Stuffed Mushrooms With Cream Cheese
These stuffed mushrooms feature a creamy, savory filling of cream cheese, Parmesan, and herbs inside tender cremini caps. Baked until golden, they're the perfect party appetizer with a rich texture and no sogginess.
Equipment
- Baking Sheet
- Parchment Paper
- Wire rack
- Medium skillet
- Piping bag or ziptop bag
Ingredients
- 1 lb baby bella or cremini mushrooms
- 2 tablespoons butter
- 1-2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 8 oz cream cheese
- 1/4 cup parmesan cheese, finely grated
- 1 tablespoon fresh parsley, finely chopped and divided
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat the oven to 400°F and line a baking sheet with parchment paper. The pan will be ready when the filled mushrooms are assembled, which keeps the process quick and tidy.
- Clean the mushrooms by wiping them with a damp paper towel, then remove the stems and place the caps on the prepared baking sheet. The caps should look clean and dry, not wet, which helps them bake up with better texture.
- Chop the reserved mushroom stems very finely. Small pieces blend into the filling more evenly and keep it thick rather than chunky.
- Melt the butter in a medium skillet over medium-high heat, then add the chopped stems and cook for about 5 minutes. They should soften and give off their moisture, and the pan will smell rich and earthy.
- Stir in the garlic and thyme, cook for 1 minute, then add the cream cheese, half of the parmesan cheese, salt, and pepper. The garlic should smell fragrant right away, and the mixture should loosen as the cheese warms.
- Take the skillet off the heat once the filling is smooth, then stir in most of the parsley and save the rest for serving. The finished filling should look thick and scoopable, not runny.
- Let the filling cool briefly, transfer it to a ziptop or piping bag, and pipe it into each mushroom cap. A slightly cooled filling holds its shape better and stays neatly mounded in the mushrooms.
- Sprinkle the tops with the remaining parmesan cheese and bake for about 15 minutes. The tops should be golden brown, and the mushrooms will have just started to soften and release their liquid.
- Finish with the reserved parsley, if desired, and serve warm. The fresh herbs add a little color and brighten the rich, cheesy filling.
Notes
Texture Tip: To prevent soggy mushrooms, bake them on a wire rack set inside a rimmed baking sheet. This allows hot air to circulate and roasts the mushrooms instead of steaming them.
For a Smooth Filling: Ensure the cream cheese is softened to room temperature. This helps it melt evenly and create a silky, lump-free filling.
Make-Ahead & Storage: Assemble the stuffed mushrooms up to 24 hours in advance, cover, and refrigerate. Bake from the fridge, adding a few extra minutes. You can also freeze unbaked mushrooms for up to 3 months; bake from frozen, adding 10-15 minutes to the cook time.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.