Cream Cheese Stuffed Mushrooms

published Nov 12, 2022
Cream Cheese Stuffed Mushrooms Recipe

How to make stuffed, never soggy, mushrooms with big pops of umami and satisfying amounts of cream cheese.


Prep15 minutes

Cook20 minutes to 25 minutes

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Credit: Perry Santanachote

The ideal appetizer for a holiday gathering should be bite-size and satisfyingly cheesy, have a pop of umami, and keep people coming back for more without spoiling their appetites. These cream cheese stuffed mushrooms check all the boxes.

The best part is that they cannot be easier to prepare. Unlike other stuffed mushroom recipes that require you to cook the filling, all you need to do is pop off the stems of meaty, button mushrooms, replace them with mounds of seasoned cheese, and bake them until gooey and golden-brown. Your guests will not be able to get enough.

How to Make Stuffed Mushrooms Not Soggy

Clean your mushrooms by wiping them with a dry paper towel instead of washing them with water (mushrooms will absorb water like sponges and release that moisture when cooked).

Credit: Perry Santanachote

The Best Cheese for Stuffed Mushrooms

You can keep it simple with just cream cheese and grated Parmesan, but consider this a blank canvas to play around with your favorites hard cheeses.

  • Asiago
  • Sharp cheddar
  • Manchego
  • Gouda
  • Pecorino Romano
  • Gorgonzola

What Temperature Do You Bake Stuffed Mushrooms?

We bake our stuffed mushrooms at 375°F for 20 minutes. It’s the right temperature and timing to get the cheese melting and browned on top plus the mushrooms cooked through but not falling apart. The telltale sign they’re ready is when a little liquid starts to pool at the base of each mushroom.

Cream Cheese Stuffed Mushrooms Recipe

How to make stuffed, never soggy, mushrooms with big pops of umami and satisfying amounts of cream cheese.

Prep time 15 minutes

Cook time 20 minutes to 25 minutes

Serves 6

Nutritional Info


  • 8 ounces

    cream cheese

  • 12 to 16 ounces

    medium or large white button or cremini mushrooms

  • 1/4 cup

    plus 1 tablespoon grated Parmesan cheese, divided

  • 1/2 teaspoon

    garlic powder

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 1 pinch

    cayenne pepper

  • 1 sprig

    fresh parsley


  1. Place 8 ounces cream cheese in a medium bowl and let sit at room temperature until softened.

  2. Arrange an oven rack about 6 inches from the broiler element and heat the oven to 375ºF. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

  3. Remove the stems from 12 to 16 ounces white button or cremini mushrooms.

  4. Add 1/4 cup of the grated Parmesan cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 pinch cayenne pepper to the cream cheese. Mix and smash with a flexible spatula until well combined.

  5. Use a small spoon or mini scoop to generously stuff each mushroom cap with 2 to 3 teaspoons of the cream cheese mixture (you may not use all the mushrooms). There should be a heaping mound of the mixture in each mushroom, but make sure it’s still contained within the cap.

  6. Place the stuffed mushrooms on the baking sheet. Sprinkle with the remaining 1 tablespoon grated Parmesan.

  7. Bake until liquid begins to seep out from under each cap, about 20 minutes. If needed, switch the heat to broil on high and broil until the tops are browned, 2 to 3 minutes.

  8. Let the mushrooms cool for 5 minutes. Meanwhile, pick the leaves from 1 fresh parsley sprig and finely chop. Sprinkle the parsley on the stuffed mushrooms before serving.

Recipe Notes

Make ahead: The mushrooms can be assembled and refrigerated covered up to 1 day ahead. Bake straight from the refrigerator.

Storage: Refrigerate leftovers in an airtight container for up to 5 days. Reheat in a 350ºF oven for 5 to 8 minutes, or in the microwave for 30 seconds.