Easy and quick cream cheese stuffed mushrooms are an incredibly tasty appetizer recipe for any occasion. Made with just a few ingredients, these mushrooms are oven baked to perfection and are soy-free, vegetarian, and gluten free. Only 5 ingredients!
These cheesy bite-sized hors d'oeuvres are perfect for dinners, potlucks, celebrations, get-togethers, and parties.
Serve these mushrooms along with one of my favorite holiday appetizers such as Spinach Artichoke Dip, Jalapeno Poppers, Air Fryer Nachos, and Deviled Eggs.
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Ingredients
- Mushrooms - white mushrooms, baby bella mushrooms, cremini. If possible pick all mushrooms in uniform sizes and for an easy bite-size appetizer these should be around 2 or 3 inches wide.
- Cream Cheese - use trusted brands, and the cream cheese needs to be thick. Light or whipped cream cheese is healthier and will work in this recipe too.
- Parmesan and Mozzarella - I prefer Parmesan for its salty flavor and thickening ability, while Mozzarella creates a creamy, melt-in-your-mouth top layer. Grate both cheeses from a block which will help with even melting and blending. Consider other favorites like Gruyère, blue cheese, Roquefort, Brie, Gorgonzola, feta crumbles, or goat cheese.
The full recipe and ingredients can be found in the recipe card below this post.
How To Make Stuffed Mushrooms
Preheat oven to 400 F. Prepare a baking dish or baking pan lined with parchment paper or aluminum foil.
Clean the mushrooms. With a clean damp cloth or kitchen towel, clean each mushroom to remove any dirt.
Carefully remove the stems and scrape out the inside of the mushroom cap.
The best way is to use slightly bigger mushrooms as these won’t break so easily.
Chop the stems into small pieces and set everything aside.
In a large nonstick skillet, warm olive oil over medium heat.
Saute diced mushroom stems until most or all the water is evaporated.
Toward the end of cooking add garlic. Cook for another 30 seconds to a minute. Set aside on a plate to cool.
In a large mixing bowl, with a fork combine parmesan, and cream cheese, black pepper, salt, green onion, and cooled mushroom stems with garlic.
Assemble the mushrooms. Spoon the filling into each prepared mushroom focusing on the center creating a small dome of filling on top.
Don’t overload these as you may end up with a big mess.
Transfer the mushrooms to a baking sheet and sprinkle with grated mozzarella cheese on top.
Bake in the middle oven rack for 15-17 minutes until golden brown.
How long to cook will depend on the mushroom size.
But generally, mushrooms will be ready once they are easily pierced with a fork and tender.
Serve with green onions!
How Do You Keep Stuffed Mushrooms From Getting Soggy?
- Overstuffing. Don't overstuff the mushroom caps with too much filling.
- Avoid low temperatures. Don't use a lower oven temperature than instructed. Baking at low, mushrooms and the filling may not cook through evenly causing the excess moisture.
- Fresh is best. Use fresh mushrooms and not frozen ones. Pick mushrooms that look cleaner, fresher, bigger, and with no visible mold on them.
- Pre-bake them. And lastly, if you have time you can pre-bake them in the oven for 5-10 minutes before adding the filling.
How To Remove Mushroom Stem From Cap
With a small knife, with a slightly rounded angle go around the edges of the stem first.
Carefully twist the stem and it should come off easily. Clean the inside with a towel.
⭐Love cream cheese recipes? I got you covered. Next time, try our party favorite Cold Spinach Dip, and perfect every time French Toast, the best Mashed potatoes!
Tips
- The beauty of this recipe is that you can make it even easier and use just mushrooms, cream cheese, and a little seasoning. Other ingredients like mozzarella and parmesan cheese are extras and can be optional.
- Be generous with stuffing these mushrooms (without OVERstuffing them). They can hold more filling as mushrooms will shrink down once baked. I like to make a small dome on the top.
- Mushrooms will be ready once they are easily pierced with a fork and tender.
📋 JULIA'S TIP: Mushrooms will release water while they are baking, this is normal. Just clean the bottoms of the mushrooms before serving.
What To Serve With Stuffed Mushrooms
- Starter or easy snack. These stuffed mushrooms make the perfect appetizer for parties, Super Bowl, Thanksgiving, and Christmas. Bring them to potlucks and picnics. And be sure to keep them warm in the oven or thermal bag before serving.
- Side dish. As a low-carb side dish, it will be great with any main course, either vegetarian, meat, or seafood.
- Main course. We like to use full-size or larger Portobello mushrooms and stuff them with hearty filling. Add a side salad, turkey pie or mashed potatoes and you have a delicious wholesome meal.
Freezing And Storing Instructions
- To Store. These stuffed mushrooms will be best right out of the oven. Make as many as you’d consume or any leftovers can be stored in an airtight container in the fridge for 3-4 days.
- To Reheat. Place the mushrooms in a preheated oven at about 400 F until warmed through. Add more cheese on top to have a more ‘’fresh look’’. Or microwave them.
