Stuffed Mushrooms with Cream Cheese

Stuffed Mushrooms – Mushroom caps filled with sauteed onions and mushrooms, mixed with cream cheese, and topped with bread crumbs and Parmesan.

stuffed mushroom recipe

 

Stuffed mushrooms remind me of when I was little helping my Mom out in her catering kitchen. I just remember her making thousands of these. And why wouldn’t she? They are incredibly easy to make and who doesn’t love a stuffed mushroom? The beauty of a stuffed mushroom is that you can put whatever you want inside. You can add some sausage or some ham, or change out the cheese. I am pretty sure that I have never made them the same way twice. Sometimes I do not even use the cream cheese. I just saute the mushroom bottoms, some shallots or onions, and add breadcrumbs and a little Parmesan cheese.

Do you have big 4th of July plans? Either way, if it is a big family and friends gathering or a small quiet weekend at home these stuffed Mushrooms will be a great addition to the meal you will be whipping out. So go give it a try!

Stuffed Mushrooms with Cream Cheese Ingredients //

  • 24 mushrooms
  • 2 shallots
  • 4 cloves garlic
  • 1/4 cup white wine
  • 8 ounces cream cheese at room temperature
  • 1/4 cup Parmesan cheese
  • 1/4 cup breadcrumbs
  • salt and pepper
  • 1 teaspoon fresh thyme
  • 1/4 cup flat-leaf parsley chopped
stuffed mushroom recipe

How to Make // The Steps

Step 1: Wipe the mushrooms off with a damp paper towel. Remove the stems and save them. Put the mushroom stems, shallots, and garlic in the food processor.

stuffed mushroom recipe

Step 2: Pulse until it is finely chopped.

stuffed mushroom recipe

Step 3: Saute the mushroom and shallot mixture in a large saute pan over medium-high heat with 1 Tablespoon olive oil. Cook until the shallots are transparent and the mushroom begins to caramelize about 5 to 7 minutes.

stuffed mushroom recipe

Step 4: Add the white wine and let the wine cook out. Set aside and let cool slightly.

stuffed mushroom recipe

Step 5: In a bowl, add the cream cheese, parsley (save a bit for garnish), and thyme.

stuffed mushroom recipe

Step 6: Add the mushroom mixture to the cream cheese and mix until combined. Season with salt and pepper.

stuffed mushroom recipe

Step 7: Put the mushroom caps on a baking sheet lined with tin foil. Fill the mushroom with the filling and sprinkle the top with the breadcrumbs.

stuffed mushroom recipe

Step 8: Bake in a preheated 350-degree oven for about 20 minutes. When the mushrooms are done, they will start to leak water and be hot all the way through.

stuffed mushroom recipe

Step 9: Garnish the remaining parsley.

stuffed mushroom recipe

How to Store Stuffed Mushrooms with Cream Cheese //

This is a great question! When one is creating a big batch of these stuffed mushrooms it is likely that there will be some leftovers regardless of how delicious they are. But the simple answer is; Yes. You can put the leftover mushrooms in an airtight container and store them in the fridge for 1-2 days. Just pop them in the oven for about 5 minutes and enjoy!

You can also prepare these mushrooms the day before and keep them refrigerated and pop them in the oven right before the party starts!

Why Should you Not Wash Mushrooms //

I know some people might think that it is weird to not wash mushrooms considering they always tend to have a bit of dirt on them. But trust me it is key that you don’t soak mushrooms in water. Mushrooms retain A LOT of water hence if you wash them they will become soggy and not turn crispy once baked.

The best way to clean mushrooms is to use a damp cloth or paper towel and spread the mushroom caps on it. Slightly pat the towel on them and remove excess dirt however, be careful and gentle so you don’t break the mushrooms.

stuffed mushroom recipe

Stuffed Mushrooms with Cream Cheese

Yield: 24 mushrooms

Stuffed Mushrooms - sort of 80's but never not delicious. These are the classic garlicy, buttery, breadcrumb stuffing. I get them ready and keep them unbaked until I'm ready to serve them up.

