Description
These crowd-pleasing mushroom caps are filled with a creamy, garlicky cheese mixture and baked until golden—perfect for parties, holidays, or anytime snacks.
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
Instructions
Preheat oven to 350°F and line a rimmed baking sheet with parchment paper.
Clean mushrooms with a damp paper towel. Remove stems by twisting gently and set caps aside, gill-side up, on the baking sheet.
Finely chop the stems.
In a skillet over medium heat, melt butter. Add chopped stems and black pepper. Cook until most moisture evaporates (about 3 minutes).
Stir in garlic and salt. Cook another 30 seconds, then remove from heat and let cool completely.
In a mixing bowl, combine cream cheese, most of the Parmesan (reserve some for topping), onion powder, thyme, cayenne (if using), and parsley.
Add the cooled mushroom mixture and stir until fully combined.
Using a tablespoon or small cookie scoop, generously fill each mushroom cap.
Sprinkle with reserved Parmesan cheese.
Bake for 20 minutes until mushrooms are tender and tops are golden brown.
Garnish with extra parsley if desired. Serve hot.
Notes
Make sure cream cheese is fully softened for a smooth filling.
Can be assembled up to 24 hours ahead—just refrigerate and add 2–3 extra minutes to bake time.
Baby bella or cremini mushrooms can be used for a deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
