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–+ servings
Stuffed mushrooms filled with a creamy mixture, topped with a golden-brown crust.
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5 from 1 vote

From Scratch Stuffed Mushrooms with Cream Cheese Recipe

These cream cheese stuffed mushrooms are a guaranteed crowd-pleaser! Juicy, tender mushrooms are loaded with a creamy, cheesy filling made from cream cheese, cheddar, bell peppers, and parsley, then baked to golden, bubbly perfection. You only need 10 minutes to get them prepped and ready for the oven. Simple, stress-free, and packed with flavor, this recipe is perfect for parties, family dinners, or any time you want to impress without the fuss.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizers
Cuisine: American
Keyword: cream cheese stuffed mushrooms, stuffed mushrooms with cream cheese
Servings: 8 servings
Calories: 144kcal
Author: Jessica Haggard

Ingredients

US Customary - Metric

Instructions

  • Start by preheating your oven to 350 °F. Then, gently pull out the stems from your mushrooms and wipe the caps with a damp paper towel. Set them aside for later.
  • In a medium bowl, mix the cream cheese with the other ingredients until it’s well combined. Use a spoon to fill each mushroom cap generously with the cheesy mixture. Don’t overfill, aim for a rounded portion that slightly pops over the top to avoid any spills during baking.
  • Place your stuffed mushrooms in a 9x13-inch baking dish and bake for 25 minutes, or until the filling turns golden brown. Serve right away while they're hot.

Notes

  • Go for fresh mushrooms with firm, smooth caps. Creminis are ideal for bite-sized snacks, while portobellos are perfect if you’re serving up a heartier dish.
  • Mushrooms act like sponges and can get soggy if washed. Instead, wipe them clean with a damp cloth or paper towel to keep them in top shape for baking.
  • Let your cream cheese sit at room temperature for a bit. This makes mixing a breeze and keeps the filling smooth and lump-free.
  • If time allows, chill the filling for 15 minutes before stuffing. This simple step keeps everything neatly in place while baking and avoids any messy spills.
  • Sprinkle panko breadcrumbs, crushed crackers, or parmesan on top before baking. This adds a satisfying crunch that pairs perfectly with the creamy filling.
  • If you have extra filling, don’t let it go to waste. Use it as a dip for crackers or veggies, or mix it into scrambled eggs, omelets, or even rice for a quick flavor boost.
Serve: For something light, serve them with collard greens, Tom Kha Gai soup, or a side of warm garlic bread. If you’re in the mood for a heartier spread, they pair wonderfully with creamy mashed potatoes, pasta, risotto, or fluffy quinoa. You can also pair them with your favorite main dishes - they go well with most chicken, pork, beef, or seafood
Store: Leftovers can be kept in an airtight container in the fridge for up to 3 days. When you're ready to reheat, warm them in the oven at 350°F until they’re heated through. For longer storage, freeze them for up to 2 weeks. 

Nutrition

Calories: 144kcal | Carbohydrates: 5g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Sodium: 140mg | Fiber: 1g | Net Carbohydrates: 4g
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