Name: Stuffed Mushrooms with Cream Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 16 oz fresh white button mushrooms (about 24 medium-sized caps); 2 tablespoons unsalted butter; ½ teaspoon black pepper; 5 cloves garlic, minced or grated; ½ teaspoon kosher salt; 8 oz cream cheese, softened to room temperature; ⅔ cup shredded Parmesan cheese, divided; ½ teaspoon onion powder; ½ teaspoon dried thyme; ¼ teaspoon cayenne pepper (optional); 1 ½ tablespoons minced fresh parsley

Why You’ll Love This Recipe

I love that these stuffed mushrooms are rich and savory yet perfectly balanced. The creamy cheese filling is flavored with garlic, herbs, and Parmesan, while the mushrooms add an earthy note that ties everything together. I also appreciate how versatile this recipe is—I can make them ahead, bake them just before guests arrive, and serve them warm for an effortless crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

16 oz fresh white button mushrooms (about 24 medium-sized caps)
2 tablespoons unsalted butter
½ teaspoon black pepper
5 cloves garlic, minced or grated
½ teaspoon kosher salt
8 oz cream cheese, softened to room temperature
⅔ cup shredded Parmesan cheese, divided
½ teaspoon onion powder
½ teaspoon dried thyme
¼ teaspoon cayenne pepper (optional)
1 ½ tablespoons minced fresh parsley

Directions

I preheat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment paper.
I clean the mushrooms gently with a damp paper towel and remove the stems with a gentle twist. I set the caps aside on the baking sheet, gill-side up.
I finely chop the stems and cook them in a skillet with melted butter and black pepper over medium heat for about 3 minutes until most of the moisture evaporates.
I add minced garlic and salt, cooking for another 30 seconds, then remove the mixture from the heat and let it cool completely.
In a mixing bowl, I combine the softened cream cheese, most of the Parmesan (reserving some for topping), onion powder, thyme, cayenne, and parsley. I stir in the cooled mushroom stem mixture until fully combined.
I fill each mushroom cap generously with the cream cheese mixture using a spoon or small scoop.
I sprinkle the remaining Parmesan over the tops and bake for about 20 minutes, until golden brown and tender.
I serve them immediately, garnished with extra parsley for color.

Servings and timing

This recipe makes about 8 servings (24 mushrooms). It takes roughly 15 minutes to prepare and 20 minutes to bake, for a total of 35 minutes.

Variations

Sometimes I swap the white mushrooms for baby bella or cremini mushrooms for a deeper flavor. For extra indulgence, I add a little cooked bacon or crab meat to the filling. If I want a milder version, I skip the cayenne; for more kick, I add a pinch of red pepper flakes. I also like to experiment with different cheeses like Gruyère or cheddar for a twist.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven at 350°F until warmed through—about 10 minutes. I avoid microwaving them since it can make the mushrooms soggy. I also like that these can be assembled a day ahead and baked just before serving.

FAQs

Can I make these ahead of time?

Yes, I often assemble the mushrooms up to 24 hours in advance, refrigerate them, and bake them just before serving.

Can I freeze stuffed mushrooms?

I prefer not to, as the texture changes when thawed. It’s best to make them fresh.

Can I use different mushrooms?

Yes, I use cremini or baby bella mushrooms when I want a deeper, earthier flavor.

How do I keep the filling smooth?

I make sure my cream cheese is fully softened to room temperature before mixing—it gives the filling a creamy consistency.

What can I serve these with?

I like pairing them with a charcuterie board, roasted vegetables, or a crisp glass of white wine.

Conclusion

These stuffed mushrooms with cream cheese are the perfect bite-sized appetizer—creamy, garlicky, and irresistibly savory. I love how simple they are to prepare yet how elegant they look when served. Whether I’m hosting a party, preparing a holiday spread, or just craving something special, these mushrooms always disappear fast from the platter.