- How to freeze stuffed mushrooms? To freeze unbaked mushrooms follow all the steps in the recipe but don’t bake and transfer them to large or multiple airtight containers. When ready to bake, let them thaw on the kitchen counter for 10-15 minutes and bake as instructed.
- You can also bake these from frozen by adding an additional 5-8 minutes in the oven.
- Make ahead. To make these stuffed mushrooms ahead of time, follow all the steps until baking and add grated cheese.
More Appetizer Recipes
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Recipe
Cream Cheese Stuffed Mushrooms (Gluten Free)
INGREDIENTS
- 15 white button mushrooms , or cremini mushrooms
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 2 garlic cloves minced
- 4 oz cream cheese
- 2 tablespoon green onion, + extra for garnish
- ⅓ cup Parmesan cheese, freshly grated
- ½ cup Mozzarella cheese, shredded
INSTRUCTIONS
- Preheat oven to 400 F. Prepares a baking dish or baking pan lined with parchment paper or aluminum foil.
- Clean the mushrooms. With a clean damp cloth or kitchen towel, clean each mushroom to remove any dirt. Carefully remove the stems and scrape out the inside of the mushroom cap. The best way is to use slightly bigger mushrooms as these won’t break so easily.
- Chop the stems into small pieces and set everything aside.
- In a large nonstick skillet, warm olive oil over medium heat. Saute diced mushroom stems until most or all the water is evaporated. Toward the end of cooking add garlic to the mix. Cook for another 30 seconds to a minute. It should take about 4 minutes in total for this step. Set aside on a plate to cool.
- In a large mixing bowl, combine a fork parmesan, and cream cheese. Black pepper, salt, green onion, and cooled mushroom stems with garlic.
- Assemble the mushrooms. Spoon the filling into each prepared mushroom focusing on the center creating a small dome of filling on top. Don’t overload these as you may end up with a big mess.
- Transfer the mushrooms to a baking sheet and sprinkle with grated mozzarella cheese on top.
- Bake in the middle oven rack for 15-17 minutes until golden brown. How long to cook will depend on the mushroom sized. But generally, mushrooms will be ready once they are easily pierced with a fork and tender. Serve with green onions!
VIDEO
NOTES
- How to clean mushrooms? I’d recommend rinsing all the wild mushrooms under running water and then drying them properly. For cultivated mushrooms, use a damp paper towel or kitchen towel to wipe off the dirt from each mushroom, one by one. Any brown spots should be carefully removed with a knife.
- Mushrooms are like sponges, they absorb lots of water and for this reason, it is not recommended to keep them in water or washing at all. It is always better to clean them with a damp towel instead.
- Storing Instructions. These stuffed mushrooms will be best right out of the oven. Make as many as you’d consume or any leftovers can be stored in an airtight container in the fridge for 3-4 days. To reheat, place the mushrooms in a preheated oven at about 400 F until warmed through. Add more chees on top to have a more ‘’fresh look’’. Or microwave them.
- Freezing Instructions. To freeze unbaked mushrooms follow all the steps in the recipe but don’t bake and transfer them to large or multiple airtight containers. When ready to bake, let them thaw on the kitchen counter for 10-15 minutes and bake as instructed. Or you can also bake these from frozen by adding additional 5-8 minutes in the oven.
- How do you make stuffed mushrooms not soggy? Naturally, mushrooms will release some liquid while cooking. To make them less soggy, do not rinse or wash them with water. Simply rub them with paper towels or a cloth to wipe off the dirt and if any browned spots, just scrape them off or remove them with a knife.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
FAQs
Naturally, mushrooms will release some liquid while cooking. To make them less soggy, do not rinse or wash them with water.
Simply rub them with paper towels or a cloth to wipe off the dirt and if any browned spots, just scrape them off or remove them with a knife. Another way is to pre-bake them in oven to release at least half of the water.
These can be used for making broth, creamy sauces, tomato sauces, soups, and dips.
In this particular recipe, I’ve used all the stems for the filling. Whatever filling was left I just refrigerated it and eat later with a spoon!
It is normal for mushrooms to release extra moisture while cooking, whether it’s in the oven or skillet, grill and etc.
Before transferring the stuffed mushrooms to the serving platter, pat dry the bottoms with a paper towel.
Julia | The Yummy Bowl
Our favorite appetizer to make, so easy!
Ieva
Beautiful recipe. We actually used these mushrooms as a vegetarian burger filling in gluten-free brioche buns! It's super delicious!
Julia | The Yummy Bowl
yum! Thanks Ieva
Beth
I love stuffed mushrooms and these are cheesy and delicious. Great recipe.
Julia | The Yummy Bowl
thank you Beth
Kushigalu
Drooling over this recipe. All my favorite ingredients. Thanks for sharing
Julia | The Yummy Bowl
thank you Kushigalu
Amanda Wren-Grimwood
Really love the different cheeses in these mushrooms, so creamy and packed full of flavour too.
Julia | The Yummy Bowl
thank you Amanda
Tavo
the mushrooms were delicious and super easy to make. Definitely coming back for this recipe in the future.
Julia | The Yummy Bowl
Thank you Tavo!