This easy cream cheese stuffed mushrooms recipe makes the perfect appetizer for any party! Infused with garlic, 3 kinds of cheeses, and white mushrooms, these little bites offer big flavor without the fuss. Stuffed cream cheese mushrooms are such a crowd pleaser with their irresistibly smooth texture and savory flavors.
A good cheesy stuffed mushroom recipe should be in every home cook's collection. But don't reserve these creamy, delectable, salty morsels of mushroom goodness to holiday dinners only. They're quite simple to make with only 6 ingredients, making them a perfect savory appetizer to serve up on a quiet weeknight.
What's not to love about stuffed cream cheese mushrooms, anyway? This easy appetizer is rich in flavor and luscious in texture. The three-cheese mixture consists of cream cheese, Swiss and Parmesan cheeses. Add a little garlic and some fresh parsley, and you have the best cheesy mixture for stuffed mushrooms.
Looking for more favorite party appetizers? Check out crispy beef tongue appetizer, cucumber salmon bites, and bacon wrapped jalapeno poppers.
Jump to:
- Recipe Overview
- Why you'll love Stuffed Cream Cheese Mushrooms
- Ingredients for Stuffed Cheese Mushrooms
- Substitutions and Variations
- Make this Party Appetizer using Ancestral Wisdom
- How to Make Cheese Stuffed Mushrooms
- Helpful Tips for the Best Stuffed Mushrooms
- Tools & Links to Make Stuffed Cheese Mushrooms
- Serving Suggestions
- Storage and Reheating Instructions
- Frequently Asked Questions
- Printable Recipe
Recipe Overview
- Prep and Cook Time: 15 minutes to prep and 15 minutes to bake
- Cooking Method: oven-baked
- Dietary Info: gluten-free, primal, GAPS-compliant, and low-carb and keto
- Tools Needed: sharp knife, cutting board, medium bowl, and sheet pan
- Skill Level: moderate
Why you'll love Stuffed Cream Cheese Mushrooms
Easy and quick to make - There's no need to brown the sausage or cook bacon ahead of time (although if you have that - feel free to throw that in). These stuffed mushrooms come together quickly and easily.
Diet approved - This appetizer is naturally low carb, gluten-free, GAPS-diet compliant, and primal friendly, making it suitable for everyone at parties. Plus, the cheese adds a little bit of protein, so it's not just pure fat, although these keto stuffed mushrooms are indeed high in fat and low in carbs.
Versatile - Feel free to use whatever cheeses you have on hand. I love the robust flavor of Swiss and Parmesan, but any hard cheeses will work here.
💭Fun Fact: Stuffed mushrooms are a classic savory dish featured at parties and gatherings. Their bite-sized allure makes them the perfect finger food for social occasions. They are such a popular appetizer that they're celebrated annually on February 4th on National Stuffed Mushroom Day.
Ingredients for Stuffed Cheese Mushrooms
Learn how to make stuffed mushrooms with 6 simple ingredients. This easy recipe can be served in under 30 minutes.
- Mushrooms: use baby bella mushrooms, cremini mushrooms, or the regular white button mushrooms as the edible cups to hold the cheesy stuffing.
- Cream cheese: this soft cheese holds everything well together; be sure to let the cream cheese soften at room temperature for about 30 minutes first.
- Hard cheeses: a combination of Parmesan cheese and Swiss cheese gives the stuffed mushrooms a nice robust flavor and complements the richness of the cream cheese.
- Garlic: minced garlic is a welcome addition as it infuses the stuffing with a savory and aromatic flavor.
- Fresh parsley: for a pop of color and herbaceous flavor. No fresh? Try this parsley substitute.
See the recipe card for exact quantities.
Substitutions and Variations
- Other cheeses - The best cheese for stuffed mushrooms are hard cheeses. Gruyere cheese sounds lovely but you can use other types of cheese like Monterrey, pepper Jack, or cheddar cheese. Avoid using high-moisture cheeses or excess soft cheeses like feta.
- Crab stuffed mushrooms - Add crab meat to the mixture and bread crumbs on top of the mushrooms. Garnish with green onions and fresh parsley.
- Protein-packed - Throw a simple stuffing mixture with leftover roast chicken, bacon bits, cream cheese, cheddar cheese, and a simple flavor boost of onion powder, minced garlic clove, and a pinch of cayenne pepper for heat.
- Italian flare - Cook up some Italian sausage and top with Italian breadcrumbs to give these stuffed mushrooms an e delizioso touch.
Make this Party Appetizer using Ancestral Wisdom
Staying true to the heart of what Prepare and Nourish is all about, there are ways to ensure you get the maximum nutrition in this recipe by following ancestral philosophy. Even though it's an incredibly simple recipe, you can take purposeful steps to turn this into a nutrient-dense appetizer.