Ingredients

  • 24 mushrooms
  • 2 shallots
  • 4 cloves garlic
  • 1/4 cup white wine
  • 8 ounces cream cheese at room temperature
  • 1/4 cup Parmesan cheese
  • 1/4 cup breadcrumbs
  • salt and pepper
  • 1 teaspoon fresh thyme
  • 1/4 cup flat leaf parsley chopped

Instructions

  1. Wipe the mushrooms off with a damp paper towel. Remove the stems and save them. Put the mushroom stems, shallots, and garlic in the food processor.
  2. Pulse until it is finely chopped.
  3. Saute the mushroom and shallot mixture in a large saute pan over medium high heat with 1 Tablespoon olive oil. Cook until the shallots are transparent and the mushroom begin to caramelize, about 5 to 7 minutes.
  4. Add the white wine and let the wine cook out. Set aside and let cool slightly.
  5. In a bowl, add the cream cheese, parsley (save a bit for garnish), and thyme.
  6. Add the mushroom mixture to the cream cheese and mix until combined. Season with salt and pepper.
  7. Put the mushroom caps on a baking sheet lined with tin foil. Fill the mushroom with the filling and sprinkle the top with the breadcrumbs.
  8. Bake in a preheated 350 degree oven for about 20 minutes. When the mushrooms are done, they will start to leak water and be hot all the way through.
  9. Garnish the the remaining parsley.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 30 Comments

  1. Melissa

    I used to hate mushrooms as a child and now they are one of my favorite foods! Funny how that works. I haven’t tried stuffed mushrooms yet, but I am going to have to try these. They look yummy! What other cheeses do you like to use?

    1. bakedbree

      blue, gouda, cheddar, asiago… any cheese tastes good with these.

  2. Kelly C

    Brought these little gems to the NYE party we were attending and got RAVE reviews. They were so delicious that after I stuffed all of the mushrooms I had about 1Tbsp of filling left in the bowl and my husband and I were fighting over it. Yum. I halved the recipe again and made 36 mushrooms and all were gone within minutes. Thanks Bree. Happy New Year to you and yours!

    1. bakedbree

      lol! glad that you liked them. That filling would be good on a bagel wouldn’t it?

  3. Mushrooms Canada

    I love the versatility of a stuffed mushroom! Stunning photos!
    – Brittany

    1. bakedbree

      thank you!!

  4. Erica

    I made these last night. They were incredible! I have never made stuffed mushrooms before so I was a bit uncertain how they would turn out. They were perfect and I will be making these again. I’m going to blog about them today.

    1. bakedbree

      So glad that you liked them Erica.

  5. Karen

    Just came across your website and have already fallen in love with it!! I love stuffed mushrooms and I found your recipe for these. I usually make them during the holidays and this combination of flavors sounds wonderful! I have not used cream cheese before. I can’t wait to try them!

    1. bakedbree

      Welcome Karen!

  6. JoAnna

    Hi–do you think it would work to assemble the mushrooms but wait to bake them until the next day? I’m trying to do as much ahead of time as possible for a party we’re having this weekend. Love your website, by the way! 🙂

    1. bakedbree

      I would make the filling and then fill and bake them off. I would be afraid that the mushroom would get soggy.

  7. Willfergus

    Like it, ty very much!

    Camasino team

    1. bakedbree

      you are welcome.

  8. sarah

    hi bree, i brought these to a gathering on saturday night and they were a hit! everyone has emailed asking for the recipe. thank you! love your blog!

    1. bakedbree

      Awesome! I love that you love it!

  9. Antonia

    Hi there. I just discovered your blog yesterday and it was just in time. I LOVE IT. I am having a dinner party tomorrow night and decided to make these mushrooms and the Easy Bake Pasta. I just finished preparing them. It worked out perfectly because I could prepare, refrigerate and then just bake tomorrow. I plan to do a blog post with my results! Thanks so much. Your blog is so well organized and use friendly!

    1. bakedbree

      Welcome Antonia!Hope that your party was a success!

  10. Anu

    Bree – Your recipes are great! I tried the Stuffed Mushrooms last weekend and we loved it! I can’t wait to try your other recipes. Thanks for sharing.

    1. bakedbree

      Thank you Anu! I am so glad that you like them so much.

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