oven to 375°F (190°C). Gently wipe the mushrooms clean with a damp paper towel. Remove the stems and set the mushroom caps aside. Finely chop the stems for the filling.
  • Season the Mushroom Caps: Arrange the mushroom caps hollow-side up on a baking sheet or in a baking dish. Brush them lightly with olive oil and season with a small pinch of salt and black pepper.
  • Make the Cream Cheese Filling: In a mixing bowl, combine the softened cream cheese, Parmesan, 2 tablespoons of breadcrumbs, minced garlic, chopped mushroom stems, parsley, Italian seasoning, salt, and black pepper. Mix until creamy and evenly combined.
  • Stuff the Mushrooms: Spoon the cream cheese mixture into each mushroom cap, filling it generously without letting the mixture spill over the sides. Smooth the tops with the back of a spoon.
  • Prepare the Topping: Combine the melted butter with the additional tablespoon of breadcrumbs. Sprinkle a little over each stuffed mushroom for a lightly crisp finish.
  • Bake Until Tender: Place the baking sheet in the preheated oven and bake for 20–25 minutes, until the mushrooms are tender and the filling is hot with lightly golden tops.
  • Brown the Tops: If you prefer a more golden finish, switch the oven to broil for the final 1–2 minutes. Watch closely to prevent the breadcrumbs from burning.
  • Rest and Serve: Allow the mushrooms to cool for 3–5 minutes before serving. Garnish with extra chopped parsley and serve warm.

Notes

  • Soften the cream cheese before mixing to create a smooth filling.
  • If the filling feels too soft, refrigerate it for 10–15 minutes before stuffing.
  • For a gluten-free version, use gluten-free breadcrumbs or omit them.
  • Avoid overcrowding the baking dish, as mushrooms release moisture while cooking.
  • The mushrooms can be stuffed a day ahead and refrigerated covered. Add the breadcrumb topping just before baking.