These Cream Cheese Stuffed Mushrooms are a delightful bite sized little treat. The mushroom caps are filled with cream cheese that is mixed with parmesan, thyme, rosemary and sage. This is a perfect party appetizer or they even make a great side dish!
These little mushroom bites with a creamy, herby center will disappear quickly and will definitely be a party favorite. Even people who don’t think they like mushrooms will find themselves popping these in their mouth because the perfectly seasoned cream cheese stuffing is quite addicting.
This very simple recipe is a great option as a side for a dinner party, as an appetizer for a special occasion or just for a snack to share!
Why You'll Love this Recipe
Delicious - The rosemary, thyme and sage combined with the parmesan and cream cheeses is really a match made in heaven. Stuffing the mushrooms with this mixture really highlights their flavor!
Quick - You can make this appetizer in about 10 minutes and then pop them in the oven for about 20 minutes. You can also prepare the mushrooms in advance and keep them, covered tightly, in the refrigerator until you are ready to bake them. Perfect for parties!
Approachable - Stuffed mushrooms seem like such a fancy treat, but they are quite simple to put together. Anyone can make these with minimal skills and equipment required. Best of all, this recipe uses simple ingredients that you can easily find at your local grocery store.
Here are the ingredients you will need for this easy appetizer:
- Mushrooms - Use cremini mushrooms with the mushroom stems removed. Cremini mushrooms are often called baby portobello mushrooms or baby Bella mushrooms in the grocery store - they are the same thing!
- Cream cheese - You will need one block of softened cream cheese.
- Parmesan - Use shredded parmesan.
- Garlic - Use fresh minced cloves of garlic.
- Herbs - Thyme, rosemary and sage.
- Onion powder
- Salt & black pepper
Let's make this perfect appetizer together!
Step 1: Preheat the oven to 400°F.
Step 2: In a medium bowl, combine the cream cheese, parmesan cheese, garlic, herbs, onion powder, salt, and pepper.
Step 3: Working with one mushroom at a time, stuff mushrooms with cream cheese mixture into the center of the mushroom cap. Place mushrooms on a baking sheet in a single layer and evenly spaced.
Step 4: Bake in the preheated oven for 15-20 minutes or until they are golden brown.
Step 5: Remove from the oven, allow them to cool slightly and serve them warm.
Expert Tips and Tricks
Here are some expert tips to make this mushroom recipe:
Plan ahead - The cream cheese will need to be softened, so be sure to take it out of the refrigerator several hours before you plan to mix up the stuffing. If you happen to forget, place the unwrapped block of cream cheese in the microwave for about 10-15 seconds to soften.
Make extra - This easy to grab finger food appetizer will go quickly, so make a double batch to ensure everyone gets enough!
Use a hand mixer - You can use a hand mixer to mix the cream cheese mixture. This makes the whole process even quicker!
Parchment paper - Line your baking sheet with parchment paper for easy clean up!
Here is some kitchen equipment you will need for this easy recipe. You can find all of these products on Amazon.
Baking sheet - Use a good quality sheet pan for even cooking!
Parchment paper - I love these pre-cut sheets of parchment paper.
Serving Tray - I love serving these mushrooms on a wooden serving tray like this one.
Here are some common recipe substitutions and variations for the best stuffed mushrooms.
Herbs - Use fresh herbs instead of dried. Increase the amount of each to 1 tablespoon instead of 1 teaspoon of dried.
Seasoning - If you want a little kick or spice, add a bit of cayenne pepper to the stuffing mixture.
Protein - Add protein with crab meat or cooked Italian sausage into the cream cheese mixture.
What To Serve With
Here are some recipes to serve alongside these easy stuffed mushrooms:
Prime Rib Roast - This boneless roast is seasoned with rosemary, oregano and thyme and roasted to perfection in the oven.
Roasted Italian Cauliflower - With only a few steps, this veggie side dish comes together quickly and is delicious with any meal.
Lemon Butter Pasta - With a lemon butter pasta sauce, perfectly cooked spaghetti, and plenty of cheese, each bite of this easy pasta dish is so delicious!
Frequently Asked Questions
Cremini or white button mushrooms are going to work best for stuffing. They have a naturally cupped shape that is just right for stuffing with a delicious cream cheese filling!
Yes! You can stuff the mushrooms ahead of time and store them in an airtight container in the refrigerator until you are ready to bake them.
No. This recipe instructs you to bake them at 400°F which helps the moisture to evaporate quickly instead of allowing them to steam. Baking these on a baking sheet where the mushrooms are spaced evenly will also prevent soggy bottoms.
Recipe Storage and Reheating
Here are storage and reheating instructions for this crowd pleaser recipe:
Refrigerator Storage: Store in an airtight container, or covered in plastic wrap, and eat leftovers within 4-5 days. Reheat according to instructions below or serve at room temperature.
Freezer Storage: Freeze uncooked stuffed mushrooms in a freezer-safe, airtight container or freezer bag and keep for up to 3 months. When you're ready to use, thaw in the refrigerator and reheat as instructed in the recipe.
Reheating Instructions: Heat on a microwave safe plate, covered with a napkin, until heated through.
Other Recipes to Try
Cream Cheese Stuffed Mushrooms
- 1 lb cremini mushrooms stems removed
- 8 oz cream cheese softened
- ½ cup parmesan cheese shredded
- 2 garlic cloves minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon sage
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Preheat the oven to 400F.
- Combine cream cheese, parmesan cheese, garlic, thyme, rosemary, sage, salt, and black pepper in a bowl and mix well.
- Scoop a spoonful of cream cheese filling in each mushroom cap.
- Bake for 15-20 minutes, until golden brown.