Stuffed Mushrooms With Cream Cheese

|

Hina Khan

Stuffed Mushrooms with Cream Cheese
by
Jump to Recipe Print Recipe

If you need a dish that instantly makes you feel confident in the kitchen and relaxed about what to serve, stuffed mushrooms with cream cheese belong at the top of your list.

This recipe is the perfect appetizer for gatherings, quick celebrations, or moments when you want something impressive without stress.

Its biggest strength is how effortlessly it delivers big flavor with simple ingredients, giving you that calm, “I’ve got this” feeling before anyone even takes a bite.

The moment you taste these mushrooms, you experience warm, savory comfort. The earthy depth of baked mushrooms meets the rich, gently tangy cream cheese filling, while herbs add freshness and balance.

Each bite is creamy and smooth on the inside, with a lightly crisp topping that gives just enough crunch to keep things exciting.

The mushrooms themselves and the cream cheese take center stage, working together to create a flavor that feels indulgent yet familiar and comforting.

You’ll be happy to know this recipe is easy to prepare and comes together quickly, even if you’re short on time. Serve it warm as-is, or adjust the herbs and cheese to match what you already have on hand.

By the time you pull these out of the oven, you’ll have a reliable, crowd-pleasing dish that feels special every time and earns a permanent place in your go-to recipe collection.

Stuffed Mushrooms With Cream Cheese Recipe

Ingredients

  • 12 large white button mushrooms
  • 170 g cream cheese, softened to room temperature
  • 2 tablespoons unsalted butter, softened
  • 1/3 cup finely grated mild cheddar cheese
  • 2 tablespoons finely chopped onion
  • 1 small garlic clove, very finely minced
  • 2 tablespoons finely chopped fresh parsley
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried oregano
  • 1/3 cup fine breadcrumbs
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 190°C. Line a baking tray with parchment paper and set it aside.
  2. Gently wipe the mushrooms with a dry kitchen towel to remove any dirt. Do not rinse them with water, as mushrooms absorb moisture and this will affect the final texture.
  3. Carefully remove the stems from each mushroom cap. Finely chop the stems and set them aside for the filling.
  4. Arrange the mushroom caps hollow-side up on the prepared baking tray. Lightly brush or drizzle the inside of each cap with a small amount of olive oil.
  5. In a mixing bowl, add the softened cream cheese and butter. Mix until completely smooth and creamy, ensuring there are no lumps.
  6. Add the grated cheddar cheese, chopped mushroom stems, chopped onion, minced garlic, parsley, salt, black pepper, and dried oregano. Mix thoroughly until everything is evenly combined and well distributed.
  7. Using a spoon, generously fill each mushroom cap with the cream cheese mixture, slightly mounding the filling on top without pressing it down too firmly.
  8. In a small bowl, combine the breadcrumbs with the remaining olive oil. Sprinkle the breadcrumb mixture evenly over the tops of the filled mushrooms to create a light, crisp topping.
  9. Place the tray in the preheated oven and bake for 18 to 22 minutes, or until the mushrooms are tender, the filling is hot throughout, and the tops are lightly golden.
  10. Remove from the oven and allow the mushrooms to rest for 3 to 4 minutes before serving. This helps the filling set slightly while remaining creamy.
Stuffed Mushrooms with Cream Cheese

Why Do Stuffed Mushrooms Sometimes Turn Watery?

This is one of the most common concerns when making stuffed mushrooms with cream cheese.

Mushrooms naturally contain a lot of water. When they are exposed to heat, that water releases quickly. If you wash mushrooms with water or overfill them, the excess moisture has nowhere to go and pools at the bottom. To avoid this problem:

  • Dry cleaning: Always clean mushrooms using a dry cloth or paper towel instead of rinsing them.
  • Balanced filling: Use a thick, well-mixed cream cheese filling that is not runny.
  • Correct oven temperature: Baking at the right temperature allows moisture to evaporate instead of collecting.

When prepared correctly, the mushrooms will be juicy but not soggy, and the filling will stay creamy and rich.

How Do You Make Cream Cheese Filling Smooth And Flavorful?

The filling is the heart of stuffed mushrooms with cream cheese, and texture matters just as much as flavor.

You should always start with cream cheese that is fully softened at room temperature. Cold cream cheese creates lumps that are hard to fix later. Mixing it with softened butter first helps create a smooth base.

Flavor builds when ingredients are finely chopped and evenly mixed. Onion, garlic, herbs, and cheese should blend into the filling so every bite tastes the same. For best results:

  • Mix slowly and thoroughly until the filling looks uniform.
  • Taste the mixture before stuffing and adjust seasoning gently.
  • Avoid adding liquid ingredients that could loosen the texture.

This method ensures a creamy center that melts beautifully without leaking or drying out.

Can You Prepare Stuffed Mushrooms With Cream Cheese In Advance?

Yes, this recipe is very suitable for advance preparation, which makes it great for gatherings or busy days.

