These cream cheese stuffed mushrooms are the perfect appetizer! Tender white mushrooms are stuffed with a creamy filling, topped with panko topping for crunch, then baked until hot and bubbly.
Appetizers are arguably the best part of the meal, and we find ourselves having appey night in place of dinner often (who wouldn’t, there are so many amazing options!) These are the best stuffed mushrooms you will ever make, and they are so easy to add to your appetizer roster!
What Mushrooms To Use
Most mushrooms will work for this recipe, but the cooking times may vary. Larger mushrooms like portobello mushrooms will take longer, and require a more filling, however you will need fewer mushrooms per person.
For cream cheese stuffed mushrooms, use:
- White button mushrooms
- Portobello mushrooms
- Chestnut mushrooms
- Brown button mushrooms
How To Make Stuffed Mushrooms
To make these cream cheese stuffed mushrooms:
- Clean the mushrooms by wiping them with a damp paper towel. It’s never a good idea to run mushrooms under water. They absorb water, and that prevents them from browning!
- Break the stems off of the mushrooms, ensuring the caps stay intact. You don’t need to clean out the gills for this recipe, but if you’re making a different type of mushroom like portobello, you should. Save the stems for the next step.
- Mince the stems finely, they are going to add some delicious browned mushroom flavor to the filling. Heat some butter and garlic in a saucepan, then add the mushroom stems and saute them until they begin to brown.
- Once they brown, add the cayenne pepper, black pepper, and parmesan cheese (freshly grated makes a huge difference).
- Add the cream cheese, and cook until melted and everything is combined. If you’re pulling the cream cheese straight from the fridge it will take a little longer to incorporate the filling. If you have a few hours to bring it to room temperature first, it will make your life easier.
- Use a spoon or scoop to add the cream cheese filling into the mushrooms. I found it easiest to fill the mushroom, then add a second scoop onto the top. Don’t worry, the cream cheese won’t melt everywhere when they bake!
- Add the topping (made with melted butter and panko) by sprinkling over the mushrooms, then bake!
How To Cook Stuffed Mushrooms
To cook stuffed mushrooms, I use a baking sheet with parchment paper for easy cleanup. Make sure to use the center rack so the topping doesn’t burn and everything cooks evenly.
How Long To Cook Stuffed Mushrooms
Stuffed mushrooms don’t take long, which makes them such an easy dish! They will take around 10-12 minutes at 425°F. If you have other dishes in the oven, just adjust the cooking time and keep an eye on the mushrooms so they don’t overcook.
More Tips For Cream Cheese Stuffed Mushrooms
- If you want to make cream cheese and bacon stuffed mushrooms, add 4 slices of bacon, cooked and chopped, to the cream cheese and top with a little bit of bacon.
- If you’re making cream cheese stuffed portobello mushrooms, the baking time will need to be adjusted.
- For crab and cream cheese stuffed mushrooms, add half of a can of crab meat to the cream cheese mixture.
- Cream cheese and spinach stuffed mushrooms just need a cup of spinach added to the mushroom stems to wilt before the cream cheese is added.
- If you’re bringing stuffed mushrooms to a party, you can bake them entirely when you arrive, or half bake them and just heat them through when you arrive.
- To travel stuffed mushrooms, just place them in a cake tin and cover it with plastic wrap.
- Garnishes make these stuffed mushrooms beautiful, so make sure you have some parsley ready!
- Stuffed mushrooms can be prepared up to 2 days in advance, making them perfect for busy holidays or Thanksgiving. Just cover them in the fridge until you’re ready to bake them!
Can You Freeze Stuffed Mushrooms
As long as you don’t bake stuffed mushrooms first, they freeze super well! To freeze unbaked stuffed mushrooms:
- Line a baking sheet with parchment paper
- Stuff mushrooms, and place them on prepared baking sheet
- Flash freeze for about 3 hours
- Place in a freezer bag for up to 3 months
To defrost stuffed mushrooms, place them on a baking sheet in the fridge the morning before baking to defrost.
More Delicious Appetizer Recipes
- How To Make Crostini – the perfect appetizer
- Franks Buffalo Chicken Dip – our go-to appetizer
- The Best Bruschetta Recipe – so fresh
- How To Make Kettle Corn – easy finger food
- Crispy Parmesan Roasted Potatoes – our favorite
Cream Cheese Stuffed Mushrooms
- 12 white mushrooms
- 1 8 ounce package cream cheese
- 3 tablespoons butter
- 2 cloves garlic minced
- 4 tablespoons fresh grated parmesan cheese
- 1/4 teaspoon cayenne pepper optional
- black pepper to taste
- 1/4 cup panko
- 2 tablespoons butter melted
- parsley chopped, garnish
- Preheat oven to 425°F. Line a baking sheet with parchment paper, set aside.
- Clean mushrooms by wiping with a damp paper towel. Break stems out of mushroom caps, leaving caps intact. Mince mushroom stems.
- Melt butter and garlic over medium heat until garlic is fragrant. Add mushroom stems, and cook for 4-5 minutes or until they have browned.
- Add cream cheese, parmesan, cayenne, and pepper, and cook until combined and cream cheese is melted.
- Fill each mushroom cap with mixture using a cookie scoop, piping bag, or spoon. Add a little more on top.
- Combine panko and melted butter, and sprinkle over each mushroom.
- Bake for 8-10 minutes or until filling is hot and bubbling, and mushrooms are cooked. Garnish with parsley.