Cream Cheese Stuffed Mushrooms Recipe
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These cream cheese stuffed mushrooms are insanely good! Tender, juicy mushrooms are stuffed with a delicious filling made with cream cheese, cheddar cheese, bell peppers, and parsley, then baked until golden. If there’s one appetizer that can win over any crowd, it’s definitely these melt-in-your-mouth, stuffed mushrooms with cream cheese.
Many of my friends are vegetarians, so whenever I host a party, I make sure that they’re accommodated in the menu. From appetizers to desserts, I prepare vegetarian-friendly options that all my guests can enjoy.
Everyone’s favorite? Cream cheese stuffed mushrooms! These cheesy bites of goodness have a rich and creamy filling, but the mushrooms keep everything balanced. You get an appetizer that’s indulgent but not too overwhelming, just like my other favorite cheesy appetizers, goat cheese stuffed dates and cranberry brie bites.
These stuffed mushrooms are great for casual game nights, family meals, and brunch spreads, but they’re also a nice addition to cocktail parties, holiday dinners, and other special celebrations where bite-sized foods are a hit. A simple, easy appetizer that anyone will go crazy for, vegetarian or not!
Why You’ll Love This Recipe
- Easy recipe: Just prep, stuff, and bake – no fuss, no mess.
- Simple ingredients: Just a handful of simple, everyday ingredients make a flavor-packed appetizer that feels gourmet.
- Delicious appetizer: The mushrooms have a tender, slightly chewy bite that perfectly complements the creamy, velvety savory filling. Cheesy goodness at its finest!
- Adaptable: Add a pinch of spice, a sprinkle of herbs, or even some crispy bacon bits or crab to make them your own.
- Versatile: Perfect for holidays and special occasions, but equally great for a casual night in when you’re just craving something comforting and delicious.
- Make-ahead friendly: Make and assemble these stuffed mushrooms ahead of time, store in the fridge covered, and just pop them in the oven when you’re ready!
How to Make Stuffed Mushrooms
This cream cheese stuffed mushrooms recipe is proof that you don’t need fancy and expensive ingredients to make a show-stopping dish. In fact, these stuffed mushrooms aren’t just delicious; they’re a breeze to make, too – just prep the mushrooms, add the filling, and let your oven take over. Easy peasy for a dish so tasty!
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Mushrooms: I recommend using baby bella or cremini mushrooms – their naturally hollow shape makes them ideal for stuffing, and their mild flavor complements the creamy filling. We’ll be using about 26 mushrooms for this recipe.
- Cream cheese: Binds the filling together, giving it a creamy, indulgent texture. I use Philadelphia cream cheese, but feel free to use your favorite brand.
- Cheddar cheese: For that melty, cheesy goodness. The slightly salty flavor of cheddar also contrasts beautifully with the mushrooms and cream cheese.
- Red bell pepper: Adds a bit of crunch, color, and a mild sweetness that balances the other savory ingredients.
- Parsley: Adds freshness to the filling. The little specks of green look pretty, too!
- Garlic and onion powder: For that garlic and onion taste we all love, enhancing the overall flavor of the dish.
Step-By-Step Instructions
This recipe comes together with just 10 minutes of hands-on time. Simply prep the mushrooms, stuff them with the cheesy filling, and bake to perfection. In just about half an hour, you’ll have an impressive bite-sized appetizer ready to serve and enjoy.
Step 1: Prep the mushrooms
Preheat the oven to 350 F.
Prepare the mushrooms by pulling out the stems and wiping them with a damp paper towel. Set aside.
Step 2: Add the filling
Next, mix the cream cheese with all other ingredients in a medium mixing bowl.
Use a spoon to scoop the filling into each of the empty mushroom caps. Fill generously because the contents will shrink a little while baking, but not too much because it can spill and get messy. A nice rounded portion, slightly popping over the top, is all you need.
Step 3: Bake
Arrange in a 9×13-inch baking dish and bake for 25 minutes until the filling is golden brown. Serve immediately.
Substitutions
Missing an ingredient from the list or prefer to use an alternative? You’re free to use ingredients that you love or what you have on hand! Try these easy substitutions:
- Mushrooms: I prefer baby bella or creminis for flavor, but in a pinch, you can swap with white button mushrooms.
- Cream cheese: Substitute with ricotta for a lighter taste or mascarpone for a slightly sweeter, silkier option.
