Introduction

Stuffed mushrooms with cream cheese make a delicious and easy appetizer that’s perfect for gatherings or a cozy night in. These savory bites combine tender mushroom caps with a flavorful, creamy filling that’s sure to please any crowd.

A tray holds several stuffed mushrooms, each with a thick layer of creamy, pale filling mixed with small bits of herbs and garlic, slightly browned and bubbly on top. The mushrooms are dark brown and firm, acting as the base with a round shape. Finely chopped green herbs are sprinkled around the tray and on top of the filling for a pop of color. A woman's hand is lifting one stuffed mushroom, showing its full shape and texture against the black tray and white marbled surface below. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb mushrooms
1 tablespoon olive oil
3 garlic cloves, finely chopped
1/2 teaspoon Italian seasoning
1/2 teaspoon dried parsley
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
8 ounces cream cheese, room temperature
1/4 cup parmesan cheese

Instructions

Step 1: Clean the mushrooms and pat them dry with a kitchen towel. Gently twist and remove the stems from the mushroom caps. Chop the stems into small pieces.
Step 2: Heat olive oil in a small skillet over medium heat. Add the chopped stems and garlic, cooking for 3 to 4 minutes until tender and slightly browned, stirring occasionally.
Step 3: Stir in Italian seasoning, dried parsley, salt, black pepper, and red pepper flakes. Cook for about 1 minute, stirring constantly, then remove from heat and let cool.
Step 4: In a medium bowl, combine the cooled stem mixture with softened cream cheese and parmesan cheese. Mix well until thoroughly combined.
Step 5: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 6: Using a small spoon, fill each mushroom cap with the cream cheese mixture, packing it inside and mounding a little on top. Use all the filling evenly across the mushrooms.
Step 7: Arrange the stuffed mushrooms on the prepared baking sheet with space between each. Bake for 15 to 17 minutes, until the tops turn a light golden color. Serve hot.

Tips & Variations

For extra flavor, add finely chopped fresh herbs like thyme or basil to the filling.
Try mixing in cooked sausage or bacon bits for a heartier version.
If you prefer a milder spice, reduce or omit the red pepper flakes.
Use a mix of cheeses such as mozzarella or cheddar for a different taste.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) for about 10 minutes or until warmed through to maintain texture and flavor. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a close-up of eight stuffed mushrooms arranged on a black baking tray. Each mushroom has a thick, dark brown base with a textured surface and is topped with a creamy white filling that is slightly browned on top, showing tiny bits of herbs and browned edges. The filling is generous, unevenly spread, and topped with small sprinkled green parsley pieces. The tray is placed on a white marbled surface, and more chopped parsley is scattered around the mushrooms, adding a fresh touch. The scene is lit with natural light, highlighting the soft texture of the topping and the rough mushroom surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed mushrooms ahead of time?

Yes, you can assemble the mushrooms and keep them covered in the refrigerator for a few hours before baking. Bake them when you’re ready to serve for the freshest taste.

What type of mushrooms work best for this recipe?

Button mushrooms or cremini mushrooms are ideal because they have sturdy caps that hold the filling well and provide a nice texture after baking.