Cream Cheese Stuffed Mushrooms
These Cream Cheese Stuffed Mushrooms are the ultimate crowd-pleasing appetizer. Juicy mushroom caps are filled with a creamy, garlicky cheese mixture and topped with a buttery panko-parmesan crunch. They bake up perfectly golden and irresistibly rich—perfect for any gathering, holiday party, or casual dinner. Bonus – they’re easy to prep ahead, so you can spend less time in the kitchen and more time with your guests.
Servings: 6 people
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
- Prep the Mushrooms: Preheat the oven to 400 degrees. On a baking sheet lined with parchment paper, toss the mushrooms and olive oil together, until well coated.16 ounces whole mushrooms, 1 Tablespoon olive oil*
- Make the Filling: In a bowl, mash together the cream cheese, worcestershire, garlic, thyme, onion powder, salt, and pepper, until smooth.8 ounces full fat cream cheese, 2 teaspoons worcestershire sauce, 3-4 cloves garlic,, 1 teaspoon dried thyme, 3/4 teaspoon onion powder, 1/2 teaspoon salt, fresh cracked black pepper
- Add the Cheese: Fold in the cheddar cheese.4 ounces (1/2 cup) sharp white cheddar cheese,
- Make the Topping: In a separate bowl, mix together the panko, parmesan, and melted butter.1/4 cup panko bread crumbs, 1 Tablespoon salted butter,, 2 Tablespoons grated parmesan cheese
- Stuff the Mushrooms: 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.
- Add Panko Topping: Sprinkle the top of the mushrooms with the panko mixture and pat down so it sticks.
- Stuff Remaining Mushrooms: Repeat with all mushrooms.
- Bake Mushrooms: Bake for 20-25 minutes or until golden brown.
Notes
- Whole Mushrooms: Cremini (baby bella) or white button mushrooms both work great. Choose medium-large mushrooms with caps big enough to hold the filling.
- Olive Oil: Coats the mushrooms to help them roast and brown. You can substitute avocado oil or melted butter.
- Cream Cheese: Use full-fat cream cheese for the richest flavor and creamiest texture. Reduced-fat will work but won’t be quite as luscious.
- Sharp White Cheddar Cheese: Adds a bold, tangy cheese flavor. Regular sharp cheddar, gruyère, fontina, or gouda all make great swaps.
- Use Room Temperature Cream Cheese: It mixes much more easily and creates a smoother filling.
- Remember the Butter in the Topping: The butter helps the panko brown and adds great flavor—don’t leave it out!
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