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    Bites with Bri » Appetizer & Snack » Cream Cheese Stuffed Mushrooms

    Cream Cheese Stuffed Mushrooms

    Published: Jul 13, 2022 · Modified: Oct 11, 2022 by Brianna May · This post may contain affiliate links.

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    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. 

    Stuffed mushrooms with cream cheese with chives on top.

    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.

    Jump to:
    • Why You’ll Love This Recipe
    • What Kind of Mushrooms Should Be Used?
    • Ingredients & Substitutions
    • How to Make Cream Cheese Stuffed Mushrooms
    • Expert Tips & Variations
    • Recipe FAQs
    • More Appetizer Recipes
    • Cream Cheese Stuffed Mushrooms

    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

    Ingredients needed to make cream cheese stuffed mushrooms in glass bowls.
    • 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

    A 4 photo collage showing how to make the filling and topping.

    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.

    A 4 photo collage of mushrooms being stuffed and baked.

    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.
    Cream cheese stuffed mushrooms with chives.

    Recipe FAQs

    How do you keep stuffed mushrooms from getting soggy?

    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. 

    Do you wash mushrooms before stuffing them?

    Yes. Always wash mushrooms before eating or cooking with them. They are usually covered in dirt. 

    What kind of cheese goes with mushrooms?

    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. 

    More Appetizer Recipes

    • Bacon Zucchini Fritters
    • Air Fryer Buffalo Chicken Dip
    • Air Fryer Spinach Dip
    • Ground Chicken Lettuce Wraps

    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.

    Sign up for my weekly newsletter!
    PRINT RECIPE PIN RECIPE COMMENT
    5 from 8 votes

    Cream Cheese Stuffed Mushrooms

    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.
    Servings6 people
    Prep10 minutes
    Cook20 minutes
    Total30 minutes
    Course: Appetizer/Snack, Side Dish
    Cuisine: American
    Author: Brianna May

    Equipment:

    • Baking Sheets

    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
    • ¾ teaspoon onion powder
    • ½ teaspoon salt
    • fresh cracked black pepper
    • 4 ounces (½ cup) sharp white cheddar cheese, shredded*

    Panko Topping

    • ¼ 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:

    Calories: 269kcal | Carbohydrates: 6g | Protein: 8g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 525mg | Fiber: 0.2g | Sugar: 2g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    Reader Interactions

    Comments

    1. Mary

      February 12, 2023 at 8:06 am

      Can you make this up and freeze them for later?

      Reply
      • Brianna May

        February 12, 2023 at 9:12 am

        I do not think the mushrooms would freeze well due to their high water content. They would be mushy when thawed.

        Reply
    2. Dee Broughton

      January 12, 2023 at 12:11 pm

      5 stars
      These look amazing. My mouth is literally watering. Definitely going to make these mushrooms!

      Reply
    3. Jessica Formicola

      January 12, 2023 at 8:21 am

      5 stars
      I made these mushrooms for a party over the weekend and they were a huge hit! Thanks so much for sharing the recipe!

      Reply
    4. Giangi Townsend

      January 12, 2023 at 7:43 am

      5 stars
      Perfect appetizer to be added to my repertoire of recipes. Easy to prepare and so savory. Thank you.

      Reply
    5. nancy

      January 11, 2023 at 3:58 pm

      5 stars
      these bite size creaminess are amazing. tasty and i can't stop myself

      Reply
    6. Gloria

      January 11, 2023 at 6:55 am

      5 stars
      These are perfect for parties. Great as a side dish. I would even make them for brunch. Fun and delicious.

      Reply

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    Hi, I'm Bri!

    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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