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–+ servings
Stuffed mushrooms on a plate, filled with a mixture of cheese and vegetables.

Stuffed Mushrooms With Cream Cheese Recipe

Author: Jessica Haggard
These stuffed mushrooms with cream cheese will be your new favorite party appetizer! Tender, juicy mushrooms are stuffed with a delicious filling made with cream cheese, cheddar cheese, bell peppers, and parsley, then baked until golden. This recipe comes together with just 10 minutes of hands-on time - easy peasy for something so tasty!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 8 servings
Calories 144 kcal

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 9x13-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.
Serve: For a light meal, serve mushrooms with a soup, salad, or some garlic bread. For a heartier option, pair them with garlic mashed potatoes, pasta, risotto, quinoa, or your favorite mains. 
Store: 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.

Nutrition

Calories: 144kcalCarbohydrates: 5gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 36mgSodium: 140mgPotassium: 326mgFiber: 1gSugar: 2gVitamin A: 827IUVitamin C: 13mgCalcium: 90mgIron: 0.4mg
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