Stuffed Mushrooms With Cream Cheese

When you need one dish that instantly makes you look like you know exactly what you’re doing in the kitchen, stuffed mushrooms with cream cheese deliver every time.

This is the perfect appetizer for gatherings, celebrations, or even a quiet evening when you want something special without turning cooking into a stressful project.

The magic of this recipe lies in how effortlessly it transforms simple ingredients into something elegant and comforting, giving you confidence and calm instead of last-minute kitchen panic.

The moment you take a bite, you experience tender, juicy mushrooms wrapped around a rich and creamy center that melts smoothly on your tongue.

The flavor is deeply savory with gentle garlic warmth, balanced by subtle herbs and a light hint of spice that keeps each bite interesting.

You get a soft, velvety filling contrasted by the meaty texture of the baked mushroom cap, creating a combination that feels indulgent but not heavy.

Cream cheese takes center stage here, supported by perfectly cooked mushroom stems that intensify the earthy flavor without overpowering it.

You are only a short, simple prep away from pulling these out of the oven, beautifully golden and ready to serve.

This recipe is easy enough for beginners and quick enough for busy days, yet impressive enough to feel restaurant-worthy.

Serve them warm as they are, or pair them with a light dip or fresh herbs for a personal touch.

Once you make these stuffed mushrooms with cream cheese, you will have a reliable, go-to recipe that solves appetizer stress and earns instant praise every single time.

Stuffed Mushrooms With Cream Cheese Recipe

Ingredients

450 g medium brown mushrooms, uniform in size, stems attached
225 g cream cheese, full-fat and softened to room temperature

3 tbsp olive oil, divided
1 small yellow onion, very finely minced
3 cloves garlic, finely grated or minced to a paste
30 g grated hard cheese, finely grated
2 tbsp fresh parsley, very finely chopped, plus extra for garnish
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper
1/4 tsp paprika
1/8 tsp ground nutmeg
2 tbsp thick cream
1 tbsp plain breadcrumbs, very fine
1 tsp lemon juice

Instructions

Preheat the oven to 190°C. Place a rack in the center position and prepare a shallow baking dish large enough to hold all mushrooms in a single layer.

Gently wipe the mushrooms with a slightly damp cloth to remove any dirt. Do not rinse them under water. Carefully twist out the stems and set the caps aside.
Trim off the dry end of each stem, then finely chop the remaining stems until very small and even in texture.
Heat 2 tbsp olive oil in a pan over medium heat. Add the minced onion and cook for 4–5 minutes, stirring often, until fully soft and translucent with no browning.

Add the chopped mushroom stems and cook for another 4–6 minutes until their moisture has evaporated and the mixture looks dry and concentrated.
Stir in the garlic and cook for 30 seconds, just until fragrant. Remove the pan from the heat and allow the mixture to cool for 5 minutes.
In a mixing bowl, combine the softened cream cheese, grated hard cheese, cream, lemon juice, breadcrumbs, salt, black pepper, paprika, and nutmeg. Mix until completely smooth.

Add the cooled mushroom mixture and chopped parsley to the bowl. Mix thoroughly until the filling is evenly textured and holds its shape when scooped.
Lightly brush the mushroom caps inside and out with the remaining 1 tbsp olive oil and arrange them cavity-side up in the baking dish.
Using a spoon or small scoop, generously fill each mushroom cap, forming a rounded mound that sits slightly above the rim without spilling.

Bake uncovered for 18–22 minutes, until the mushrooms are tender and the tops are lightly golden with a creamy, set center.
Remove from the oven and let rest for 5 minutes to allow the filling to firm slightly.
Finish with a light sprinkle of finely chopped parsley just before serving.

Why Do My Stuffed Mushrooms Release Too Much Water?

Mushrooms naturally contain a lot of moisture, and if not handled correctly, that water releases during baking.

The main reasons this happens are usually preparation-related. When you wash mushrooms under running water, they absorb moisture like a sponge.

This water later leaks out in the oven and makes the dish soggy. Always clean mushrooms with a damp cloth instead of rinsing.

Another reason is not cooking the mushroom stems first. Raw stems hold water. When you sauté them properly and cook off their moisture before mixing them into the filling, you prevent extra liquid from forming later.

Also, overcrowding the baking dish traps steam. Arrange the mushrooms in a single layer with slight space between them so heat circulates evenly and moisture can escape.

How Do You Keep Stuffed Mushrooms Creamy And Not Dry?

Creamy stuffed mushrooms depend on balance. You need enough fat and moisture in the filling so it stays soft after baking. Full-fat cream cheese works best because it melts gently and holds structure without drying out.

Adding a small amount of cream improves smoothness and keeps the filling from tightening as it bakes.

Avoid overbaking. Once the tops are lightly golden and the mushrooms are tender, they are done. Baking too long evaporates moisture and dries the filling.

Letting the mushrooms rest for a few minutes after baking also helps. During this time, the filling settles and becomes creamy instead of runny or dry.

Can You Make Stuffed Mushrooms With Cream Cheese Ahead Of Time?

Yes, you can prepare stuffed mushrooms in advance, and doing so correctly actually saves time.

You can prepare the filling up to 24 hours ahead and store it in an airtight container in the refrigerator. Before using, let it sit at room temperature for about 15 minutes so it becomes easy to scoop.

You can also fully stuff the mushrooms and refrigerate them unbaked for up to 12 hours. Place them in a covered dish so they do not dry out.

When ready to bake, place them directly into the oven without warming them first. You may need to add 2–3 extra minutes to the baking time.

