Cream Cheese Stuffed Mushrooms are the perfect easy appetizer made with 7 ingredients and filled with cream cheese, cheddar, and chives. Everyone will devour them!
Other mushroom appetizers we love are stuffed mushrooms and Parmesan mushrooms.
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After seeing how much you all loved my cream cheese stuffed mini peppers, I knew I had to try my hand at cream cheese stuffed mushrooms. The filling is very similar, and the mushrooms make it even more irresistible!
My goal with this recipe was to give you an easy appetizer you can whip up for guests or take to a party. It’s so much better for you than store-bought and so easy to make, especially during the busy holiday season.
Why You’ll Love This Recipe
- Easy recipe: Unlike other recipes, this one skips the long ingredient list and extra steps like chopping and sauteing mushroom stems.
- Make ahead friendly: Prep stuffed mushrooms with cream cheese in advance for stress-free hosting.
- Bursting with flavor: Earthy, savory, creamy, and cheesy!
- Party favorite: They travel well, so they’re perfect for holidays, potlucks, and family get-togethers.
Ingredients for Cream Cheese Stuffed Mushrooms
This appetizer recipe makes enough for 25 mushrooms, but it’s easy to halve or double if you’re feeding a crowd or just yourself.
- Mushrooms: I recommend using brown mushrooms such as baby bella mushrooms (aka cremini mushrooms) or shiitake mushrooms because they’re more flavorful, however the white mushrooms will work. It’s also a good idea to buy bulk mushrooms so you can pick ones that are evenly sized so they look pretty and bake evenly.
- Cream cheese: You’ll need plain cream cheese, either from a block or a tub, and it should be at room temperature.
- Garlic: Fresh grated garlic adds a rich, savory punch.
- Cheddar cheese: Freshly grated sharp cheddar melts perfectly and tastes amazing, but feel free to switch it up with other cheeses like pepper jack, Monterey jack, mozzarella, or Parmesan cheese.
- Chives: Adds a fresh, mild onion flavor to the filling and makes the perfect garnish for a pop of color and taste. You can also used minced green onion.
- Spices: Salt and pepper to season and taste.
How to Make Cream Cheese Stuffed Mushrooms
This mushroom appetizer is a breeze to make! Minimal prep, no sauteing, and ready in just 40 minutes.
- Prep: Preheat oven to 425 F and line large baking sheet with parchment paper. Clean mushrooms by wiping with a damp cloth or paper towel. Remove the stems by gently popping them out or using a knife.
- Make the filling: In a medium bowl, mash softened cream cheese with a fork and mix in garlic, salt, and pepper. Add cheddar cheese and chives, and stir until well combined.
- Fill the mushrooms: Use a tablespoon to scoop the cream cheese mixture into the mushroom caps, dividing it evenly. Let it mound slightly over the top.
- Bake: Place the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the filling is hot.
Tips for Best Results
Cream cheese stuffed mushrooms will become your most requested appetizer, side dish, or snack when you use these tips!
- Be sure to soften the cream cheese: So it incorporates well, is easier to mix, and ensures a creamy texture.
- If you forgot to soften cream cheese: Cut it into cubes and place in a microwave for a few seconds at a time.
- Use brown mushrooms: For more flavor. They have a richer, earthier taste compared to white mushrooms.
- Don’t wash the mushrooms: Because they will soak up the water and not roast well. Instead, wipe the dirt off with a wet cloth or damp paper towel.
- Line baking sheet with parchment paper: It makes cleanup easier if any filling happens to leak out.
- Leftover mushrooms or filling: You might have either, it depends on the size of mushrooms you use and how much filling you add into each. The filling works great as a dip!
Variations
- Add protein: Add up to 1/3 cup of chopped cooked bacon, ground beef, or ground sausage to the filling. Just be sure the meat is fully cooked first.
- Extra creamy: You can add about 1/4 cup sour cream or Greek yogurt to the filling.
- Other spices: Add 1/2-1 teaspoon of spices like garlic powder, onion powder, paprika, or even a pinch of cayenne pepper for a little heat. Herbs like fresh parsley, thyme, or oregano would also pair well for added flavor.
- Portobello mushrooms: Instead of a bite-size appetizer, use portobello mushrooms and the same filling to make giant stuffed mushrooms.
- Add texture: Mix in some breadcrumbs or nuts like chopped walnuts.
How to Store and Reheat
Store: You can store leftovers in the refrigerator in an airtight container for up to 5 days.
Freeze: Avoid freezing these, as mushrooms don’t thaw well.
Reheat: Warm them up in a microwave, air fryer or oven. They also taste great cold!
FAQs
You can toss the chopped mushroom stems into a soup that calls for mushrooms like my mushroom bean soup. Or add them to your vegetable scraps from other meals to make homemade vegetable broth.
Yes! Make the filling, stuff the mushrooms, and refrigerate covered for up to 2 days. When you’re ready, bake as per recipe.
I was thinking cottage cheese would work as a substitute, but I haven’t tried it. If you’d like to try, I would use 1 cup and drain it.
More Appetizer Recipes
More Mushroom Recipes to Try
Cream Cheese Stuffed Mushrooms
Ingredients
- 1.5 pounds brown mushrooms medium size
- 8 ounces cream cheese softened
- 1 small garlic clove grated
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup cheddar cheese grated
- 2 tablespoons chives more for garnish, or use minced green onion
Instructions
- Preheat oven to 425 degrees F and line large baking sheet with parchment paper. Set aside.
- To clean mushrooms, wipe them with wet cloth or damp paper towel. Remove the stems by pushing to the side and popping them or using a paring knife.
- In a medium bowl, add softened cream cheese, garlic, salt and pepper. Using a fork, mash cream cheese and stir until thoroughly mixed. Add cheddar cheese and chives, mix with spatula until well incorporated.
- Using a tablespoon, fill the mushroom caps with filling, dividing evenly. It should mound over the mushroom just a bit.
- Place stuffed mushrooms on previously prepared baking sheet and bake for 20 minutes or until filling is hot.
- Transfer to a platter, garnish with more chives and serve warm or cold.
Notes
- Store: Refrigerate leftovers for up to 5 days. Enjoy warm or cold. Do not freeze as mushrooms do not thaw well.
- To soften cream cheese fast, cut it into cubes and place in a microwave for a few seconds at a time.
