Stuffed Mushrooms with Cream Cheese

Reasons to love

• Naturally gluten-free & vegetarian – perfect for a variety of diets.
• Rich, creamy, and cheesy filling – pure comfort in every bite.
• No breadcrumbs, no meat, no panko – simple, wholesome ingredients.
• Perfect bite-sized party appetizers – crowd-pleasing and elegant.
• Make-ahead friendly – prep in advance for stress-free hosting.
• Zero waste – the flavorful filling uses the mushroom stems!

Ingredients you'll need to make stuffed mushrooms with cream cheese

Scroll down to the recipe card below for full information on ingredients and amounts.

• Mushrooms - The best mushrooms for stuffing are cremini or baby bellas, for the small bite size and earthiness. But you can substitute button or white mushrooms if needed.
• Cream cheese - I use Philadelphia cream cheese to achieve an exceptionally creamy texture. Be sure to let the cream cheese sit at room temperature for a few hours before starting the recipe; this makes it much easier to mix and fill!
• Parmesan cheese - It brings a nutty and salty flavor, enhancing the umami of the mushrooms even further.
• Italian seasoning - This flavorful blend of herbs—basil, oregano, thyme, marjoram, and red pepper flakes—offers convenience by combining multiple seasonings into one, eliminating the need to search for several individual herbs and spices.

How to wash mushrooms before stuffing?

You can quickly rinse mushrooms under cold running water, but avoid soaking them—they absorb water easily, and excess moisture can lead to soggy filling once baked. After rinsing, be sure to pat them thoroughly dry with a paper towel or clean kitchen towel.

Alternatively, if they look relatively clean, you can dry clean them by gently wiping each one with a damp cloth or soft brush. This method helps preserve their natural firmness and prevents unwanted moisture.

How to make stuffed mushrooms in oven (step-by-step photos)?

You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

Step 9 - Bake them at 350 degrees until cooked through. To avoid limp and mushy mushrooms, be careful not to overcook.

How to know stuffed mushrooms are done in oven?

They are ready when the caps are tender, slightly browned around the edges, and have begun to release moisture. The filling should be hot and set, with the top turning a light golden color. They should feel soft to the touch but not mushy.

How to keep cheese stuffed mushrooms warm until serving time?

If you're serving these at a party, it's best to keep them warm until it's time to enjoy. Use a chafing dish or a hot cast iron griddle, which retains heat for a while. To ensure safety, place a towel over the handle so guests don't accidentally grab it, turning your cast iron skillet into a stylish warm serving tray!

How to make them in advance?

Simplify your party prep by making the cheese filled mushrooms in advance. You can even transport them in a baking dish to cook upon arrival at the potluck or party.

• Prep filling ahead – make the filling and store it in the fridge in an airtight container for up to 2 days before filling and baking.
• Assemble ahead – stuff the mushroom caps, cover, and refrigerate in an airtight container for up to 2 days.

Variations

I wanted to make these stuffed mushrooms vegetarian and gluten free to meet the needs of my holiday guests, but you can easily swap ingredients out to make it your own. Here are a few ideas to get you started: 

• Make it crispy - Stir panko bread crumbs with a dash of oil and then sprinkle on top of the assembled caps.  
• Add crab - Add cooked crab meat to the mix before baking for a seafood flair
• Use portobellos - Opt for baby portobellos instead of cremini mushrooms. If you choose larger mushrooms, just be sure to extend the baking time accordingly.

Recipe tips

• Leave cream cheese at room temperature for a few hours to soften.
• Fill the mushrooms generously, but avoid overstuffing, as this can cause the filling to overflow and become messy.
• I prefer to use Philedelphia block style cream cheese.
• Line your baking tray with parchment paper for easy cleanup.
• Bake until the tops are golden and tender for the best texture and flavor.
• To refrigerate leftovers, place them in an airtight container, where they’ll stay fresh for up to 4 days. To reheat, simply warm them in a 400°F oven until heated through, or use the microwave until they’re warm.