Cream Cheese Stuffed Mushrooms
Savory stuffed mushrooms with a creamy cream cheese and Parmesan filling, baked until the caps are tender and the tops are golden.
44% of it needs you at the counter
- Hands-on
- 20 min
- Cooking
- 20 min
- Resting
- 5 min
- Serves
- 8
- Calories
- 150
- Protein
- 4 g
- Per serving
- $0.83
Why this recipe works
Stuffed mushrooms use the stems you'd otherwise throw away, so nothing is wasted, and the filling comes together in one bowl. They're a reliable party app because they can be stuffed well ahead and baked right before guests arrive.
- Sautéing the chopped mushroom stems first drives off their water before they go into the filling, so the dip inside doesn't turn watery.
- Wiping the caps clean instead of rinsing them keeps the mushrooms from soaking up water and turning soggy in the oven.
- A short bake at high heat browns the tops while the caps stay tender, not rubbery.
Ingredients
To serve
You will need
- Rimmed baking sheet
- Medium skillet
- Mixing bowl
Method
Tap a step number to mark it done.
Prep
Heat the oven to 375°F and line the baking sheet with foil. Finely chop the reserved mushroom stems.
Sauté the stems
Melt the butter in the skillet over medium heat. Cook the chopped stems until soft and any liquid has evaporated, about 5 minutes. Let cool slightly.
Make the filling
Mix the cream cheese, sautéed stems, ¼ cup Parmesan, garlic powder, onion powder and pepper in a bowl until well combined.
Stuff the caps
Fill each mushroom cap generously with the mixture using a small spoon. Arrange on the baking sheet and top with a little extra Parmesan.
Bake
Bake until the mushrooms are tender and the tops are golden, 18 to 22 minutes.
Rest and serve
Let cool 5 minutes, scatter with parsley and serve warm.
Cook's notes
- Don't soak the mushrooms in water to clean them — a damp paper towel or soft brush is enough, and it keeps them from going soggy.
- For a heartier version, stir in ¼ cup cooked and crumbled bacon or browned Italian sausage with the filling.
- Stuff the mushrooms up to a day ahead, cover and chill; bake straight from the fridge, adding 3 to 5 minutes.
Nutrition per serving
150 calories
$0.83 estimated cost per serving
Where the calories come from
| Protein | 10% of calories | 4 g |
|---|---|---|
| Carbs | 8% of calories | 3 g |
| Fat | 82% of calories | 14 g |
| Fiber | 0 g | |
| Sodium | 170 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Should mushrooms be cooked before stuffing?
The caps go in raw; only the chopped stems are pre-cooked, to drive off their moisture before they're mixed into the filling. The caps cook through during the bake.
What can I dip stuffed mushrooms in?
They're rich enough to eat on their own, but a side of marinara or ranch dressing works well for dipping.
Can you freeze stuffed mushrooms?
Freeze them unbaked on a tray until solid, then bag them. Bake from frozen at 375°F, adding about 8 to 10 minutes to the time.
