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Cream Cheese-Stuffed Mushrooms

  • Author: Myles
  • Total Time: 45 minutes
  • Yield: 8 1x


Cream Cheese-Stuffed Mushroom is a very simple dish that you can serve as an appetizer or even as a snack. It can be a side dish as well. Made with baby mushrooms, butter, garlic, breadcrumbs, cream cheese, Parmesan, and some herbs, it is oozing with amazing flavors!



Cooking spray (for pan)

1 1/2 pounds baby mushrooms

2 tablespoons butter

2 cloves garlic (minced)

1/4 cup breadcrumbs

Freshly ground black pepper

Kosher salt

1/4 cup freshly grated Parmesan (add more for topping)

4 ounces cream cheese (softened)

2 tablespoons freshly chopped parsley (add more for garnish)

1 tablespoon fresh chopped thyme


  1. Preheat the oven to 400 degrees Fahrenheit and then spray a baking sheet with cooking spray.
  2. Remove the stems of the mushrooms. Roughly chop the stems.
  3. Place the mushroom caps on the baking sheet.
  4. Melt butter in a medium skillet over medium heat.
  5. Add the chopped mushroom stems and cook for about 5 minutes or until most of the moisture is out.
  6. Add the garlic. Cook for about 1 minute or until fragrant and then add the breadcrumbs. Cook for about 3 minutes or until slightly toasted.
  7. Season with salt and pepper and then remove from heat.
  8. Mix together mushroom stem mixture, cream cheese, Parmesan, thyme, and parsley in a large bowl. Season with salt and pepper.
  9. Fill each mushroom cap with filling. Sprinkle with Parmesan.
  10. Bake for about 20 minutes or until the mushrooms are soft and the tops are golden.
  11. Garnish with parsley before serving.


  • For this recipe, you can use baby mushrooms, brown mushrooms, or white button mushrooms.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
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