Cheese Stuffed Mushrooms
Cremini mushrooms filled with a garlic-herb cream cheese mixture, topped with breadcrumbs, and baked until the tops are golden and the cheese is bubbling. A party appetizer that costs almost nothing and disappears within 5 minutes of serving.
Prep Time
18 min
Cook Time
15 min
Servings
6
Calories
328 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Mushroom300 g
- Cheese1 ½ cup
- Garlic4 ½ cloves
- Onion1 ½ medium
- Parsley1 ½
- Oregano1 ½
- Salt1 ½ tsp
- Black Pepper¾ tsp
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Mushroom300 g
- Cheese1.5 cup
- Garlic4.5 cloves
- Onion1.5 medium
- Parsley1.5
- Oregano1.5
- Salt1.5 tsp
- Black Pepper0.75 tsp
Instructions
- 1
Choose 20 medium cremini mushrooms (about 1.5-2 inches across). Remove the stems by twisting — they pop out cleanly. Wipe the caps with a damp paper towel; do not rinse (mushrooms absorb water).
- 2
Finely chop the stems. Heat 2 tablespoons of butter in a skillet over medium-high. Sauté the chopped stems with 3 minced garlic cloves and ½ small finely chopped onion for 5 minutes until the moisture has evaporated and they're starting to brown.
- 3
In a bowl, mix the cooked stem mixture with 8 oz of softened cream cheese, ½ cup of grated Parmesan, ¼ cup of chopped fresh parsley, 1 teaspoon of fresh thyme leaves, ½ teaspoon salt, ¼ teaspoon black pepper, and a splash of hot sauce.
- 4
Heat the oven to 400°F (200°C). Brush the outside of each mushroom cap with olive oil — this prevents them from shriveling. Arrange in a baking dish, hollow-side up.
- 5
Spoon the cream cheese mixture generously into each mushroom — mound slightly. Top each with a sprinkle of panko breadcrumbs mixed with a little olive oil and extra Parmesan.
- 6
Bake for 18-20 minutes until the mushrooms are tender, the filling is bubbly, and the breadcrumb tops are golden brown. Cool for 3 minutes before serving — the filling is molten right out of the oven.
Watch how to make Cheese Stuffed Mushrooms
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💡 Expert Tips
- 1.Don't rinse mushrooms. They soak up water like sponges and steam instead of bake. Wipe with a barely-damp paper towel or use a dry brush.
- 2.Cook the stems separately. They release a lot of water — sautéing them first removes that moisture before they go into the filling.
- 3.Brush the outside with oil. Bare mushrooms shrivel and dry in the oven. A thin oil coat keeps them plump and adds gloss.
- 4.Don't crowd the pan. Mushrooms release some moisture even with all precautions; crowded mushrooms steam each other instead of browning.
🔬 Why It Works
Stuffed mushrooms balance the meaty earthiness of the cap with the rich creaminess of the filling. The pre-cooked stem mixture provides the umami depth that anchors the filling — without it, the cream cheese tastes plain. Sautéing removes the stems' water content, which would otherwise leak out during baking and create a watery mess. Cream cheese softens and partially melts in the heat, becoming spreadable; Parmesan adds salt and savory complexity; herbs cut through the richness. The breadcrumb top adds crucial textural contrast.
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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