Stuffed Mushrooms
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These easy Stuffed Mushrooms are the perfect bite-sized appetizer! Filled with a tart and savory cream cheese mixture, they’re baked until golden and irresistible. Great for parties, holiday spreads, or a simple make-ahead snack everyone will love!
Stuffed mushrooms are one of those appetizers that always feel a little fancy but are surprisingly simple to make at home. With tender caps and a creamy, savory filling, these bite-sized beauties disappear fast at any gathering. Whether you’re hosting a dinner party or just want a fun snack to nibble on, stuffed mushrooms are always a hit.
This version is classic, with a golden, garlicky cream cheese and Parmesan filling that perfectly complements the earthy flavor of the mushrooms. You can prep them ahead of time, pop them in the oven just before guests arrive, and serve them warm and bubbling—no stress, no fuss.
Ingredient Notes
Serving Suggestions
These make a great addition to holiday spreads, game day snacks, or even wine nights with friends. Pair them with a crisp white wine, sparkling water, or a festive cocktail for a cozy and crowd-pleasing bite.
Ready To Make It?
Let’s whip up a batch of these golden, savory stuffed mushrooms—just try to eat only one!
Stuffed Mushrooms
Ingredients
- 24 whole fresh button mushrooms
- 3 cloves garlic
- 2 teaspoons olive or vegetable oil
- 8 ounces cream cheese slightly softened
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon each onion powder, cayenne pepper, and black pepper
- bread crumbs for garnish optional
Instructions
- Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
- Using a damp paper towel, gently clean the outside of each mushroom cap, then remove the stems. Arrange the caps upside down on the baking sheet and set aside. Add the stems and the garlic cloves to the bowl of a food processor fitted with the metal blade, and process until finely minced. (Alternatively, you can just chop the mushroom stems and garlic finely.)24 whole fresh button mushrooms, 3 cloves garlic
- Warm the oil in a skillet over medium heat. Add the chopped mushroom stems and garlic and cook for 5-7 minutes, until all moisture has evaporated, then reduce heat to medium-low. Stir in the cream cheese, Parmesan, onion powder, cayenne, and black pepper. Once the mixture is smooth, remove from the heat.2 teaspoons olive or vegetable oil, 8 ounces cream cheese, 1/2 cup grated Parmesan cheese, 1/4 teaspoon each onion powder, cayenne pepper, and black pepper
- Use a small spoon to stuff each mushroom cap with a generous amount of filling. (If preparing in advance, mushrooms can be refrigerated at this point for up to 24 hours.)
- Sprinkle bread crumbs on top, if you like, then bake mushrooms for 15-20 minutes, until they are piping hot and you begin to notice liquid under the caps. Serve immediately.bread crumbs for garnish
Notes
- Source: Lightly adapted from AllRecipes.
Nutrition Estimate
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We love these stuffed mushrooms and have been making them since I was on appetizer duty at a friend’s house for Thanksgiving nearly 10 years ago! I hope you enjoy them as much as we do.