Nina Johnson
Golden on top and irresistibly creamy inside, these cream cheese stuffed mushrooms are the appetizer you’ll find yourself making again and again. Whether you’re hosting a casual game night or a holiday dinner party, these little bites pack a flavorful punch with every bite.
Each mushroom cap is filled with a dreamy mix of cream cheese, garlic, herbs, and a touch of crunch from breadcrumbs, then baked until beautifully golden. They’re low-effort but high-impact—the kind of recipe that makes you look like you worked harder than you did. Trust me, no one ever stops at just one.
What Kind of Mushrooms Should I Use?
The best mushrooms for stuffing are cremini or white button mushrooms. They have the perfect shape with deep caps to hold the creamy filling, and their mild flavor complements the richness of the cheese mixture. Look for mushrooms that are firm, evenly shaped, and roughly the same size so they cook evenly.
Ingredients for the Cream Cheese Stuffed Mushrooms
Mushrooms: The star of the show. Choose fresh, plump cremini or white mushrooms for the best bite and structure.
Cream Cheese: This is the base of the filling—rich, smooth, and tangy. Let it soften before mixing to ensure an even blend.
Garlic: Adds that savory depth and aromatic punch that pairs beautifully with the cream cheese.
Parmesan Cheese: Salty and nutty, it melts into the filling and adds a slightly crispy finish on top.
Panko Breadcrumbs: For that golden, toasty crunch. It creates texture contrast against the creamy filling.
Green Onions or Chives: These bring a pop of color and mild sharpness that cuts through the richness.
Olive Oil or Butter: Helps the tops brown and adds flavor.
Salt & Pepper: Essential for balancing the flavors.
How To Make the Cream Cheese Stuffed Mushrooms
Step 1: Prep the Mushrooms
Clean the mushrooms gently with a damp paper towel and remove the stems. Set aside the caps and finely chop the stems if you want to include them in the filling.
Step 2: Make the Filling
In a bowl, combine softened cream cheese, minced garlic, grated Parmesan, chopped green onions, salt, and pepper. If you’re using the chopped stems, sauté them briefly in olive oil and mix them in.
Step 3: Stuff the Mushrooms
Using a spoon or piping bag, generously fill each mushroom cap with the cream cheese mixture. Press down lightly so the filling sits securely.
Step 4: Add the Crunch
Top each filled mushroom with a sprinkle of panko breadcrumbs. Drizzle lightly with olive oil or dot with melted butter.
Step 5: Bake to Golden Perfection
Place the mushrooms on a baking sheet and bake in a preheated oven at 375°F (190°C) for 20 minutes, or until the tops are golden and the mushrooms are tender.
How to Serve and Store These Cream Cheese Stuffed Mushrooms
These bite-sized appetizers are best served warm, straight from the oven, when the filling is melty and the tops are golden. Arrange them on a platter with a sprinkle of fresh herbs or extra green onions for a pop of freshness.
If you have leftovers (unlikely!), store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain the crispy topping. Avoid microwaving—it softens the texture too much.
Frequently Asked Questions
What type of cream cheese works best?
Full-fat cream cheese delivers the richest texture and flavor, but you can use light cream cheese if you prefer.
Can I make these ahead of time?
Absolutely! Prepare and stuff the mushrooms a day ahead and refrigerate. Bake them just before serving.
Are there other cheeses I can add?
Definitely! Try mixing in sharp cheddar, mozzarella, or feta for extra flavor.
Can these be made gluten-free?
Yes, just swap the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers.
How do I keep the mushrooms from getting soggy?
Avoid washing them under running water. Instead, wipe them clean with a damp cloth. Also, bake them on a wire rack set over a baking sheet if you want extra airflow.
Can I freeze them?
Freezing is not ideal for cream cheese-based fillings. They tend to separate after thawing.
Want More Appetizer Ideas?
If you love these Cream Cheese Stuffed Mushrooms, you’ll probably enjoy these other delicious bites:
- Reese’s Cheese Ball: A Sweet and Salty Delight
- Heart-Shaped Sugar Donuts
- Blueberry Swirl Yogurt Bites
- Lemon Garlic Butter Chicken Bites with Parmesan Linguine
- Creamy Garlic Parmesan Tortellini with Chicken and Broccoli
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest appetizer board so you can come back to it any time: Life with Nina on Pinterest.
And let me know in the comments how yours turned out. Did you go with chives or green onions? Try a different cheese blend? I’d love to hear what twist you added!
Let’s swap tips and help each other elevate our appetizers.
Irresistibly Easy Cream Cheese Stuffed Mushrooms
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 stuffed mushrooms 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Creamy, garlicky, and golden on top—these Cream Cheese Stuffed Mushrooms are the ultimate crowd-pleasing appetizer. With a savory filling of cream cheese, Parmesan, garlic, and green onions, topped with crispy panko and baked to perfection, they’re easy to make and hard to resist.
Ingredients
12 medium cremini or white mushrooms
6 ounces cream cheese, softened
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese
3 tablespoons panko breadcrumbs
2 tablespoons chopped green onions or chives
1 tablespoon olive oil or melted butter
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
1. Preheat your oven to 375°F (190°C).
2. Gently clean the mushrooms with a damp paper towel and remove the stems. Set the caps aside and finely chop the stems if using in the filling.
3. In a medium bowl, mix softened cream cheese, minced garlic, grated Parmesan, chopped green onions, salt, and pepper.
4. If using mushroom stems, sauté them in a bit of olive oil until tender, then add to the cream cheese mixture.
5. Fill each mushroom cap with the cheese mixture using a spoon or piping bag. Press the filling in gently.
6. Sprinkle the tops with panko breadcrumbs and drizzle with olive oil or dot with melted butter.
7. Place the mushrooms on a baking sheet lined with parchment or on a wire rack.
8. Bake for 20 minutes, or until the tops are golden brown and mushrooms are tender.
9. Serve warm and garnish with extra chives or herbs if desired.
Notes
For the creamiest texture, always let the cream cheese come to room temperature before mixing.
Avoid washing mushrooms under running water; a damp paper towel will clean them without making them soggy.
Want extra crunch? Broil the mushrooms for the last 1–2 minutes to crisp up the topping even more.
Nutrition
- Serving Size: 2 mushrooms
- Calories: 105
- Sugar: 1 g
- Sodium: 190 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 25 mg
Keywords: Cream cheese stuffed mushrooms, appetizer, party food
