Stuffed Mushrooms with Cream Cheese – A Crowd Favorite!
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These stuffed mushrooms with cream cheese are packed with flavor and baked to golden perfection. Juicy mushrooms are filled with a creamy blend of cream cheese, cheddar, bell peppers, and parsley, creating an appetizer that is always a hit with the crowd.
Whenever I host a gathering, I always include dishes that everyone can enjoy, especially my vegetarian friends. These stuffed mushrooms with cream cheese have never disappointed. The creamy, cheesy filling is indulgent but perfectly balanced by the tender mushrooms, making them irresistible to vegetarians and meat-lovers alike. They remind me of other crowd-pleasers like cheese ball and crack dip, which are perfect for any celebration.
These stuffed mushrooms are versatile enough for casual game nights, brunch spreads, or cocktail parties, but they also shine at holiday dinners or other special events. Easy to make and packed with flavor, they bring the perfect mix of simplicity and deliciousness to any occasion. You’ll love having this go-to recipe for every gathering!
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Why You’ll Love This Recipe
- Make-ahead friendly: Assemble these stuffed mushrooms in advance and store them in the fridge. Bake them fresh when you are ready to serve for a stress-free appetizer everyone will love.
- Great for any occasion: These stuffed mushrooms with cream cheese are perfect for holidays, family dinners, or even a cozy night in when you crave something comforting and delicious.
- Everyday ingredients: With simple staples like mushrooms, cream cheese, and spices, you can create a flavorful appetizer that feels gourmet but is quick and easy to prepare.
- Effortless to make: Prep, stuff, and bake with ease. This recipe is stress-free and perfect for beginners who want to make something impressive and indulgent without the hassle.
- Irresistible flavor: Juicy mushrooms with a tender bite are filled with a creamy, cheesy stuffing, creating a savory treat that is indulgent yet perfectly balanced.
- Customizable: Add your own twist with fresh herbs, a pinch of spice, or extras like crispy bacon bits or crab to make this recipe uniquely yours.
How to Make Stuffed Mushrooms with Cream Cheese
You don’t need fancy ingredients or complicated steps to make these stuffed mushrooms.With a handful of everyday ingredients and a few simple steps, you’ll have a dish that looks fancy but is ridiculously easy to make.
Check out the printable recipe card below for everything you need to get started.
Ingredients You Need
- Mushrooms: Baby bella or cremini mushrooms work best. Their naturally hollow shape makes stuffing easy, and their mild, earthy flavor pairs perfectly with the creamy filling. You’ll need about 26 mushrooms to get started.
- Cream cheese: The key to a rich, indulgent filling. It binds all the ingredients together with a smooth, creamy texture. Use your favorite brand, but I love Philadelphia cream cheese for its smoothness.
- Cheddar cheese: Adds melty, cheesy goodness with a slightly salty flavor that contrasts perfectly with the mushrooms and cream cheese.
- Red bell pepper: Brings a pop of color, a mild crunch, and a touch of sweetness to balance out the savory flavors.
- Parsley: Adds a fresh, herby note to the filling while those little green flecks make the dish look extra inviting.
- Garlic and onion powder: These pantry staples deliver the classic savory flavors we’re all looking for, rounding out the filling perfectly.
Step-By-Step Instructions
These cream cheese stuffed mushrooms are the ultimate no-fuss appetizer. With just 10 minutes of prep, you’ll fill tender mushrooms with a creamy, cheesy mixture and let the oven handle the rest. In about 30 minutes, you’ll have a simple, family-friendly dish that’s packed with flavor and feels gourmet without the hassle.
Step 1: Prep the mushrooms
Start by preheating your oven to 350°F. Then, gently pull out the stems from your mushrooms and wipe the caps with a damp paper towel. Set them aside for later.
Step 2: Add the filling
In a medium bowl, mix the cream cheese with the other ingredients until it’s well combined. Use a spoon to fill each mushroom cap generously with the cheesy mixture. Don’t overfill, aim for a rounded portion that slightly pops over the top to avoid any spills during baking.
Step 3: Bake
Place your stuffed mushrooms in a 9×13-inch baking dish and bake for 25 minutes, or until the filling turns golden brown. Serve right away while they’re hot.
Substitutions
- Mushrooms: Baby bella or cremini mushrooms are my go-to for their flavor, but white button mushrooms work perfectly if that’s what you have.
- Cream cheese: For a lighter filling, use ricotta. If you’re looking for something richer and silkier, mascarpone is a great option.
- Cheddar cheese: If you don’t have cheddar, try mozzarella, Monterey Jack, or Gouda for a melty alternative.
