Why You’ll Love This Recipe
I love how these stuffed mushrooms manage to be both elegant and easy to make. The filling combines cream cheese, Parmesan, and garlic for that perfect balance of richness and flavor. They bake until tender and slightly caramelized, with a creamy center that melts in every bite. I also love that I can prepare them ahead of time, making them ideal for entertaining or holiday meals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
24 oz white button mushrooms (about 30–35, washed)
2 tbsp oil
4 cloves garlic, crushed
8 oz cream cheese
¼ cup grated Parmesan cheese
¼ tsp black pepper
¼ tsp ground cayenne pepper
¼ tsp onion powder
Directions
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I preheat my oven to 400°F (200°C) and lightly grease a baking dish.
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I remove the stems from the mushrooms and set the caps aside. Using a box grater, I finely grate the stems to use in the filling.
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In a skillet, I heat the oil over medium heat and sauté the grated stems with garlic until soft and fragrant.
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I add the cream cheese, pepper, cayenne, and onion powder to the skillet and stir until the mixture melts into a smooth, creamy filling.
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I stir in the Parmesan cheese and remove the mixture from the heat.
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I fill each mushroom cap generously with the creamy cheese mixture and arrange them in the prepared baking dish.
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I bake uncovered for 40–45 minutes, until the mushrooms release their juices, darken, and shrink slightly.
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I serve them warm and watch them disappear quickly!
Servings and timing
This recipe makes about 10 servings (30–35 mushrooms). It takes 10 minutes to prepare and 45 minutes to bake, for a total of 55 minutes.
Variations
Sometimes I mix in chopped spinach or cooked bacon for extra flavor. When I want a bit more crunch, I top the stuffed mushrooms with a sprinkle of breadcrumbs before baking. For a smoky twist, I add a pinch of smoked paprika instead of cayenne. If I’m making them for a crowd, I double the recipe—they always go fast.
Storage/reheating
I can make the mushrooms ahead of time and refrigerate them, covered, for up to 24 hours before baking. After baking, I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a 350°F oven for about 10 minutes until hot throughout.
FAQs
Can I use portobello mushrooms instead of white button?
Yes, I often use smaller portobello caps for a meatier flavor and slightly larger servings.
Can I make these mushrooms spicy?
Definitely. I increase the cayenne pepper or add a few red pepper flakes to the filling for more heat.
What’s the best way to clean mushrooms?
I wipe them gently with a damp paper towel instead of rinsing to prevent excess moisture.
Can I add protein to the filling?
Yes, I sometimes mix in cooked sausage, crab meat, or finely diced ham for a heartier version.
How do I know when they’re done baking?
They’re ready when the mushrooms are tender, slightly shriveled, and the filling is golden and bubbly.
Conclusion
These stuffed mushrooms are a creamy, savory delight that always impress. I love how simple they are to make yet how elegant they look when served. Whether I’m preparing them as a holiday appetizer, a side dish, or just a cozy snack, they always deliver that comforting, cheesy goodness I can never get enough of.
Print
Stuffed Mushrooms Recipe
- Total Time: 55 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
This stuffed mushrooms recipe is creamy, cheesy, and absolutely delicious! Tender mushroom caps are filled with a rich cream cheese and Parmesan blend, then baked until golden and juicy—an easy appetizer everyone loves.
Ingredients
For the Stuffed Mushrooms:
24 oz white button mushrooms (about 30–35, washed)
2 tablespoons oil
4 cloves garlic, crushed
8 oz cream cheese
¼ cup grated parmesan cheese
¼ teaspoon black pepper
¼ teaspoon ground cayenne pepper
¼ teaspoon onion powder
Instructions
Prepare Mushrooms:
Preheat oven to 400°F (200°C).
Remove stems from mushrooms and arrange the caps in a lightly greased baking dish. Set aside.
Cook the Filling:
Finely grate the mushroom stems using a box grater.
In a skillet over medium heat, sauté grated stems and crushed garlic in oil until tender.
Add cream cheese, black pepper, cayenne pepper, and onion powder. Stir and cook until cream cheese melts and mixture is smooth.
Mix in grated parmesan cheese.
Fill & Bake:
Spoon the creamy filling into each mushroom cap.
Bake uncovered for 40–45 minutes or until mushrooms darken, shrink, and release juices.
Serve Warm:
Enjoy hot from the oven as a savory, cheesy appetizer or snack.
Notes
Make-Ahead: Prepare mushroom caps and filling, stuff them, and refrigerate up to 24 hours before baking.
You can substitute white mushrooms with baby bellas or portobellos for a meatier flavor.
Adjust cayenne for preferred spice level, or omit for a milder version.
Optional garnish: fresh herbs like parsley or thyme.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
