Stuffed Mushrooms with Cream Cheese are easy, gluten-free and the ultimate vegetarian party appetizer for Thanksgiving and Christmas! Mushroom caps are filled with a creamy, herby, garlicky cheese filling, made using the stems and baked to golden perfection. No breadcrumbs!
Stuffed Mushrooms are yummy bite-sized party appetizers for a crowd, that are a breeze to prepare and perfect for holiday gatherings or intimate dinner parties. Whip them up in no time, and watch the gourmet bites vanish just as quickly!
The meatless cream cheese stuffing is garlicky, earthy and delicious made with cooked mushroom stems and a flavorful blend of simple seasonings. It is perfectly complemented by the soft mushroom caps. In fact, your guests will barely be able to resist a taste!
We have a delicious air fryer stuffed mushrooms recipe made using panko and a flavorful Mexican cheese blend and are bursting with flavor! But, this oven-baked version skips the breadcrumbs, making them naturally gluten-free. Perfect for any occasion!
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Why you'll love them?
- Gluten-free and vegetarian
- Creamy yummy filling
- Meatless recipe
- Amazing bite-sized party snacks
- No breadcrumbs, eggs or bacon
- Easy to make ahead
- Filling is made using the stems
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Mushrooms - The best mushrooms for stuffed mushrooms are cremini or baby bellas, for the small bite size and earthiness. But you can substitute button or white mushrooms if needed, as we used in the air fryer breaded mushrooms recipe.
- 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.
Variations
I wanted to make this stuffed mushrooms with cream cheese 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.
💡 Wash the mushrooms before stuffing! You can rinse mushrooms under cold running water, but avoid soaking them, as they can absorb water and become soggy. After rinsing, gently pat them dry with a paper towel or a clean cloth to remove excess moisture. If they appear relatively clean, simply wipe them with a damp cloth to remove any dirt.
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Step 9 - Bake them at 350 degrees until cooked through. To avoid limp and mushy mushrooms, be careful not to overcook.
Pro tip: How to know stuffed mushrooms are done? They’re ready when the caps are slightly browned, feel soft to the touch, and begin to release moisture, with the topping achieving a pale golden hue on top.
Storage and reheating
This classic party appetizer is perfect for holiday gatherings like Christmas and Thanksgiving, especially when serving a crowd. While we love them as elegant appetizers, they also make a fantastic side dish or even a main course. Being meatless, these stuffed mushrooms complement any protein beautifully, making them an ideal veggie side for dinner or festive feasts!
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!
To refrigerate leftovers, place the cooled filled mushrooms 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.
Make-ahead
Simplify your party prep by making the stuffed mushrooms with cream cheese 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.
Helpful 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 Philedelphia block style cream cheese.
- Line your baking tray with parchment paper for easy cleanup.
- Bake until the tops are golden and the mushrooms are tender for the best texture and flavor.
More party appetizers
Stuffed Mushrooms with Cream Cheese
Ingredients
- 1 lb Mushrooms
- 1 tablespoon olive oil
- 3 garlic cloves finely chopped
- ½ teaspoon Italian seasoning
- ½ teaspoon dried parsley
- ½ teaspoon salt or to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 8 ounces cream cheese room temperature
- ¼ cup parmesan cheese
Instructions
- Clean mushrooms and pat dry with a kitchen towel. Gently twist the stem to remove from the mushroom caps. Chop the stems into small pieces.
Make filling
- Heat olive oil in a small skillet over medium heat. Add the chopped stems and garlic. Cook stirring occasionally for 3 to 4 minutes, until it gets tender and darker in color.
- Stir in the Italian seasoning, parsley, salt, pepper, and red pepper flakes. Cook for about 1 minute, stirring constantly, then remove the pan from heat and allow it to cool.
- Add the filling, softened cream cheese and parmesan into a medium bowl and mix well until thoroughly combined.
Stuff and Bake
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Using a small spoon, fill stuffing into the mushroom cavity, packing well inside and on top. Make sure to use all the filling!
- Place all the filled mushroom caps on the baking sheet, ensuring they are evenly spaced. Bake for 15 to 17 minutes or the topping looks pale golden in color. Serve hot!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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Y the Wait
I love this mushroom vegetable
Maria Doss
Thank you 🙂
Toni Odle
Made these last night turned out excellent!!!
Maria Doss
That’s so great to hear! Wishing you a very happy new year - Maria ♡
Shawna Budinski
So delicious! It took a little longer than I thought it would, but it will go faster next time. I thought the filling would melt too much in the oven but they came out perfect. On a few of them I finely diced a jalapeño to put on top. Five star appetizer!