These stuffed cream cheese mushrooms are one of my favorite appetizers to make for gatherings. They are creamy, savory, and perfectly bite-sized. Every time I prepare them, they disappear quickly, and I often find myself doubling the batch because they’re always such a hit.

Why You’ll Love This Recipe

I like this recipe because it’s simple yet impressive. The combination of sautéed mushroom stems, garlic, and creamy cheese filling creates a rich flavor that feels restaurant-worthy but comes together quickly at home. I also appreciate how versatile it is — I can easily add different spices, herbs, or even sausage to match the occasion. These mushrooms bake up golden and delicious, making them a perfect appetizer for parties, holidays, or just when I want a little treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• cooking spray

• 12 whole fresh mushrooms, tough ends trimmed

• 1 tablespoon vegetable oil

• 1 tablespoon minced garlic

• 1 (8 ounce) package cream cheese, softened

• ¼ cup grated Parmesan cheese

• ¼ teaspoon ground black pepper

• ¼ teaspoon onion powder

• ¼ teaspoon cayenne pepper

Directions

1. I preheat my oven to 350°F (175°C) and lightly grease a baking sheet with cooking spray.

2. I clean the mushrooms with a damp paper towel and gently remove the stems. I finely chop the stems and set the caps aside.

3. In a skillet over medium heat, I heat the oil and sauté the chopped mushroom stems with garlic until the moisture has evaporated, about 3 to 5 minutes.

4. I let the mixture cool for about 10 minutes, then stir in the cream cheese, Parmesan, black pepper, onion powder, and cayenne until thick and well blended.

5. Using a small spoon, I fill each mushroom cap generously with the mixture and place them on the prepared baking sheet.

6. I bake the stuffed mushrooms for about 20 minutes, until hot and bubbly with a little liquid forming under the caps.

Servings and timing

This recipe makes about 12 stuffed mushrooms, which serves 6 people as an appetizer. It takes around 15 minutes to prep, 25 minutes to cook, and an additional 10 minutes of cooling time, for a total of about 50 minutes.

Variations

I like switching up the flavors depending on the occasion. Sometimes I add cooked sausage for extra heartiness. Other times, I use fresh herbs like parsley, thyme, or basil to brighten up the filling. For a little crunch, I sprinkle Panko breadcrumbs mixed with Parmesan on top before baking. I’ve even added chopped crab meat or spinach for a more indulgent twist.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F for about 10 minutes until warm. I’ve also used my air fryer, which reheats them nicely in about 5–6 minutes at 350°F. I don’t recommend freezing them since the cream cheese filling doesn’t hold its texture as well after thawing.

FAQs

Can I make these stuffed mushrooms ahead of time?

Yes, I often prepare the mushrooms up to the baking step, cover them, and refrigerate for up to a day. When ready, I just bake as directed.

What type of mushrooms work best for this recipe?

I like using white button mushrooms or cremini mushrooms because they’re the perfect size and have a mild flavor that complements the creamy filling.

Can I use low-fat cream cheese instead of regular?

Yes, I’ve used low-fat cream cheese before and it works well. The filling is slightly less rich but still very tasty.

How can I keep the mushrooms from getting soggy?

I prefer baking them on a broiler pan or in a mini muffin tin to keep them upright and allow liquid to drain away. This keeps them firm instead of watery.

Can I make these in an air fryer?

Yes, I’ve cooked them in the air fryer at 350°F for about 6–10 minutes, depending on size. They turn out just as delicious and sometimes even crisper.

Conclusion

These stuffed cream cheese mushrooms are one of my go-to appetizers because they’re easy, flavorful, and endlessly customizable. I love that I can prepare them ahead of time, play around with variations, and always count on them to be a crowd-pleaser. Whether I’m making them for a party or just as a special snack, they always hit the spot.