Discover the secret to irresistibly creamy and crunchy Cream Cheese Stuffed Mushrooms, a crowd-pleasing appetizer perfect for any occasion, and done in 30 minutes time.
Stuffed mushrooms have long been a favorite on appetizer menus, and for a good reason—they’re versatile, bite-sized, and packed with flavor. These Cream Cheese Stuffed Mushrooms take things up a notch with a luscious, seasoned filling topped with a crispy, cheesy breadcrumb crust. Whether you’re hosting a holiday party or just need an easy snack, this recipe has you covered.
The combination of cream cheese, sharp cheddar, and Italian seasoning creates a flavorful and creamy stuffing that pairs perfectly with the natural earthiness of mushrooms. Add a crispy panko and parmesan topping, and you’ve got a dish that’s as texturally satisfying as it is delicious. Giving the perfect crunchy outside to creamy inside in each bite.
Table of contents
Why this Recipe Works
Balanced Flavors: The creamy, cheesy filling is perfectly seasoned with Italian herbs, garlic, and pepper, complementing the mushrooms’ natural flavor.
Irresistible Texture: The panko-parmesan crust adds the perfect crunch to every bite, creating a delightful contrast to the creamy filling.
Easy and Adaptable: With simple ingredients that you already have on hand and straightforward steps, this recipe is approachable for beginners and customizable for seasoned cooks.
Ingredients
- Mushrooms – I prefer to use white whole mushrooms as their size and shape make them ideal for stuffing while offering a mild, earthy flavor.
- Cream Cheese – For this recipe I used the already whipped cream cheese. This allows me to make the appetizer on the fly without having to wait for room temperature cream cheese. The cream cheese adds a smooth, creamy base for the filling.
- Cheese – You will use two types of cheese for this dish. Inside the cream cheese filling will have equal parts cream cheese to cheddar cheese. The shredded cheddar cheese has a tangy, melty component to enhance the filling’s flavor. The parmesan on top adds a nutty, salty finish to the crust.
- Seasonings – Italian seasoning brings a touch of herbal complexity while the black pepper ties everything together.
- Garlic – One raw clove of garlic pressed will infuse the filling with aromatic depth.
- Breadcrumbs – I prefer panko breadcrumbs for this dish as it creates a light and crispy topping.
- Butter – Salted butter helps the topping adhere and adds richness to the mushrooms that bake in the dish. This will also ensure the mushrooms aren’t dry.
How to Make Stuffed Mushrooms
First, preheat the oven to 400 degrees. Then, spray a square baking dish with non-stick cooking spray. Then place two tablespoons of butter in the dish.
De-stem mushrooms and wipe clean with a damp paper towel.
In a medium bowl, mix together the cream cheese, Italian Seasoning, cheddar cheese, pressed garlic, and black pepper to taste. Set to the side.
In a separate bowl, mix together the melted butter, panko bread crumbs, and shredded parmesan cheese until well mixed. Sprinkle with additional pepper if desired.
Using a spoon, stuff each mushroom with the cream cheese filling just until it’s even with the mushroom or just above the mushroom top.
Next, press the cream cheese filled stuffed mushroom into the panko breadcrumb mixture. Make sure to coat all the cream cheese mixture.
Place each cream cheese stuffed mushroom in the dish until you have filled all mushrooms.
Bake for 20 minutes or until mushrooms are golden brown. Serve immediately.
FAQs
If you don’t have white mushrooms or maybe don’t prefer them. You can use baby bella or cremini whole mushrooms. They both work well as substitutes, offering a slightly meatier texture.
Use a damp paper towel to gently wipe away dirt. Avoid soaking them in water, as mushrooms absorb moisture easily. You may have to use a few paper towels depending on how many mushrooms you have to clean and how dirty they are.
Mushrooms grow in dirt. The small black stuff is typically dirt or small bits of peat compost. The dirt can look unappealing and taste gritty so it’s best to wipe it off before cooking.
Yes, I love to make these ahead of time whenever I’m entertaining specifically for a holiday. You can prepare the stuffed mushrooms and topping up to a day before you want to serve the mushrooms. Make sure to store the stuffed mushrooms in a sealed container in the refrigerator. Once your ready to bake them, take the stuffed mushrooms out of the refrigerator a half hour prior to baking so they can get to room temperature, then bake just before serving.
