Easy Cream Cheese Stuffed Mushrooms Recipe

I recently whipped up a batch of these easy cream cheese stuffed mushrooms recipe, and honestly, they turned out better than I imagined! The mix of gooey cheese, golden breadcrumbs, and savory mushroom flavor had everyone asking for seconds.

If you love bite-sized snacks with big flavor, this one’s for you. I’ve made a lot of starters, like the Thai Peanut Chicken, but this one’s a true crowd-pleaser and a total keeper. Let me walk you through how to make it—and how to make it even better!

Additional Tips for Making This Recipe Better

Want to level up your stuffed mushrooms? Here are a few simple tricks I’ve learned from making them a few times:

• Dry the mushrooms well. I always pat them with a paper towel to remove moisture—this keeps the caps from becoming soggy while baking.
• Don’t overstuff. I know it’s tempting to load them up, but filling them just to the rim helps them cook evenly and hold their shape.
• Toast the breadcrumbs. I like to toast the remaining breadcrumbs lightly before sprinkling. It gives that extra crunch and toasty flavor.
• Add a pinch of garlic powder. A little garlic powder in the filling brings everything together beautifully.
• Prep a day ahead. I often make the stuffing the night before and store it in the fridge—makes things smoother when it’s time to bake.

Delicious Variations to Try Next Time

Want to put your own spin on this recipe? There are lots of ways to tweak it for your taste, diet, or occasion.

• Dairy-free option: Swap cream cheese and cheese with plant-based alternatives. I’ve used cashew-based cheese spread before—it’s creamy and tasty!
• Gluten-free version: Use crushed gluten-free crackers instead of breadcrumbs. Works great and still gives you that crunch.
• Add protein: Mix in a little cooked sausage or bacon bits into the filling for a meatier version.
• Spice it up: Stir in some chopped jalapeños or red chili flakes if you like heat.
• Herb lovers: Fresh parsley or thyme adds a nice earthy flavor if chives aren’t your thing.

You can also explore other dinner recipes if you want to serve these mushrooms as a side dish or part of a bigger spread.

Equipment You’ll Need

Here’s the simple gear I use every time I make these stuffed mushrooms:

• Baking Sheet – For placing the mushrooms in the oven evenly.
• Mixing Bowl – To combine the creamy, cheesy filling.
• Teaspoon – The perfect size for scooping stuffing into each mushroom.
• Knife and Chopping Board – To finely chop mushroom stems.
• Oven – Preheated to 350°F to cook the mushrooms just right.

How to Serve These Creamy Stuffed Mushrooms

Presentation makes a difference, especially when you’re serving guests. Here’s how I like to plate them.

Serve these mushrooms warm on a white platter to show off the golden tops. I sprinkle extra chopped chives over them for color and freshness. You can even place a little dollop of sour cream or drizzle a balsamic glaze over the plate for extra flair.

They also pair wonderfully with pasta, especially something like my Garlic Butter White Wine Shrimp Pasta Recipe—light, buttery pasta dishes make these cheesy mushrooms shine even more.

How to Store the Leftovers

• Refrigerate: Let them cool completely and store in an airtight container. They stay fresh for about 3 to 4 days in the fridge.
• Freeze: You can freeze them before or after baking. I prefer freezing them stuffed but unbaked, wrapped in plastic. Use within 2 months for best flavor.
• Reheat: To reheat, pop them in the oven at 325°F for 10–12 minutes. Avoid microwaving if you want the topping to stay crisp.

Why You’ll Love This Recipe?

There’s a reason I keep coming back to this recipe again and again. Here’s what makes it so special:

• Quick and easy prep: You can have these ready in under 30 minutes from start to finish. Great for last-minute get-togethers.
• Customizable filling: Use different cheeses, herbs, or even protein to make them your own.
• Great for meal prep: Make ahead and bake just before serving—it saves time and stress.
• Crowd-pleasing appetizer: Everyone loves finger food, especially when it’s cheesy and baked to perfection.
• Vegetarian-friendly: A nice option for guests who don’t eat meat, but still want something indulgent.

Key Things to Know Before You Start

Here are a few more helpful details that make all the difference:

• Pick fresh baby bella mushrooms. Their small size and earthy flavor are perfect for stuffing and baking. Avoid mushrooms that are too damp or slimy.
• Use full-fat dairy. The taste and texture are richer. I tried low-fat versions before and they weren’t nearly as creamy.
• Don’t skip seasoning. A little salt and pepper go a long way in balancing the cheesy filling.
• Oven temperature matters. Stick to 350°F. Too hot, and the mushrooms dry out before the cheese browns; too low, and they end up soggy.
• Garnish last minute. Chives and fresh herbs wilt fast, so sprinkle them on just before serving for the best look and flavor.

Ben Carraoli

Easy Cream Cheese Stuffed Mushrooms Recipe

These stuffed mushrooms are creamy, cheesy, and crispy on top. They’re perfect for holidays, dinner parties, or even a fun weeknight treat. With baby bella mushrooms as the base and a cheesy, savory stuffing, these little bites deliver big flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Dinner

Calories: 120

Ingredients Method

Ingredients

  

• 1 box of baby bella mushrooms: Fresh mushrooms hold their shape and bake better than canned ones.
• 3 tablespoons of cream cheese: Use full-fat cream cheese for a rich smooth texture.
• 1 tablespoon of sour cream: Adds tang and creaminess to balance the cheese.
• 1/3 cup of breadcrumbs: Gives a nice crispy texture on top and holds the filling together.
• 1/2 cup of shredded mozzarella and cheddar cheese: Use freshly grated cheese for best melt and flavor.
• Chives for garnishing: Adds a pop of color and a mild onion taste.
• Salt and pepper to taste: Essential to bring all the flavors together.

Method

 

1. Start by gently wiping the mushrooms clean with a damp paper towel. Remove the stems carefully by twisting or pulling them out. Place the mushroom caps aside and finely chop the stems, which will be part of your filling.
2. Chopping the stems helps add extra mushroom flavor and reduces waste. Try to make the pieces small so they blend well into the creamy filling. Once prepped, line up the caps on a baking sheet for easy stuffing later.
3. In a medium bowl, mix the chopped stems, cream cheese, sour cream, half of the shredded cheese, and half of the breadcrumbs. Stir until you get a smooth, thick mix. Season with salt and pepper to taste.
4. This mixture should be soft but not runny. The breadcrumbs will soak up moisture, while the cheese adds body. The combo of cream cheese and sour cream makes the stuffing creamy with a touch of tang.
5. Using a teaspoon, scoop the filling and gently stuff each mushroom cap. Fill them just enough so the stuffing is level or slightly heaping. Once done, sprinkle the remaining cheese and breadcrumbs on top of each.
6. Topping with cheese and crumbs creates a crispy, golden layer when baked. For added flavor and presentation, lightly press a few chopped chives on each stuffed mushroom.
7. Preheat your oven to 350°F (175°C). Place the baking sheet in the oven and bake for 15 to 20 minutes. The mushrooms will soften, and the tops will become golden and bubbly.
8. Once baked, remove and let them rest for 2–3 minutes before serving. These are best enjoyed warm but can also be served at room temperature. Garnish with extra chives if desired.