These easy Cheese Stuffed Mushrooms make a great low carb appetizer that is also GAPS and primal compliant. With only 6 ingredients, they make a simple addition to any meal!
A good cheesy stuffed mushroom recipe should be in every home cook's collection. These creamy, delectable, salty morsels of mushroom goodness is always a hit at parties. Better yet, they are quite simple to make with only 6 ingredients.
Cheese Stuffed Mushrooms
The three-cheese mixture consists of cream cheese, Swiss cheese, and Parmesan cheese. Add a little garlic and some fresh parsley and you have the best cheesy mixture for stuffed mushrooms.
These cheesy stuffed mushrooms are rich in flavor and luscious in texture. And they are naturally low carb, keto, and GAPS compliant, making them a suitable appetizer at parties. The cheese adds a bit of protein too so it's not just pure fat.
Easy Stuffed Mushrooms
This is one of the easiest stuffings for a mushroom. That's because there is no prep work needed. You don't have to brown sausage or cook bacon ahead of time (although if you happen to have that on hand, you're welcome to throw that in the stuffing too).
The only part that may take a bit of time is chopping up the mushroom stems after separating them from caps. This is done to prevent food waste and add a little more bulk to the stuffing. It also adds nice moisture as well.
If short on time, you can omit this step and increase the cheeses and save the mushroom stems for another recipe.
Another reason why these are so easy is because this stuffed mushroom recipe can easily be adapted to your favorite cheeses. Instead of Swiss cheese, you may use cheddar or Monterey.
Take note that because cream cheese is a soft cheese it lends to holding everything well together. So when blending cheeses, try to use different textures (i.e. hard and soft cheeses) so your stuffing sticks together when filling the mushroom caps.
Suggestions and Substitutions for Cheese Stuffed Mushrooms
As mentioned, one of the best things about this recipe is that it is fabulously versatile. Use your favorite cheeses. And if you're skipping the mushroom stems, just sub that with bacon bits for extra bulk. There are many ways to make stuffed mushrooms yours!
Stuffed mushrooms in general come in all different sizes and flavors. Here are some suggestions for variations on this recipe:
- cream cheese, chopped spinach, bacon bits
- crab meat, cream cheese, and green onions
- chopped chicken, cream cheese, garlic, Italian seasoning
- cream cheese, sausage, garlic, parsley
Helpful Tip: Use whatever cheeses you have on hand! Cream cheese, Swiss, and Parmesan make a great blend but you also swap Swiss with cheddar, Monterey, or Gruyere cheese.
But because of the versatility, it's always good to taste the stuffing for salt just before stuffing 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. Adjust salt as needed.
Frequently Asked Questions and Helpful Tips
What is the best way to clean mushrooms?
Mushrooms are incredibly porous which means exposure to water may cause them to become waterlogged. The most simplest way to clean them is to take a damp paper towel and gently rub off any muddy or dirty bits.
Helpful Tip: Don't wash mushrooms! They will soak in all the water causing them to become rubbery and slimy. Instead, gently wipe with a damp paper towel any muddy bits.
What are the best mushrooms for Stuffed Mushrooms?
The basic white button mushrooms are a great option as are Baby Bellas (brown creminis). Look for mushrooms with dry caps and healthy gills (that's the delicate part under the cap). Avoid mushrooms with brown or crusty spots.
Make Ahead Tips for Stuffed Mushrooms
Stuffed mushrooms are best when made fresh. However, there are some things you can do to maximize your time in the kitchen and still serve this delectable appetizer.
Make-ahead tip: You can prepare the cheesy filling 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.
Freezing tip: You can also freeze unbaked stuffed mushrooms. However, freezing will change the texture slightly because soft cheeses don't freeze well.
To freeze: transfer unbaked stuffed mushrooms to a lined baking pan in a single layer and freeze until solid. Transfer to freezer bags and store in the freezer for up to 3 months. Do not thaw prior to baking. Simply bake the frozen stuffed mushrooms until filling is warmed through and browned.
How to Make Cheese Stuffed Mushrooms
The complete printable recipe is below in the recipe card for your convenience.
This stuffed mushroom recipe is a classic. It's creamy, garlicky stuffing has everything you usually think of when you hear Cheesy Stuffed Mushrooms - cream cheese, Swiss cheese, Parmesan cheese, garlic, and fresh parsley. Simple yet flavorful!
Helpful Tip: It's best to use room temperature cream cheese so it blends effortlessly with the rest of the stuffing. Keep the other cheeses refrigerated until ready to use.
Step 1. Prepare mushrooms by removing the stems from caps. Chop up stems to add to stuffing.
Step 2. Make the stuffing: combine cream cheese, Swiss cheese, Parmesan cheese, garlic, and fresh parsley.
Step 3: Stuff mushrooms and bake.
Helpful Tools for Cheese Stuffed Mushrooms
- Mixing bowls: I love this set but use whatever small and medium bowls you have to divide the various layers
- Baking Sheet: a simple stainless steel baking sheet works great
- Parchment Paper: makes cleanup so easy
- Serving Platters a nice white platter to display these appetizers
More Ways to Enjoy Mushrooms
Mushrooms are a great source of macronutrients such as selenium, Vitamin D, and Vitamin B6. I try to include mushrooms regularly into our meal plan. Check out these recipes that highlight mushrooms:
Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚
Three Cheese Stuffed Mushrooms
- 12 large white button mushrooms
- 1 tablespoon avocado oil
- 4 ounces cream cheese 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
- Preheat oven to 375 degrees Fahrenheit. Using a damp paper towel, wipe mushrooms clean. Remove stems from caps.
- Transfer the cleaned mushroom caps onto a baking sheet. Brush lightly with avocado oil, making sure the sides are covered well.
- Finely chop mushroom stems. Set them aside.
- 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 all mushroom caps with the cheese mixture and arrange them evenly on the baking sheet.
- 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.
- Remove from oven and enjoy. Can be stored in the refrigerator for up to 4 days.
- To make ahead: stuffed mushrooms may be prepared ahead of time and kept in a covered container in the refrigerator for up to 24 hours prior to baking.
- Unbaked stuffed mushrooms may be frozen up to 3 months. Do not thaw before baking stuffed mushrooms. Add 5 extra minutes to baking time.
- Store leftover mushrooms in a covered container in the refrigerator for up to 24 hours. Not recommended for longer than that.
The information shown is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. See our complete Nutritional Information Disclaimer.
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This post was originally published December 2018 but has since been updated to include helpful information.
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.
Yes Michele. They are absolutely fine to eat cold. 🙂
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.
How many mushrooms is one serving?
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.
These look so good! What a great appetizer to bring when you need to cater to different diets!
Agree! These are so good!
Thanks for sharing! How far ahead of time can I make them?
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!
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!