You can fully prepare the mushrooms, fill them, and add the breadcrumb topping ahead of time. Once assembled, place them in an airtight container and refrigerate. Important tips for advance prep:

  • Timing: Prepare up to 24 hours in advance for best texture.
  • Covering: Keep mushrooms tightly covered to prevent drying.
  • Baking: Always bake just before serving for the best flavor and appearance.

This approach saves time while keeping the final dish fresh and satisfying.

What Is The Best Way To Store Stuffed Mushrooms With Cream Cheese?

Proper storage helps maintain flavor and safety after cooking. Once baked, allow the mushrooms to cool completely at room temperature. Transfer them to an airtight container and refrigerate promptly. Storage guidelines:

  • Refrigerator: Store for up to 3 days.
  • Container choice: Use a shallow container to prevent moisture buildup.
  • Separation: Avoid stacking mushrooms directly on top of each other.

While they are best enjoyed fresh, correct storage keeps them enjoyable for later meals.

How Do You Reheat Stuffed Mushrooms Without Drying Them Out?

Reheating must be done gently to protect the creamy filling and tender mushrooms. The oven is the best option for reheating.

Place mushrooms on a baking tray and warm them at 160°C until heated through. Cover loosely with foil if the tops start to brown too much. Reheating tips:

  • Avoid microwaving: Microwaves can make mushrooms rubbery and the filling uneven.
  • Short reheating time: Heat only until warm, not hot.
  • No added moisture: Do not add water or sauce during reheating.

This keeps the texture close to freshly baked mushrooms.

Can Stuffed Mushrooms With Cream Cheese Be Frozen?

Freezing is possible, but it slightly changes the texture. Cream cheese can become grainy after freezing, and mushrooms may soften more than usual. If freezing is necessary, it is better to freeze the mushrooms before baking. Freezing guidance:

  • Unbaked mushrooms: Assemble, freeze on a tray, then transfer to a freezer-safe container.
  • Storage time: Freeze for up to 1 month.
  • Baking from frozen: Bake directly from frozen, adding extra time as needed.

For the best quality, fresh preparation is always recommended.

What Makes This Stuffed Mushrooms With Cream Cheese Recipe Balanced?

This recipe works because every component supports the others. The mushroom caps provide a savory base, the cream cheese filling adds richness, herbs bring freshness, and breadcrumbs create a light crunch on top. None of the elements overpower the dish. Balance is achieved by:

  • Controlled seasoning instead of heavy spices
  • Proper ratio of filling to mushroom size
  • Gentle baking to protect texture and flavor

This balance is why the final result feels comforting but not heavy.

Stuffed Mushrooms with Cream Cheese
Stuffed Mushrooms with Cream Cheese

Stuffed Mushrooms With Cream Cheese

Hina Khan
Creamy baked stuffed mushrooms filled with a smooth, savory cream cheese mixture and baked until tender and lightly golden.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 210 kcal

Ingredients
  

  • 12 large white button mushrooms
  • 170 g cream cheese softened to room temperature
  • 2 tablespoons unsalted butter softened
  • 1/3 cup finely grated mild cheddar cheese
  • 2 tablespoons finely chopped onion
  • 1 small garlic clove very finely minced
  • 2 tablespoons finely chopped fresh parsley
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried oregano
  • 1/3 cup fine breadcrumbs
  • 1 tablespoon olive oil

Instructions
 

  • Preheat the oven to 190°C. Line a baking tray with parchment paper and set it aside.
  • Gently wipe the mushrooms with a dry kitchen towel to remove any dirt. Do not rinse them with water, as mushrooms absorb moisture and this will affect the final texture.
  • Carefully remove the stems from each mushroom cap. Finely chop the stems and set them aside for the filling.
  • Arrange the mushroom caps hollow-side up on the prepared baking tray. Lightly brush or drizzle the inside of each cap with a small amount of olive oil.
  • In a mixing bowl, add the softened cream cheese and butter. Mix until completely smooth and creamy, ensuring there are no lumps.
  • Add the grated cheddar cheese, chopped mushroom stems, chopped onion, minced garlic, parsley, salt, black pepper, and dried oregano. Mix thoroughly until everything is evenly combined and well distributed.
  • Using a spoon, generously fill each mushroom cap with the cream cheese mixture, slightly mounding the filling on top without pressing it down too firmly.
  • In a small bowl, combine the breadcrumbs with the remaining olive oil. Sprinkle the breadcrumb mixture evenly over the tops of the filled mushrooms to create a light, crisp topping.
  • Place the tray in the preheated oven and bake for 18 to 22 minutes, or until the mushrooms are tender, the filling is hot throughout, and the tops are lightly golden.
  • Remove from the oven and allow the mushrooms to rest for 3 to 4 minutes before serving. This helps the filling set slightly while remaining creamy.

You May Also Like To Check Out These Recipes

Leave a Comment

Recipe Rating