Cream Cheese Stuffed Mushrooms

Juicy mushrooms stuffed with creamy, cheesy goodness and baked to perfection — the ultimate holiday appetizer!

Recipe Card

Servings & Timing

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: ~20 stuffed mushrooms
Calories: ~53 per serving

Dietary Badges:
✔ Vegetarian-Friendly
✔ Easy Appetizer
✔ Crowd-Pleaser

🛒 Ingredients

16 oz whole baby bella mushrooms, cleaned
1 tsp avocado oil (or olive oil)
¼ cup red bell pepper, diced
1 tsp garlic, minced
8 oz cream cheese, softened
⅓ cup parmesan cheese, shredded
1 tsp Rustic Herb Seasoning (or Italian seasoning)
1 tbsp fresh parsley, chopped

👩‍🍳 Instructions

Prep the Oven: Preheat to 350°F (175°C). Line a baking sheet with foil.
Prepare Mushrooms: Wipe mushrooms clean, remove stems, and trim woody parts. Place caps stem-side up on baking sheet.
Cook Veggies: Finely chop stems. Heat avocado oil in skillet, sauté stems and bell pepper 3–5 minutes until soft. Add garlic and cook 30 seconds more. Cool for 10 minutes.
Make Filling: In a bowl, mix cream cheese, parmesan, seasoning, parsley, and cooled veggie mixture until smooth.
Stuff & Bake: Spoon filling into mushroom caps. Bake 20 minutes until tops are lightly browned and mushrooms release juices.
Serve: Garnish with fresh parsley. Enjoy warm!

Introduction

These Cream Cheese Stuffed Mushrooms are one of those appetizers that disappear almost instantly at parties. They’re bite-sized, creamy, savory, and just the right amount of indulgent. Whether for a holiday gathering, game night, or just because, they’re guaranteed to impress with minimal effort.

Ingredient Tips & Substitutions

Mushrooms: Baby bella (cremini) have rich flavor, but white button mushrooms work too.
Cheese: Parmesan adds a sharp bite; swap for mozzarella or cheddar for a creamier texture.
Herbs: Rustic Herb seasoning works great, but Italian seasoning or a mix of thyme and oregano also shine.
Oil: Avocado oil resists heat well, but olive oil is a fine substitute.

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Variations

Spicy Kick: Add a pinch of red pepper flakes or cayenne to the filling.
Meaty Version: Stir in crumbled bacon or sausage for heartier bites.
Extra Cheesy: Sprinkle shredded mozzarella or more parmesan on top before baking.
Vegan Swap: Use dairy-free cream cheese and nutritional yeast instead of parmesan.

Storage & Make-Ahead

Fridge: Store leftovers in an airtight container up to 3 days.
Reheat: Warm in the oven at 325°F for 8–10 minutes to maintain crispness.
Make Ahead: Stuff mushrooms up to 1 day in advance; cover and refrigerate. Bake just before serving.

FAQs

Q: Can I freeze stuffed mushrooms?
A: Yes, freeze before baking. Thaw in fridge overnight, then bake as directed.

Q: Can I use large mushrooms?
A: Yes, portobello mushrooms make a great entrée-sized version.

Q: How do I keep mushrooms from getting soggy?
A: Don’t overbake. Also, pre-cooking the stems and peppers helps remove excess moisture.

Personal Note

These mushrooms are a holiday staple in my kitchen — I make them every year, and they always vanish before I can grab seconds. They’re comforting, flavorful, and endlessly adaptable.

Author
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Rabia

Chef & Food Blogger at menuatthetable.com

Rabia has been a chef in Dubai for over eight years and loves exploring different types of food. Through the blog Menu at the Table, Rabia shares the best places to eat in Dubai for every cuisine. Whether you want street food or a fancy restaurant, Rabia helps you find the perfect spot to enjoy delicious meals.