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Cream Cheese Stuffed Mushroom Recipe

Cream cheese stuffed mushrooms

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 20 Mushrooms
Course: Appetizer
Cuisine: American
Calories: 55
Ingredients Method Notes

Ingredients
  

  • 16 oz white button or cremini mushrooms
  • 8 oz cream cheese softened
  • ½ cup freshly grated Parmesan
  • 2 cloves garlic minced
  • ½ tsp garlic powder
  • ¼ cup chopped mushroom stems
  • 2 tbsp chopped parsley
  • 2 –3 tbsp panko breadcrumbs
  • Salt & pepper to taste
  • Optional: splash of Worcestershire cooked bacon bits, or crab meat

Method
 

  1. Preheat oven to 375°F.
  2. Clean mushrooms using a damp paper towel.
  3. Remove stems; chop finely.
  4. Sauté stems with a little oil for 2–3 minutes.
  5. Mix cream cheese, Parmesan, garlic, garlic powder, sautéed stems, parsley, panko, salt, and pepper.
  6. Stuff each mushroom cap generously.
  7. Place on baking sheet or rack.
  8. Bake 18–20 minutes until golden.
  9. Broil 1–2 minutes if you want a crispy top.
  10. Cool slightly before serving.

Notes

  • Don’t soak mushrooms—they absorb water and turn mushy.
  • Overfilling is better than underfilling. Trust me.
  • Use full-fat cream cheese for best texture.
  • Bake on a rack if you want zero sogginess.