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Cream Cheese Stuffed Mushrooms

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 6 servings 1x
  • Category: Appetizer
  • Method: Baking, Mixing
  • Cuisine: American
  • Diet: Vegetarian
Cream Cheese Stuffed Mushrooms

Description

These Cream Cheese Stuffed Mushrooms are a warm, savory appetizer with a creamy garlic filling and a golden, crisp topping. Each bite balances a juicy roasted mushroom with rich, herby cheese for a dish that feels indulgent yet simple. They’re perfect for holiday spreads, dinner parties, or even as a movie-night snack. If you enjoy pairing savory starters, try them alongside these Bbq Wings for a complete appetizer spread.

Ingredients

  • 24 medium mushrooms (white button or cremini, about 1½ inches wide, stems removed and cleaned)
  • 8 oz cream cheese (softened to room temperature)
  • 1/2 cup grated Parmesan cheese (plus extra for topping)
  • 2 cloves garlic (minced finely)
  • 2 tbsp chopped fresh parsley (plus extra for garnish)
  • 1/4 cup breadcrumbs (plain or panko, for topping)
  • 2 tbsp olive oil (divided)
  • 1/4 tsp salt (or to taste)
  • 1/4 tsp black pepper (freshly ground)
  • 1/4 tsp smoked paprika (for added color and flavor)

Instructions

  1. Preheat the oven: Set the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
  2. Prepare the mushrooms: Wipe the mushroom caps clean with a damp towel, remove the stems, and finely chop the stems for the filling.
  3. Sauté the stems: In a skillet over medium heat, add 1 tbsp olive oil, then sauté the chopped stems and garlic for 3–4 minutes until softened and fragrant.
  4. Mix the filling: In a bowl, combine sautéed stems, softened cream cheese, grated Parmesan, parsley, salt, pepper, and smoked paprika. Stir until smooth and evenly blended.
  5. Stuff the mushrooms: Using a small spoon, fill each mushroom cap with the cream cheese mixture, mounding slightly without overfilling.
  6. Add toppings: Sprinkle each filled mushroom with breadcrumbs and a pinch of extra Parmesan for a crisp finish.
  7. Arrange and drizzle: Place stuffed mushrooms on the prepared baking sheet and lightly drizzle with the remaining 1 tbsp olive oil.
  8. Bake the mushrooms: Bake at 375°F (190°C) for 20–22 minutes, or until the tops are golden brown and the filling is bubbling lightly at the edges.
  9. Check doneness: The mushrooms should be tender but not collapsed, and the filling should hold shape when touched lightly with a spoon.
  10. Garnish and serve: Remove from the oven, let cool 5 minutes, then garnish with fresh parsley before serving warm.

Notes

  • Use larger mushrooms (up to 2 inches wide) if you want a more substantial appetizer.
  • For a flavor twist, mix in chopped crab meat, cooked bacon bits, or sun-dried tomatoes to the filling.
  • Make ahead: Stuff the mushrooms up to 1 day in advance, cover, and refrigerate. Bake fresh before serving.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat: Warm in a 350°F (177°C) oven for 8–10 minutes until hot and slightly crisp again.
  • Serving suggestion: Serve alongside grilled meats or appetizers like Baked Chicken Drumsticks for a complete meal spread.

Nutrition

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Keywords

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