Stuffed Mushrooms with Cream Cheese
Creamy, savory stuffed mushrooms with a tangy cream cheese filling, perfect as an easy appetizer or side dish that the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
- 20 medium white button or cremini mushrooms
- 8 oz (225g) full-fat cream cheese, softened
- 2 cloves garlic, minced
- 1/4 cup (25g) grated Parmesan cheese (optional but recommended)
- 2 tablespoons fresh parsley or chives, finely chopped
- Salt and black pepper to taste
- 1 tablespoon olive oil (for brushing mushrooms)
- Optional add-ins: 1/4 cup (30g) crispy bacon bits, a pinch of red pepper flakes, 2 tablespoons sun-dried tomatoes, finely chopped
Instructions
- Preheat oven to 375°F (190°C). Clean mushrooms by wiping with a damp paper towel. Remove stems carefully and set aside. Lightly brush mushroom caps with olive oil and arrange on a baking sheet, gill side up.
- Finely chop mushroom stems and sauté in a small pan over medium heat with a splash of olive oil and a pinch of salt until softened, about 4 minutes. Let cool slightly.
- In a mixing bowl, combine softened cream cheese, minced garlic, Parmesan, chopped parsley or chives, cooled mushroom stems, salt, and pepper. Mix until creamy. Fold in optional bacon bits or sun-dried tomatoes if using.
- Using a small spoon or cookie scoop, fill each mushroom cap generously with the cream cheese mixture, forming a mound on top.
- Bake mushrooms for 15 to 20 minutes until tops are golden and filling is bubbly and browned around edges.
- Let cool for a few minutes before serving. Serve warm.
Notes
[‘Do not rinse mushrooms under water; wipe clean with a damp cloth to avoid sogginess.’, ‘Sauté mushroom stems to intensify flavor and reduce moisture in filling.’, ‘Use room temperature cream cheese for smooth blending.’, ‘Do not overstuff mushrooms to prevent filling from spilling and burning.’, ‘Watch baking time closely; start checking at 15 minutes.’, ‘For crispier tops, broil for 1-2 minutes at the end, watching carefully to avoid burning.’, ‘Make-ahead: Assemble and refrigerate up to 6 hours before baking; add a few extra minutes to bake time if cold.’, ‘Store leftovers in an airtight container in the fridge for up to 3 days.’, ‘Reheat in a 350°F (175°C) oven for 10 minutes; avoid microwaving to maintain texture.’]
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 45
- Fat: 3.5
- Carbohydrates: 2
- Fiber: 0.5
- Protein: 2
Keywords: stuffed mushrooms, cream cheese, appetizer, easy recipe, family favorite, savory snack