Cream Cheese Stuffed Mushrooms
Published 11/12/2021 • Updated 6/22/2022
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These Cream Cheese Stuffed Mushrooms are the perfect savory appetizer! Whip up this bite-sized goodness in 5 easy steps, and ENJOY.
We Love Stuffed Mushrooms
Let’s hear it for one of our favorite appetizers — stuffed mushrooms! Which is why we’re so excited to be sharing these CREAM CHEESE stuffed mushrooms.
You’re going to absolutely love the flavors of these tender mushrooms stuffed with the perfect creamy filling and then baked to golden brown.
That’s right, we’re stuffing a delicious cream cheese filling into beautiful mushrooms and baking them to perfection. A perfect appetizer, indeed!
Cream Cheese Stuffed Mushrooms — The Filling
Every single ingredient in this recipe (except the ‘shrooms themselves, of course!) gets mixed together as the most delicious stuffed mushroom filling in all the land:
- Softened cream cheese
- Grated sharp white cheddar cheese
- Bread crumbs
- Minced shallot
- Garlic cloves
- Fresh thyme
- Olive oil
- Salt
What Kind of Mushrooms Should I Use?
Our recipe for stuffed mushrooms calls for whole white mushrooms, but baby bella mushrooms or any medium-size ‘shroom that has enough space in the tops for the cream cheese filling will work.
How to Make Cream Cheese Stuffed Mushrooms
This cream cheese stuffed mushrooms recipe is as easy peasy as these 5 steps:
Preheat and Prep Mushrooms
Preheat the oven to 400ºF and spray a baking sheet with non-stick cooking spray or parchment paper.
Next, carefully remove the stems from the mushroom caps and clean both the caps and stems with a dry towel. Carefully brushing the dirt from the mushrooms.
Next, line the mushrooms hole side up on the greased baking sheet, set aside.
Sauté Shallots, Mushroom Stems & Garlic
Heat a large skillet over medium/high heat, and then add olive oil to the pan. Once the olive oil is fragrant, add shallots and sauté for 1-2 minutes.
Finley dice the mushroom stems and add them to the skillet along with the garlic and sauté for 2-3 minutes or until the mushrooms start to brown.
Prepare Mushroom Filling
Remove the shallot, mushroom and garlic combo from heat, and add to a medium bowl. Then, add the dried thyme, salt, cream cheese, cheddar cheese, and bread crumbs to the bowl and mix until all the ingredients are combined.
Fill Mushrooms
Time to fill the mushroom caps! Fill the mushroom caps with the cream cheese mixture, and then sprinkle the mushroom caps with bread crumbs, cheddar cheese, and olive oil before baking.
Bake & Enjoy!
Place the mushrooms in the oven and bake at 400ºF for 20 minutes, and then remove from the oven and ENJOY.
How to Serve Cream Cheese Stuffed Mushrooms
These mushrooms a perfect served as a savory appetizer or side dish. We recommend serving them right out of the oven 😀
How Many Does This Serve? Depends on how hungry you are! If serving as an appetizer, these stuffed mushrooms will serve 6.
Cream Cheese Stuffed Mushrooms
Ingredients
- 16 oz. white whole mushrooms, medium in-size
- 1 tablespoon olive oil, +more for topping
- 2 tablespoons minced shallot
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme
- ½ teaspoon salt
- 2 oz. softened cream cheese
- ½ cup finely grated sharp white cheddar cheese, +more for topping
- 1/3 cup bread crumbs, + more for topping
Instructions
- Preheat the oven to 400ºF and spray a baking sheet with non-stick cooking spray or parchment paper.
- Next, carefully remove the stems from the mushroom caps and clean both the caps and stems with dry paper towels. Carefully brushing the dirt from the mushrooms.
- Next, line the mushrooms hole side up on the greased baking sheet, set aside.
- Heat a large skillet over medium-high heat. Add olive oil.
- When the olive oil is fragrant add the shallot to the pan and sauté for 1-2 minutes.
- Finley dice the mushroom stems and add them to the skillet along with the garlic and sauté for 2-3 minutes or until the mushrooms start to brown.
- Remove from heat and add to a medium bowl.
- Add the dried thyme, salt, cream cheese, cheddar cheese, and bread crumbs to the bowl and mix until all the ingredients are combined.
- Fill the mushroom caps with the cream cheese mixture.
- Finally, sprinkle the mushroom caps with bread crumbs, cheddar cheese, and olive oil.
- Place the mushrooms in the oven and bake at 400ºF for 20 minutes.
- Remove from the oven and enjoy.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Great recipe! I was looking for a stuffed mushroom using cream cheese and bread crumb and this was exactly what I needed. I substituted the white cheddar for finely shredded aged Gouda. I used a leftover box of mrs cubisons seasoned stuffing mix so I did not add the thyme. The spice was just fine. After stuffing the caps I mixed a bit of bread crumbs and shredded Gouda in the bowl and turned the caps over into the bowl pressing the mix onto the top of each one.
This is a keeper recipe, I have a feeling it will work great with whatever type of cheese I’m feeling this week.
By far the best recipe. These were absolute perfection!
The most perfect appetizer! Made these for Thanksgiving and they were perfection! Will be making these again, FOR SURE 👌🏼
So glad you loved these shrooms!
I made these as an appetizer for Thanksgiving. We loved them! So simple but fancy. 🙂 They paired perfectly with our cheese tray. I couldn’t wait to get up today and eat the leftovers for breakfast! I appreciate how easy you make it to follow a recipe too.
Amazing appetizer (or side dish like we had today for Thanksgiving!!). Made them ahead and baked the day of and they got rave reviews!
Little bites of heaven!