Use quality ingredients. Good quality dairy is a very integral part of ancestral diet. Read the cream cheese label ingredients to avoid gums and thickeners. For maximum nutrition, use raw cheddar as even when cooked, it may still contain live enzymes and microbes.
No need for organic mushrooms. They are fungi and have a unique growth process that doesn't involve the same types of pesticides and herbicides used on fruits and vegetables. As a result, they are typically cultivated in a controlled environment that has no need for these conventional products.
How to Make Cheese Stuffed Mushrooms
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
The stuffed mushroom recipe is a classic. The creamy, garlicky stuffing has everything you usually think of when you hear cheesy stuffed mushrooms. Simple yet flavorful!
Step 1. Remove
Using a damp paper towel, wipe the mushrooms clean. Remove the stems of the mushroom and set them aside. Transfer the cleaned mushroom caps onto a sheet pan and brush lightly with avocado oil, making sure the sides are covered well.
Step 2. Chop
Finely chop the mushroom stems. You want them into fine pieces so they will fit the soft mushroom caps well. If time permits, you can also take the extra step of sauteeing the mushroom stems to remove some moisture, but this step is optional.
💭Pro tip: Don't wash the mushrooms! They are very porous and will absorb excess moisture, causing them to become rubbery and slimy. Instead, gently wipe with a damp paper towel to remove any muddy bits.
Step 3. Combine
In a medium bowl, combine the softened cream cheese, grated Parmesan and Swiss cheeses, minced garlic, and fresh parsley. Taste for salt and adjust if necessary.
Step 4. Stuff
Using a small spoon, scoop the cream cheese mixture and stuff the mushroom caps. Arrange the stuffed mushrooms back on a baking sheet and bake until the cheese melts and the mushrooms are tender.
💭Pro tip: When filling the mushroom caps, be sure to push the creamy filling using the tips of your fingers into the rounded sides of the caps so they are completely filled with the cream cheese filling.
Helpful Tips for the Best Stuffed Mushrooms
Skip the mushroom stems to save time - If chopping up the mushroom stems seems too time-consuming, just skip them and save them for another recipe like breakfast hash. Or, if you do have time - you can caramelize them in garlic butter over medium-high heat and deglaze with white wine for an incredible flavor explosion.
Use room temperature cream cheese - It blends easily with the rest of the ingredients. Thirty minutes at room temperature is enough to bring it to the proper consistency.
Mind the salt - It's a good idea to taste the stuffing before adding to the mushroom caps. Different cheeses have different salt content and the addition of other ingredients such as sausage and bacon may alter the finished product further.
Broil for a crispy top - If you like that crispy cheesy top, broil the stuffed mushrooms for a few minutes until golden brown. Watch them closely, though, so you don't scorch them!
💭Meal Prep Suggestion: You can prepare the cheesy filling ingredients ahead of time and stuff the mushrooms up to 24 hours before baking them. Just keep them in a covered container and refrigerate until ready to cook.
Tools & Links to Make Stuffed Cheese Mushrooms
Below are some affiliate links that may be helpful to you as you make this mushroom appetizer. You can find some of these items cheaper at your local store, but having a link helps you know what you're looking for.
- Tools: chef knife, cutting board, large mixing bowl, extra-large air fryer, stainless steel baking sheet, parchment paper, serving platters
- Ingredients: unrefined sea salt, black pepper, olive oil, avocado oil spray, garlic powder, dried parsley, herbs de provence, Italian seasoning
Serving Suggestions
These cream cheese stuffed mushrooms will be a huge hit with any main meal at your next dinner party. Serve them with other popular party foods like air fryer duck, aspic (meat jello), and one pan balsamic chicken and asparagus.
Stuffed Mushrooms pairing suggestions
- Roasted Red Cabbage Steaks with Garlic35 Minutes
- Autumn Harvest Kale Salad35 Minutes
- Easy Air Fryer Duck1 Hours 15 Minutes
Storage and Reheating Instructions
How long do leftover stuffed mushrooms last in the refrigerator?
Stuffed mushrooms are best when made fresh. However, you can do to maximize your time in the kitchen and make a double batch of this tasty appetizer.
To store: Store in an airtight container in the fridge for up to 4 days. It may release moisture but pat dry with a paper towel and reheat when you're ready to enjoy.
Storage containers: These glass snap containers are perfect for leftovers.
To freeze: Transfer unbaked stuffed mushrooms to a parchment paper lined baking sheet in a single layer and freeze until solid. Then transfer them to a freezer bag and seal tightly to prevent freezer burn. Freeze for up to 3 months. Do not thaw prior to baking.
Keep in mind, freezing will change the texture slightly because soft cheeses like cream cheese do not freeze well but when baked will still be delicious.