Avoid overwashing the mushrooms. Like mentioned above, it’s important to clean mushrooms with a damp paper towel rather than rinsing them under water. Mushrooms act like sponges and will absorb excess moisture if soaked. For extra moisture control, bake the hollowed-out mushroom caps for 5-7 minutes before stuffing them. Then, drain any liquid that accumulates before adding the filling. You should also always cook the mushrooms at high heat. Cooking at 400°F or higher helps evaporate excess moisture more efficiently, preventing sogginess.
Recipe Tips and Tricks
Here are a few of my tips and tricks I’ve found useful when making cream cheese filled mushrooms.
- Filling and Topping – Depending on the size of your mushrooms will depend if you have any extra filling leftover.
- Customize the Filling – Add chopped cooked bacon, spinach, or sun-dried tomatoes for an extra flavor boost.
- Recipe Testing – This recipe was tested using small white mushrooms. If you use larger mushrooms you may need more filling.
- Don’t Overfill – Stuff the mushrooms level with or slightly above the edges to avoid spillage during baking.
- Mushrooms – Feel free to use baby bella mushrooms instead of white mushrooms if you prefer or have these types of mushrooms on hand.
- Perfectly Golden Topping – You can broil the mushrooms for the last 1-2 minutes of baking for a golden browned crust.
- Garnish – You can add a pop of color to the dish my sprinkling on dried parsley or chives or use fresh parsley or chives minced small if you have it on hand.
- Gluten Free – To make these stuffed mushrooms gluten free, you can use gluten free panko breadcrumbs in its place.
Easy Appetizers
Looking for more delicious easy appetizers to make? Check out a few more of my favorite recipes.
If you make these stuffed mushrooms with cream cheese, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Cream Cheese Stuffed Mushrooms
Equipment
- 2 Bowls
- Measuring Spoons
- 2 Spoons
- 1 9 x 9 Glass Baking Dish
- 1 Oven
Ingredients
- 2 tablespoons Salted Butter
- 8 ounces White Whole Mushrooms
- ½ cup cream cheese whipped
- 1 teaspoon Italian Seasoning
- ¼ cup Cheddar Cheese Shredded
- 1 clove Garlic Pressed
- Black Pepper to taste
For Panko Topping
- ¼ cup Plain Panko Breadcrumbs
- ¼ cup Shredded Parmesan Cheese
- 1 tablespoon Salted Butter melted
Instructions
- Preheat the oven to 400 degrees.
- Spray a square baking dish with non-stick cooking spray. Then place two tablespoons of butter in the dish.
- De-stem mushrooms and wipe clean with a damp paper towel.
- In a medium bowl, mix together the cream cheese, Italian Seasoning, cheddar cheese, pressed garlic, and black pepper to taste. Set to the side.
- In a separate bowl, mix together the melted butter, panko bread crumbs, and shredded parmesan cheese until well mixed. Sprinkle with additional pepper if desired.
- Using a spoon, stuff each mushroom with the cream cheese filling just until it's even with the mushroom or just above the mushroom top. Next, press the cream cheese filled stuffed mushroom into the panko breadcrumb mixture. Make sure to coat all the cream cheese mixture.
- Place each cream cheese stuffed mushroom in the dish until you have filled all mushrooms.
- Bake for 20 minutes or until mushrooms are golden brown. Serve immediately.
Notes
- Filling and Topping – Depending on the size of your mushrooms will depend if you have any extra filling leftover. This recipe was tested using small white mushrooms. If you use larger mushrooms you may need more filling.
- Customize the Filling – Add chopped cooked bacon, spinach, or sun-dried tomatoes for an extra flavor boost.
- Mushrooms – Feel free to use baby bella mushrooms instead of white mushrooms if you prefer or have these types of mushrooms on hand.
- Gluten Free – To make these stuffed mushrooms gluten free, you can use gluten free panko breadcrumbs in its place.
- Garnish – You can add a pop of color to the dish my sprinkling on dried parsley or chives or use fresh parsley or chives minced small if you have it on hand.
- Perfectly Golden Topping – You can broil the mushrooms for the last 1-2 minutes of baking for a golden browned crust.
- Don’t Overfill – Stuff the mushrooms level with or slightly above the edges to avoid spillage during baking.
- Recipe Testing – This recipe was tested using small white mushrooms. If you use larger mushrooms you may need more filling.
Katie
Lol… that's exactly where I bought ours! Jon was in LOVE with these… similar to Houlihan's with probably half the calories (i.e., not fried)!
Lindsay
Peter just bought some "stuffing mushrooms" from Freshfield yesterday. We'll have to try this!