Irresistibly Easy Cream Cheese Stuffed Mushrooms
These irresistibly easy cream cheese stuffed mushrooms are creamy, garlicky, and baked until golden. A simple, crowd-pleasing appetizer that feels fancy but comes together fast.
Equipment
- Baking Sheet
- Mixing Bowl
- Knife
- Cutting Board
- Spoon
- Small Skillet
Ingredients
Mushrooms
- 16 large button or cremini mushrooms wiped clean
- 1 tbsp olive oil
Cream Cheese Filling
- 8 oz cream cheese softened
- 1/3 cup grated parmesan cheese plus more for topping if desired
- 2 cloves garlic minced
- 2 tbsp fresh parsley finely chopped, plus more for garnish
- 1/4 cup mushroom stems finely chopped (from the mushrooms)
- salt and black pepper to taste
Instructions
- Prep the oven and mushrooms: Preheat oven to 375°F (190°C). Gently wipe mushrooms clean with a damp paper towel. Remove stems and set caps on a baking sheet (lined with parchment if you like). Finely chop the stems.
- Sauté stems and garlic: Heat olive oil in a small skillet over medium heat. Add chopped stems and cook for 2–3 minutes until softened. Stir in minced garlic and cook 30–60 seconds until fragrant. Remove from heat and let cool slightly.
- Mix the creamy filling: In a mixing bowl, combine softened cream cheese, parmesan, chopped parsley, and the sautéed stem mixture. Season with salt and black pepper. Mix until smooth and creamy.
- Stuff the mushroom caps: Spoon the filling into each mushroom cap, slightly mounding the top. If desired, sprinkle a little extra parmesan on top for a crispier finish.
- Bake until golden: Bake for 18–22 minutes, until mushrooms are tender and the tops are lightly golden. For extra browning, broil for 1–2 minutes at the end, watching closely.
- Rest and serve: Let mushrooms rest for 2–3 minutes, then transfer to a platter. Garnish with extra parsley and serve warm for the creamiest, most irresistible bite.