To reheat: If refrigerated, reheat in a toaster oven for a few minutes until heated through. If frozen, add 5-10 minutes to bake time.
Frequently Asked Questions
The basic white button mushrooms are a great option as are baby bellas (brown mushrooms). Look for mushrooms with dry caps and healthy gills (that's the delicate part under the cap). Avoid mushrooms with brown or crusty spots.
I don't suggest washing mushrooms directly under running water, as they can become soggy. Instead, clean mushrooms with a damp cloth, paper towel, or a soft brush to remove any dirt. If you find that the mushrooms are very dirty, give them a quick rinse and pat them dry with a paper towel. Try to start with as dry mushrooms as possible for best results.
To avoid watery mushrooms, use low-moisture cheeses and avoid using watery vegetables. I use raw chopped mushroom stems and while they do release some moisture, it's not excessive. To completely eliminate any moisture, saute the stems and pre-bake the caps.
Absolutely! You can make air fryer stuffed mushrooms by following this recipe as written but air frying them in a 375°F air fryer for 10-12 minutes or until cooked and the cheese is melted.
Looking for more festive appetizers? Here are some ideas:
Did you make these Stuffed Cream Cheese Mushrooms? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Stuffed Cream Cheese Mushrooms
Ingredients
- 12 large white button mushrooms
- 1 tablespoon avocado oil
- 4 ounces cream cheese at room temperature
- ½ cup Swiss cheese shredded
- ½ cup Parmesan cheese shredded
- 6 garlic cloves minced
- 2 tablespoon fresh parsley chopped
- sea salt to taste
Instructions
- Prep: Preheat oven to 375°F. Using a damp paper towel, wipe mushrooms clean. Remove stems from caps.
- Oil: Transfer the cleaned mushroom caps onto a baking sheet. Brush lightly with avocado oil, making sure the sides are covered well.
- Chop: Finely chop mushroom stems. Set them aside.
- Combine: In a medium bowl, combine cream cheese, Swiss cheese, Parmesan cheese, garlic, parsley, and chopped mushroom stems together. Taste for salt and add if necessary.
- Fill: Fill all mushroom caps with the cheese mixture and arrange them evenly on the baking sheet.
- Bake: Pop the mushrooms into the preheated oven and bake for 10-15 minutes until cheese melts. If the tops of the mushroom are not browned to your liking, set the oven to broiler on high for 1 minute but watch closely so they don't burn.
Video
Notes
- Skip the mushroom stems to save time - If chopping up the mushroom stems seems too time-consuming, just skip them and save them for another recipe.
- Use room temperature cream cheese - It blends easily with the rest of the ingredients. Thirty minutes at room temperature is enough to bring it to the proper consistency.
- Mind the salt - It's a good idea to taste the stuffing before adding to the mushroom caps. Different cheeses have different salt content and the addition of other ingredients such as sausage and bacon may alter the finished product further.
- Broil for a crispy top - If you like that crispy cheesy top, broil the stuffed mushrooms for a few minutes until golden brown. Watch them closely, though, so you don't scorch them!
- Meal Prep Suggestion: You can prepare the cheesy filling ingredients ahead of time and stuff the mushrooms up to 24 hours before baking them. Just keep them in a covered container and refrigerate until ready to cook.
Michele says
Are these mushrooms ok cold? Have a wedding coming up that I want to make stuffed mushrooms for but they want the food there well in advance, so they will end up being cold by the time they are eaten. So I want to make sure they are still edible. Thanks.
Anya says
Yes Michele. They are absolutely fine to eat cold. 🙂
Michele says
Thank you.
Dee says
Absolutely delicious. Very easy to make. I used cheddar instead of Swiss because that is what I had in the fridge. A definite make again.
Lacy says
How many mushrooms is one serving?
Anya says
Hi Lacy,
The nutrition facts is per one mushroom cap - it's up to you how much to consume but I would eat 2 easy. 🙂
Lynette Dagenais says
These are delicious, so easy. My now favourite go to appetizer.
Suzanne says
These look so good! What a great appetizer to bring when you need to cater to different diets!
Anya says
Agree! These are so good!
Vanessa says
Thanks for sharing! How far ahead of time can I make them?
Anya says
You're safe if you make them in the morning and bake them in the evening. I probably wouldn't make them too far ahead since mushrooms release moisture.
Barbara Thatcher says
Thank You, this is a very adaptable recipe. Of course when I have mushrooms going south I tried to stay close to your list. Needless to say they were delish!
Stephanie says
These were a hit! I made these with Cougar Gold cheese, a Italian mozzarella cheese mix and extra Parmesan with the cream cheese. I finished them under the broiler for a few minutes. I had extra filling so I used it in twice baked potatoes...so good!