- Red bell pepper: Green bell pepper works well as a substitute if you prefer or have it on hand.
- Parsley: Fresh parsley adds a nice touch, but rosemary, thyme, basil, or chives are great substitutes. Dried herbs work in a pinch too!
- Garlic and onion powder: For a bolder flavor, replace the powders with fresh minced garlic or roasted garlic and finely chopped green onions or shallots.
Expert Tips
- Skip the wash: Mushrooms absorb water quickly, which can make them soggy when baked. Instead, gently wipe off dirt using a damp cloth or paper towel.
- Pick the best mushrooms: Choose fresh, firm mushrooms with smooth, unblemished caps. Cremini mushrooms are great for bite-sized appetizers, while portobellos work if you want a larger serving.
- Soften the cream cheese: Let your cream cheese sit at room temperature before mixing. This makes it easier to blend and ensures a smooth, lump-free filling.
- Chill for stability: If you have extra time, chill the filling for about 15 minutes before stuffing. A firmer filling stays in place better during baking and prevents seepage.
- Make the most of leftovers: Any extra filling can double as a dip for crackers, cucumber slices, or crostini. It’s also fantastic stirred into scrambled eggs, omelets, or rice for an easy flavor boost.
- Add a crunchy topping: Sprinkle each mushroom with panko breadcrumbs or crushed crackers before baking. Add a little parmesan for extra flavor and a satisfying crispy texture.
How to Store This Recipe
Stuffed mushrooms with cream cheese are a treat best enjoyed fresh out of the oven, but they’re just as tasty the next day with proper storage. Leftovers can be kept in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, warm them in the oven at 350°F until they’re heated through. For longer storage, freeze them for up to 2 weeks.
If you’re planning ahead, you can prep the mushrooms up to 24 hours in advance. Stuff them with the creamy filling, place them in an airtight container, and refrigerate until you’re ready to bake. This way, you can enjoy a stress-free appetizer that’s fresh, flavorful, and perfect for your next gathering or family meal!
What to Serve with Stuffed Mushrooms with Cream Cheese
Stuffed mushrooms with cream cheese are a versatile appetizer that can be enjoyed on their own or paired with other dishes to create a complete meal. For something light, serve them with a soup, salad, or a side of warm garlic bread. If you’re in the mood for a heartier spread, they pair wonderfully with creamy mashed cauliflower potatoes, pasta, risotto, or fluffy quinoa.
To take things up a notch, pair these mushrooms with a main dish like chicken francese, deconstructed egg roll soup or parmesan chicken wings. Whether you’re planning a cozy dinner or a special gathering, these flavorful mushrooms fit right in!
More Easy Appetizers To Try
If you try these stuffed mushrooms with cream cheese, I’d love to hear how they turned out! Your 5-star ratings help others discover this recipe too.
From Scratch Stuffed Mushrooms with Cream Cheese Recipe
Ingredients
- 16 ounces medium mushrooms baby bella, or cremini will work
- 8 ounces cream cheese softened
- ½ cup cheddar cheese
- ½ cup red bell pepper chopped
- 2 tablespoons parsley minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Start by preheating your oven to 350 °F. Then, gently pull out the stems from your mushrooms and wipe the caps with a damp paper towel. Set them aside for later.
- In a medium bowl, mix the cream cheese with the other ingredients until it’s well combined. Use a spoon to fill each mushroom cap generously with the cheesy mixture. Don’t overfill, aim for a rounded portion that slightly pops over the top to avoid any spills during baking.
- Place your stuffed mushrooms in a 9×13-inch baking dish and bake for 25 minutes, or until the filling turns golden brown. Serve right away while they’re hot.
Notes
- Go for fresh mushrooms with firm, smooth caps. Creminis are ideal for bite-sized snacks, while portobellos are perfect if you’re serving up a heartier dish.
- Mushrooms act like sponges and can get soggy if washed. Instead, wipe them clean with a damp cloth or paper towel to keep them in top shape for baking.
- Let your cream cheese sit at room temperature for a bit. This makes mixing a breeze and keeps the filling smooth and lump-free.
- If time allows, chill the filling for 15 minutes before stuffing. This simple step keeps everything neatly in place while baking and avoids any messy spills.
- Sprinkle panko breadcrumbs, crushed crackers, or parmesan on top before baking. This adds a satisfying crunch that pairs perfectly with the creamy filling.
- If you have extra filling, don’t let it go to waste. Use it as a dip for crackers or veggies, or mix it into scrambled eggs, omelets, or even rice for a quick flavor boost.
Nutrition & Macros
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