- Cheddar cheese: No cheddar cheese? Use other melty cheeses like mozzarella, Monterey Jack, or Gouda.
- Red bell pepper: Swap out with green bell pepper.
- Parsley: If you want to substitute or add to parsley, fresh rosemary, thyme, basil, or chives are good options. You can also use dried herbs if fresh isn’t available.
- Garlic and onion powder: If you prefer a stronger garlic or onion flavor, use fresh or roasted minced garlic and minced green onions or shallots instead.
Expert Tips
- Choose the right mushrooms: Be sure to pick fresh mushrooms with firm, unblemished caps. Use creminis for a bite-sized appetizer, or portobello mushrooms for a bigger serving.
- Don’t wash the mushrooms: Avoid washing the mushrooms as they absorb moisture quickly, which can make them soggy when baked. Instead, use a damp cloth or paper towel to wipe off any dirt from the mushrooms.
- Use softened cream cheese: Let your cream cheese soften at room temperature for easier mixing and a smoother texture. Cold cream cheese can create lumps in the filling and may be harder to combine with other ingredients.
- Chill the filling: When I have extra time, I chill the filling for at least 15 minutes before stuffing. This helps hold the filling together as it bakes. If the filling is too soft or wet, it will slowly seep through the mushroom.
- Add a crunchy topping: Sprinkle a layer of panko breadcrumbs or crushed crackers on top of each stuffed mushroom before baking. I like to add parmesan cheese, too! This adds a satisfying crunch and makes the texture more interesting.
- Use leftover filling: The amount of filling you need may vary depending on the size of the mushroom. If you have leftovers, it makes a great dip for crackers, cucumber slices, and crostini. You can also add it to scrambled eggs, omelets, or rice.
How to Store This Recipe
Cream cheese stuffed mushrooms are best consumed on the day they’re made, but leftovers keep well in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 weeks. To reheat, warm the mushrooms in the oven at 350 F until heated through.
If making ahead, you can stuff the mushrooms up to 24 hours in advance. Place them in an airtight container in the fridge and just bake when ready to serve.
What to Serve with Stuffed Mushrooms
Cream cheese stuffed mushrooms make an excellent stand-alone appetizer, but they also pair well with a wide variety of dishes. For a light meal, serve them with a soup, salad, or some garlic bread.
For a heartier option, pair them with garlic mashed potatoes, pasta, risotto, quinoa, or a main like bacon-wrapped filet mignon or honey mustard salmon. Serve them alongside other appetizers and sides like sausage rolls and parmesan potatoes in a party spread.
More Appetizers To Try
If you make these stuffed mushrooms, please leave a review. I really appreciate each and every 5-star rating and review comment!
Stuffed Mushrooms With Cream Cheese Recipe
Ingredients
- 16 ounces medium mushrooms baby bella, or cremini will work
- 8 ounces cream cheese softened
- ½ cup cheddar cheese
- ½ cup pepper red bell
- 2 tablespoons parsley minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Preheat the oven to 350 °F.
- Prepare the mushrooms by pulling out the stems and wiping them with a damp paper towel. Set aside.
- Mix the cream cheese with all other ingredients in a medium mixing bowl.
- Use a spoon to scoop the filling into each of the empty mushroom caps. Fill generously because the contents will shrink a little while baking, but not too much because it can spill and get messy. A nice rounded portion, slightly popping over the top, is all you need.
- Arrange in a 9×13-inch baking dish for 25 minutes until the filling is golden brown. Serve immediately.
Video
Notes
- Pick fresh mushrooms with firm, unblemished caps. Use creminis for a bite-sized appetizer, or portobello mushrooms for a bigger serving.
- Avoid washing the mushrooms as they absorb moisture quickly, which can make them soggy when baked. Instead, use a damp cloth or paper towel to wipe off any dirt from the mushrooms.
- Use softened cream cheese for easier mixing and a smoother texture. Cold cream cheese can create lumps in the filling and may be harder to combine with other ingredients.
- Chill the filling for at least 15 minutes before stuffing to help hold the filling together as it bakes. If the filling is too soft or wet, it will slowly seep through the mushroom.
- Add a crunchy topping like panko breadcrumbs, crushed crackers, or parmesan cheese on top of each stuffed mushroom before baking to make the texture of the dish more interesting.
- If you have leftover filling, it makes a great dip for crackers, cucumber slices, and crostini. You can also add it to scrambled eggs, omelets, or rice.
