If you are looking for a tasty crowd pleasing appetizer, these cream cheese stuffed mushrooms tick all the right boxes. Full of flavor, these baked stuffed mushrooms are the perfect vegetarian finger food!

Baked cream cheese stuffed mushrooms garnished with fresh parsley.

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When we are entertaining, more often than not, these cream cheese stuffed mushrooms will make an appearance. Super easy to make, they can be prepped ahead of time too, so they are perfect for a fuss free bite.

Creamy and cheesy, these vegetarian stuffed mushrooms are always a hit. Italian breadcrumbs add some great texture and flavor to each bite, and the baked mushrooms come out so juicy.

Be sure to try my Air Fryer Fried Mushrooms and Slow Cooker Garlic Herb Mushrooms too!

How to make cream cheese stuffed mushrooms

Preheat oven to 400F. Carefully remove the stems from the mushrooms. Place the mushrooms on a baking sheet. Chop the mushroom stems.
Heat the olive oil and butter in a pan over medium/high heat. Add the mushroom stems, garlic cloves and onions. Saute for 2-3 minutes, stirring frequently.

Onions, garlic and mushroom stems in a skillet.

Remove the mushroom and onion mixture from the pan and place it in a bowl with the remaining ingredients. Mix until combined.

The filling ingredients mixed together in a bowl.

Place a spoonful of the cream cheese mixture in each mushroom.

The mushrooms stuffed with the cream cheese filling.

Bake for 20 minutes or until the mushrooms are golden brown.

Close up of baked cream cheese stuffed mushrooms.

How do you prep the mushrooms?

You need to clean the mushrooms to remove any loose dirt. If you prefer to rinse them under running water, make sure to fully dry them before proceeding with the recipe. Or you can simply wipe them with a damp cloth. If you like, you can also peel away the outer skins. Carefully remove the stems by pulling and bending them a little.

Can you make them ahead of time?

This is a great dish that you can prep ahead of time, so all you have to do is pop them into the oven when you are ready to serve. You can make the filling and stuff the mushrooms, then keep them covered in the fridge for up to 24 hours.

If you have any leftovers, they will keep well for around 3 days, and can be reheated in the oven at 360F for 5 to 10 minutes to warm them through to serve.

You can also freeze them. You can freeze them uncooked, though you’ll get better results freezing once cooked as they’ll absorb less moisture. Let them cool and freeze solid on a baking sheet before storing them in an container or freezer bag. You can reheat them from frozen at 360F for around 15 to 20 minutes.

What are the best mushrooms to use?

I used white cremini mushrooms for this recipe, and baby bella will also work well. If you want to turn these into a sit-down appetizer, you can easily adapt this recipe to make them with larger portobello mushrooms.

One of the stuffed mushrooms cut in half on a plate.

Recipe Notes and Tips

Avoid soggy mushrooms by not soaking the mushrooms to clean them, and bake them at a high temperature (400F) to allow the steam to escape.
If you are making a double batch, don’t overcrowd your baking sheet. Allow them some room so that the moisture can easily escape.
You can easily add in other ingredients to suit your tastes. A little Dijon mustard or Worcestershire sauce works wonders!

More Easy Appetizers

Cream cheese stuffed mushrooms served on a white plate.

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4.25 from 8 votes

Cream Cheese Stuffed Mushrooms

Course Appetizer

Cuisine American

Keyword baked stuffed mushrooms, cheesy stuffed mushrooms, vegetarian stuffed mushrooms

Prep Time 15

Cook Time 25

Total Time 40

Servings servings (4 mushrooms)

Calories 239kcal

Author Tanya

Ingredients

24 white mushrooms large
1 Tablespoon olive oil
1 Tablespoon butter
2 garlic cloves minced
1/2 sweet onion diced
1 8 ounce package cream cheese softened
1/3 cup grated Parmesan
1/4 cup chopped parsley
¼ cup Italian breadcrumbs
Salt and pepper to taste

Instructions

Preheat oven to 400F. Carefully remove the stems from the mushrooms. Place the mushrooms on a baking sheet. Chop the mushroom stems.
Heat the olive oil and butter in a pan over medium/high heat. Add the mushrooms, garlic cloves and onions. Saute for 2-3 minutes, stirring frequently.
Remove the mushroom and onion mixture from the pan and place it in a bowl with the remaining ingredients. Mix until combined.
Place a spoonful of the cream cheese mixture in each mushroom. Bake for 20 minutes or until the mushrooms are golden brown.

Notes

Avoid soggy mushrooms bu not soaking the mushrooms to clean them, and bake them at a high temperature (400F) to allow the steam to escape.
If you are making a double batch, don’t overcrowd your baking sheet. Allow them some room so that the moisture can easily escape.
You can easily add in other ingredients to suit your tastes. A little Dijon mustard or Worcestershire sauce works wonders!

Nutrition

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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.