These Cream Cheese Stuffed Mushrooms are button mushrooms filled with cream cheese and a simple season mixture. They’re a simple and delicious appetizer that won’t last long once they’re set out!
I’ve come to love these mushrooms.
These Cream Cheese Stuffed Mushrooms are so easy to make and they are so very difficult to stop eating.
They are a great appetizer to bring to any gathering you may be going to this holiday season and with all of these holidays coming up, I’ll bet you that you’re going to be going somewhere.
SAVE THIS STUFFED MUSHROOM RECIPE TO YOUR FAVORITE PINTEREST BOARD!
They’re also good to just feed to the family any night of the week. They’d make a great side dish for dinner and they’re so easy to make!
Ok, with Christmas coming up, I just couldn’t resist. I was arranging them on the cutting board for a picture and I just went with it.
Take a look at these delicious appetizers my fellow bloggers have made…
Brie, Apple and Honey Crostini from Two Peas and Their Pod
Prosciutto Wrapped Pears with Blue Cheese from Recipe Runner
Bacon Bourbon Meatballs from House of Yumm
Jalapeno Popper Crescent Cups from Spend with Pennies
Italian Bread Dipping Sauce from Manila Spoon
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I was inspired to make these from my friend, Cindy, who said she’d found a similar recipe on the internet and loved them. Thanks, Cindy!!
Cream Cheese Stuffed Mushrooms
These Cream Cheese Stuffed Mushrooms are button mushrooms filled with cream cheese and a simple season mixture. They're a simple and delicious appetizer that won't last long once they're set out!
Ingredients
- 8 oz. button mushrooms with stems
- 1 clove garlic minced
- 2 oz. cream cheese softened
- 1 1/2 teaspoons fresh sage chopped
- 1 1/2 teaspoons fresh thyme chopped
- 4 teaspoons freshly shredded Parmesan cheese divided
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon dried parsley
- Paprika for sprinkling
Instructions
- Preheat oven to 450 degrees F. Prepare a baking sheet by lining it with parchment.
- Clean mushrooms by wiping gently with a damp paper towel.
- Remove stems from mushrooms and set aside the caps.
- Cut a sliver of the end off of each stem and then finely chop.
- In a medium bowl, combine chopped mushroom stems, garlic, cream cheese, sage, thyme, Old Bay seasoning, 2 teaspoons of Parmesan cheese, and parsley.
- Thoroughly combine with a rubber spatula.
- Using a teaspoonful of mixture, stuff each mushroom cap. Place additional stuffing on top.
- Sprinkle each with the remaining Parmesan cheese and a small amount of paprika.
- Bake for 8-10 minutes.
- Drain on paper towels and place on serving platter.
During my 365 Days of Baking, I rated everything I baked on a scale of 1-4 and these Cream Cheese Stuffed Mushrooms earned 4 rolling pins! Ok, I think I’m being partial because I really, really have this thing for stuffed mushrooms, but these were SO darn good.
Mr. 365 thought so as well. The kids, well, they liked the inside but didn’t like the “texture” of the mushroom cap. Oh well, more for me!!!
The kick from the Old Bay seasoning was incredible and the cream cheese balanced it out nicely. I’ll definitely be making these again!!
If you like these Cream Cheese Stuffed Mushrooms, then you’ll enjoy these appetizers, too…
Chicken Enchilada Bites
Sweet and Spicy Coca-Cola Shredded Pork Bites
Poached Pear and Goat Cheese Appetizer
Having a Friendsgiving? Here are 5 tips to make sure it’s a great one!
Just found your blog via SRC and love it! Your recipes look so yummy and I can’t wait to try.
Stop by my blog sometime 🙂
http://www.the-not-so-desperate-chef-wife.com
Happy New Year!
Krista
Hey! Just found your blog through the Recipe Link-up and am a new follower! Check out my blog and follow back 🙂
Can’t wait to try some of your recipes!
Thanks,
Krista
http://www.the-not-so-desperate-chef-wife.com
Ok, Lynne, I’m just going to say this once because I’ve got a line of tabs open with your recipes awaiting my attention. So glad I found you. I’ve been on you blog for about 3 hours now and I’m only just now back to October. I think you might be my long lost sister because our tastes are so similar. I’m pinning your recipes and will be making many of them-soon! Following you now!
You don’t rinse off mushrooms thats how they get soggy you just brush them off and cut off the bottom
Just found your site due to the Peanut Butter Dream Bars…one tip I learned with making stuffed mushrooms…I cook the mushrooms for about 5-10 minutes, then drain them. I then add the stuffing and bake again. This way there will be no residual water and the mushrooms get firm with the re-baking
GREAT idea, Marnie!! I will definitely have to try that next time. Thank you SO much for sharing!
Your recipes look soo darn good. I only wish there was a way to print them. Thanks for sharing!
Debbie,
I apologize that all of my recipes aren’t printable. I’m working on that, but it’s a slow process doing it alone for over 500 recipes. I’ll get there.
Until then, you can copy the url of the recipe you want to print and paste it at Print Friendly.com and then print with or without the images.
https://www.printfriendly.com/
I’m watching you on facebook. And your taste is quite similar to mine.
Thank you so much for watching, Standa. I appreciate it and hope you’ll be back for more!