These Cream Cheese Stuffed Mushrooms make the perfect simple appetizer! Made with herb-seasoned cream cheese, button mushrooms and parmesan, this easy recipe delivers BIG flavor in every bite.
Who knew I could love a mushroom so much?
The concept is simple: bite sized button mushrooms seasoned with herbs, filled with cream cheese and baked.
It’s the combination of herbs and seasonings in these stuffed mushroom that sets them apart from the rest.
In just a few minutes of cooking time, you’ll have a restaurant quality dish that’s a guaranteed hit anytime you serve them.
SAVE THIS STUFFED MUSHROOM RECIPE TO YOUR FAVORITE PINTEREST BOARD!
I love that Cream Cheese Stuffed Mushrooms are suited for just about any occasion, from the formal to the casual. Serve them on a hors d’oeuvres tray at your next cocktail party, or enjoy them as a side dish for a weeknight family dinner.
They’re even perfect for your game day spread as well.
You can’t go wrong with stuffed mushrooms on the menu!
What do I need?
You will need these ingredients to make this recipe:
- button mushrooms
- cream cheese
- fresh thyme
- fresh sage
- Old Bay seasoning
- Shredded Parmesan cheese
- dried parsley
How to Stuff Mushrooms
- Wash and dry your mushrooms. Use a damp paper towel to wipe off the mushrooms. Remove the stems and place the caps with the hollowed side up on a baking sheet.
- Add filling. Spoon a teaspoon of the herbed cream cheese filling into each mushroom cap. Add a little bit of additional filling on top too. Sprinkle grated parmesan and paprika over the mushrooms.
- Bake. These mushrooms take about 8 minutes in the oven. Just enough to warm the filling and melt the cheese.
Cream Cheese Stuffed Mushrooms taste best served hot! Don’t be surprised when this mushroom appetizer disappears almost as soon as it hits the table. They’re that delicious!
I often eat them right off the tray because I can’t wait to eat them.
Can these be frozen?
Yes, you can absolutely freeze stuffed mushrooms! Make sure to freeze them before baking. Cooked mushrooms don’t hold up well to being frozen.
First, freeze the mushrooms on a baking sheet in a single layer. Once they’re frozen solid (1 -2 hours), transfer the stuffed mushrooms to a freezer bag and keep frozen until ready to bake.
I recommend storing them in a single layer and squeezing any excess air out of the freezer bag to keep them tasting fresh.
Cream Cheese Recipes
The tangy flavor of cream cheese with the kick from Old Bay seasoning tastes absolutely divine in this baked mushroom appetizer. You’ll also love the way it complements the sweet fruity flavors in these Raspberry Cream Cheese Scones and this Pear Cream Cheese Danish.
Craving something even sweeter? Cream Cheese is a central ingredient for some of my most popular dessert recipes. Everyone raves over these super soft Cream Cheese Meltaways. These Cream Cheese Brownies with Peanut Butter Chips are like heaven if you love chocolate and peanut butter together!
We’re all about appetizers and finger foods in my house, and I’ve shared tons of our favorites on the blog. Here are a few easy appetizer ideas to try for your next potluck, dinner party or game night.
- Bisquick Sausage Balls
- Cheesy Sausage Stuffed Mushrooms
- Baked Stuffed Tomatoes
- Chicken Enchilada Bites
- Parmesan Bread Bites
- 7-LAYER DIP
- Loaded BBQ Chicken Nachos
- Ham and Cheese Party Sandwiches
- Poached Pear and Goat Cheese Appetizer
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Serve these easy, flavorful Cream Cheese Stuffed Mushrooms as appetizer, party snack, or side dish and watch how quickly they disappear!
Cream Cheese Stuffed Mushrooms
- 1 teaspoon
- 1 Baking Sheet
- parchment paper
- 8 oz. button mushrooms with stems
- 1 clove garlic minced
- 2 oz. cream cheese room temperature
- 1 ½ teaspoons fresh sage chopped
- 1 ½ teaspoons fresh thyme chopped
- 4 teaspoons freshly shredded Parmesan cheese divided
- ½ teaspoon Old Bay seasoning
- ½ teaspoon dried parsley
- Paprika for sprinkling
- 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.
Did you make this recipe?
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This post was originally published 11/18/16, and has been updated on 2/1/22.
Comments & Reviews
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 🙂
Happy New Year!
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!
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!
Sara Mattice says
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!
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.
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!
Can’t wait to try this