Avoid baking them fully and reheating multiple times, as this affects texture.

What Are The Best Mushrooms For Stuffed Mushrooms With Cream Cheese?

Choosing the right mushroom makes a big difference.

Medium Brown Mushrooms: These are ideal because they are sturdy, flavorful, and hold their shape during baking.

Uniform Size Mushrooms: Using mushrooms of similar size ensures even cooking and consistent presentation.
Fresh, Firm Caps: Avoid mushrooms with dark spots, slime, or a strong smell, as these indicate age.

Large mushrooms work best for stuffing because they provide enough space for the creamy filling without collapsing.

How Much Filling Should You Put In Each Mushroom?

The right amount of filling affects both taste and appearance. You should fill each mushroom generously so the filling forms a rounded dome above the cap.

Do not flatten it. This creates the classic look and ensures every bite includes both mushroom and creamy filling.

Avoid overstuffing to the point where the filling spills over the sides, as this can cause uneven browning and messy baking.

Should Stuffed Mushrooms Be Covered Or Uncovered While Baking?

Stuffed mushrooms should always be baked uncovered. Baking uncovered allows moisture to escape and helps the tops lightly brown. Covering them traps steam, which causes soggy mushrooms and watery filling.

If you notice the tops browning too quickly, you can loosely place foil on top during the final few minutes, but only if necessary.

How Do You Store Leftover Stuffed Mushrooms With Cream Cheese?

Proper storage keeps the mushrooms safe and flavorful. Allow the mushrooms to cool completely before storing. Place them in an airtight container and refrigerate. They will stay fresh for up to 3 days.

Do not leave stuffed mushrooms at room temperature for more than 2 hours, as cream-based fillings spoil quickly.

Avoid freezing baked stuffed mushrooms. Freezing changes the texture of cream cheese, making it grainy and watery when thawed.

How Do You Reheat Stuffed Mushrooms Without Ruining Them?

Reheating gently is the key. Reheat in an oven at 170°C for about 8–10 minutes until warmed through. This keeps the mushrooms tender and the filling creamy.

Avoid reheating in a microwave if possible. Microwaves heat unevenly and can cause the filling to separate while making the mushrooms rubbery.

If using a microwave, reheat in short intervals and stop as soon as they are warm.

Can You Adjust The Flavor Without Changing The Final Texture?

Yes, small seasoning changes will not affect texture if done correctly. You can:

Add Herbs: Fresh parsley, chives, or thyme add flavor without changing consistency.
Adjust Spices: A small pinch of paprika or black pepper enhances taste without affecting structure.
Increase Garlic Slightly: Finely minced garlic blends well and does not alter texture.

Avoid adding watery ingredients like fresh tomatoes or large amounts of lemon juice, as these can loosen the filling.

Why Is Resting Important After Baking Stuffed Mushrooms?

Resting improves the final result. When the mushrooms come out of the oven, the filling is very hot and soft. Letting them rest for about 5 minutes allows the filling to firm slightly while staying creamy. This makes them easier to serve and prevents the filling from sliding out when bitten.

hinamunawar

Stuffed Mushrooms With Cream Cheese

Creamy baked stuffed mushrooms filled with a smooth, savory cream cheese mixture and baked until tender and lightly golden.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 22

Total Time 42

Servings: 6

Course: Appetizer

Cuisine: American

Calories: 210

Ingredients Method

Ingredients

450 g medium brown mushrooms uniform in size, stems attached
225 g cream cheese full-fat and softened to room temperature
3 tbsp olive oil divided
1 small yellow onion very finely minced
3 cloves garlic finely grated or minced to a paste
30 g grated hard cheese finely grated
2 tbsp fresh parsley very finely chopped, plus extra for garnish
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper
1/4 tsp paprika
1/8 tsp ground nutmeg
2 tbsp thick cream
1 tbsp plain breadcrumbs very fine
1 tsp lemon juice

Method

Preheat the oven to 190°C. Place a rack in the center position and prepare a shallow baking dish large enough to hold all mushrooms in a single layer.

Gently wipe the mushrooms with a slightly damp cloth to remove any dirt. Do not rinse them under water. Carefully twist out the stems and set the caps aside.
Trim off the dry end of each stem, then finely chop the remaining stems until very small and even in texture.
Heat 2 tbsp olive oil in a pan over medium heat. Add the minced onion and cook for 4–5 minutes, stirring often, until fully soft and translucent with no browning.

Add the chopped mushroom stems and cook for another 4–6 minutes until their moisture has evaporated and the mixture looks dry and concentrated.
Stir in the garlic and cook for 30 seconds, just until fragrant. Remove the pan from the heat and allow the mixture to cool for 5 minutes.
In a mixing bowl, combine the softened cream cheese, grated hard cheese, cream, lemon juice, breadcrumbs, salt, black pepper, paprika, and nutmeg. Mix until completely smooth.

Add the cooled mushroom mixture and chopped parsley to the bowl. Mix thoroughly until the filling is evenly textured and holds its shape when scooped.
Lightly brush the mushroom caps inside and out with the remaining 1 tbsp olive oil and arrange them cavity-side up in the baking dish.
Using a spoon or small scoop, generously fill each mushroom cap, forming a rounded mound that sits slightly above the rim without spilling.

Bake uncovered for 18–22 minutes, until the mushrooms are tender and the tops are lightly golden with a creamy, set center.
Remove from the oven and let rest for 5 minutes to allow the filling to firm slightly.
Finish with a light sprinkle of finely chopped parsley just before serving.