These easy Cream Cheese Stuffed Mushrooms are the perfect appetizer. The filling has two kinds of cheese, worcestershire, fresh garlic, and spices. These mushrooms are finished with a parmesan panko topping for a little crunch.
These cream cheese stuffed mushrooms are the perfect bite. They are great to serve at parties and are a crowd pleaser.
Some other cheesy appetizers you will love are my King’s Hawaiian Ham & Cheese Sliders, Crispy Corn Tortilla Quesadillas, and Air Fryer Potato Skins. Learn How To Make Bisquick Sausage Balls for parties as well.
If you are looking for a recipe to use up mushroom stems, try my Philly Cheesesteak Stuffed Shells or Spaghetti Squash with Vodka Sauce Casserole.
Table of Contents
Why You’ll Love This Recipe
- Stuffed mushrooms with cream cheese and breadcrumbs are the perfect bite, creamy, cheesy, and a little crunchy on top.
- The worcestershire, thyme, and onion powder add so much flavor to the cream cheese filling.
- These cream cheese stuffed mushrooms are the perfect holiday party appetizer. They are hearty and delicious.
- These can easily be prepared in advance & baked the next day.
- The filling has both cream cheese and sharp white cheddar. The cheddar adds some sharpness to the mushrooms.
- This stuffed mushroom recipe is gluten-free if you omit the bread crumbs.
What Kind of Mushrooms Should Be Used?
White mushrooms are a great option. They have a mild flavor so they pair well with other strong flavors. They are also called button or table mushrooms.
Baby bella mushrooms are what I used. They have a bit of a more robust and savory flavor. They are also called cremini mushrooms
Both are great options, it just depends on your personal taste.
Ingredients & Substitutions
- Mushrooms: You can use baby bella or white mushrooms. Be sure to wash them well and remove any dirt. Remove the stems with your hands and use a spoon to scrape out some of the inside. This makes room for the filling. You can save the chopped stems for cooking. Pat the mushroom caps dry with paper towels removing as much water as possible.
- Olive Oil: Substitute for any neutral cooking oil, like avocado.
- Cream Cheese: Let the cream cheese sit out at room temperature for about 1 hour so it is easier to mix.
- Cheddar Cheese: You can use a milder or yellow cheddar, but white cheddar has a sharper taste and more flavor. I highly recommend it.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Cream Cheese Stuffed Mushrooms
Quick Overview
- Coat the mushroom caps with oil.
- Make the filling and the topping.
- Stuff the mushrooms.
- Bake and serve hot!
Step by Step Instructions
Be sure everything is well incorporated into the cream cheese.
Step 1: Preheat the oven to 400 degrees. On a baking sheet lined with parchment paper, toss the mushrooms and olive oil together, until well coated.
Step 2: In a bowl, mash together the cream cheese, worcestershire, garlic, thyme, onion powder, salt, and pepper, until smooth.
Step 3: Fold in the cheddar cheese.
Step 4: In a separate bowl, mix together the panko, parmesan, and melted butter.
The panko topping should be golden brown.
Step 5: Spoon the cheese filling into the mushroom. Use a small rubber spatula or the back of a spoon to press it in and level the top.
Step 6: Sprinkle the top of the mushrooms with the panko mixture and pat down so it sticks.
Step 7: Repeat with all mushrooms.
Step 8: Bake for 20-25 minutes or until golden brown.
Expert Tips & Variations
- Dry the mushrooms. Use paper towels to remove excess water from the mushrooms. This helps them to roast instead of steam in the oven. You can also bake them on a wire rack so that any excess water drips off.
- Use room temperature cream cheese. Cream cheese right out of the fridge will be too hard to mix.
- Prepare in advance. These mushroom caps can be stuffed up to one day ahead of time. Cover and store in the fridge until ready to bake.
- Add bacon or Italian sausage. Add 1 cup of cooked sausage crumbles or 5-6 pieces of fried bacon (crumbled) to the cream cheese mixture. This makes more filling so you can fill more than 16 ounces of mushrooms.
Recipe FAQs
Be sure to dry them well with paper towels before stuffing. You can aslo bake them on a wire rack to let any excess moisture drip off.
Yes. Always wash mushrooms before eating or cooking with them. They are usually covered in dirt.
Cream cheese is a great base for stuffed mushrooms. I recommend adding in another sharper cheese like cheddar to add some more flavor. Mushrooms pair well with many different cheeses, like gruyere, swiss, feta, or goat cheese.
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If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.
Cream Cheese Stuffed Mushrooms
Equipment
Ingredients
- 16 ounces whole mushrooms washed, dried, & stemmed*
- 1 Tablespoon olive oil*
- 8 ounces full fat cream cheese softened to room temperature*
- 2 teaspoons worcestershire sauce
- 3-4 cloves garlic pressed
- 1 teaspoon dried thyme
- 3/4 teaspoon onion powder
- 1/2 teaspoon salt
- fresh cracked black pepper
- 4 ounces (1/2 cup) sharp white cheddar cheese shredded*
Panko Topping
- 1/4 cup panko bread crumbs
- 2 Tablespoons grated parmesan cheese
- 1 Tablespoon salted butter melted
Instructions
- Preheat the oven to 400 degrees. On a baking sheet lined with parchment paper, toss the mushrooms and olive oil together, until well coated.
- In a bowl, mash together the cream cheese, worcestershire, garlic, thyme, onion powder, salt, and pepper, until smooth.
- Fold in the cheddar cheese.
- In a separate bowl, mix together the panko, parmesan, and melted butter.
- Spoon the cheese filling into the mushroom. Use a small rubber spatula or the back of a spoon to press it in and level the top.
- Sprinkle the top of the mushrooms with the panko mixture and pat down so it sticks.
- Repeat with all mushrooms.
- Bake for 20-25 minutes or until golden brown.
Notes
- Mushrooms: You can use baby bella or white mushrooms. Be sure to wash them well and remove any dirt. Remove the stems with your hands and use a spoon to scrape out some of the inside. This makes room for the filling. You can save the chopped stems for cooking. Pat the mushroom caps dry with paper towels removing as much water as possible.
- Olive Oil: Substitute for any neutral cooking oil, like avocado.
- Cream Cheese: Let the cream cheese sit out at room temperature for about 1 hour so it is easier to mix.
- Cheddar Cheese: You can use a milder or yellow cheddar, but white cheddar has a sharper taste and more flavor. I highly recommend it.
- Dry the mushrooms. Use paper towels to remove excess water from the mushrooms. This helps them to roast instead of steam in the oven. You can also bake them on a wire rack so that any excess water drips off.
- Use room temperature cream cheese. Cream cheese right out of the fridge will be too hard to mix.
- Prepare in advance. These mushroom caps can be stuffed up to one day ahead of time. Cover and store in the fridge until ready to bake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a great recipe. We enjoy garlic flavor in most food. This is a keeper. Thanks Bri for sharing.
These mushrooms really are the perfect appetizer! The recipe is a nice change of pace from stuffing mushrooms with sausage. These will be on my appetizer trays all through the holidays! Delicious.