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This really easy stuffed mushrooms recipe is a classic appetizer that everyone will devour! These golden, heavenly bites have an irresistible garlic herb cream cheese filling.
If you’re craving a meaty version, try my Sausage Stuffed Mushrooms instead.
Why you’ll love it
As far as holiday appetizers go, these cream cheese stuffed mushrooms have to be up there in my favorites. They’re really straightforward to assemble, making them ideal for Christmas party snacking — or any time of the year! They’re cheesy, savory, and a total crowd pleaser.
I really like infusing plenty of herby flavor in these stuffed mushroom caps, so we’ve got fresh thyme and parsley along with Italian-style breadcrumbs. In each bite you’ll also get garlicky, buttery goodness and parmesan cheese with earthy mushroom flavor!
What you’ll need
- Cream cheese – I use a block of Philadelphia
- Mushrooms – the ones I use are labeled as cremini stuffer mushrooms. You may find they’re called baby bellas in your area. Look for larger ones to accommodate the filling.
- Butter – for sautéing
- Onion and garlic – tasty aromatics. I like sweet (Vidalia) onions.
- Parmesan – for even more cheesy flavor
- Fresh thyme and parsley – these herbs give a burst of freshness that complement the mushrooms
- Breadcrumbs – Italian-seasoned ones give that perfectly flavorful and crispy quality!
- I don’t recommend washing your mushrooms, or they may end up soggy. Wipe with a damp paper towel if needed.
- If your mushrooms are really rounded on the bottoms and not standing up on the baking sheet, simply slice a little bit off the bottom to make a flat base.
How to make stuffed mushrooms
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven. Microwave the cream cheese until softened. Take out the stems from the mushrooms, and chop them finely. Sauté the onions and mushrooms in the butter until lightly browned. Stir in the garlic until fragrant, then remove from the heat.
Stir in the cream cheese until incorporated. Add in the parmesan cheese, fresh herbs, and breadcrumbs. Season generously with salt & pepper. Pack each mushroom fairly tightly with the filling mixture.
Place each mushroom on a baking sheet that’s been sprayed with cooking spray. Bake, uncovered, until hot and cooked throughout and the topping becomes golden.
Make ahead tips
- To make stuffed mushrooms ahead of time, simply follow the recipe until they’re assembled, then store in the fridge (covered) for up to 12 hours.
- Bake when you’re ready to serve them, making sure to add on extra time as needed since they will be chilled coming from the fridge.
Substitutions and variations
- You could add some mozzarella on top of the stuffing if you want more of a “melty” cheese topping.
- Some crumbled Oven Cooked Bacon on top would make a great addition.
- Add a dash of cayenne pepper in the filling for a little kick.
What to serve with stuffed mushrooms
Leftovers and storage
- Store leftover stuffed mushrooms for 3-4 days in the fridge in an airtight container.
- Reheat in the microwave in 30-second intervals until warm, or try the oven or air fryer over a low temperature. You could always eat them cold for leftovers, and they’ll still taste great.
- I don’t recommend freezing them.
If you made this stuffed mushroom recipe, please leave a star rating and review below! Ask any questions you have. Find me on Instagram and tag me #saltandlavender with your photos.
- 8 ounces cream cheese (a block of Philly) softened and cut into smaller pieces
- 16 ounces cremini stuffer mushrooms see note
- 2 tablespoons butter
- 1/2 medium onion chopped finely
- 4 cloves garlic minced
- 1/2 cup freshly grated parmesan cheese
- 1/2 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- 1/3 cup Italian seasoned breadcrumbs
- Salt & pepper to taste
- Preheat your oven to 375F and move the rack to the middle position.
- Microwave the cream cheese in 20-30 second intervals until's very soft.
- Remove the mushroom stems and chop the stems up into small pieces. You may want to trim off the very tip of the stems and discard them as they can be woody.
- Add the butter to a skillet over medium heat. Once melted, sauté the onions with the chopped mushroom stems until the water cooks off and they're lightly browned (about 7-10 minutes).
- Stir in the garlic and cook for about 30 seconds.
- Take the skillet off the heat. Stir in the cream cheese. Once it's been incorporated, stir in the parmesan, thyme, parsley, and breadcrumbs. Season with some salt & pepper to taste.
- Using a small spoon and your hands, stuff the mushrooms with the cream cheese mixture, packing it fairly tightly. Place them on a baking sheet that's been coated with cooking spray (line with foil first for easy clean-up if desired).
- Bake, uncovered, for 20-25 minutes or until the mushrooms are cooked through and golden on top (if the mushrooms are really large you may need a bit longer).
- The size of the mushrooms will vary, but in general, a pound of mushrooms should feed 8 people or so as an appetizer if they have 2-3 each. I recommend buying the larger “stuffer” mushrooms or you may have some filling left over. If the mushrooms are smaller, you may want to buy about 1.5 pounds of mushrooms.
- These mushrooms do have quite a lot of stuffing so they are nice and flavorful.
Nutrition information is automatically calculated, so should only be used as an approximation.
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