Description
These Herbed Cream Cheese Stuffed Mushrooms are the perfect blend of creamy, savory, and herby goodness packed into tender roasted mushroom caps. Ideal for cozy dinners, festive gatherings, or as an elegant party appetizer, they offer a satisfying bite that feels both comforting and gourmet. Inspired by the timeless flavors of classic stuffed mushrooms, this version adds a luxurious cream cheese filling infused with garlic and fresh herbs. Every bite delivers a delicious combination of textures — creamy inside, golden on top, and perfectly roasted underneath. Whether you’re serving them at a holiday celebration or as a flavorful side dish, these mushrooms are guaranteed to be a crowd favorite.
Ingredients
20 large white button or cremini mushrooms
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Filling
8 ounces cream cheese, softened
1 tablespoon olive oil or butter
2 cloves garlic, finely minced
2 tablespoons finely chopped shallot or onion
¼ cup grated Parmesan cheese
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh thyme (or 1 teaspoon dried thyme)
1 tablespoon finely chopped chives or green onions
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional)
Topping (optional)
¼ cup breadcrumbs (plain or panko)
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
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Clean the mushrooms gently with a damp paper towel. Remove and finely chop the stems. Place the mushroom caps on the prepared baking sheet, hollow side up, and drizzle with olive oil. Season with salt and pepper.
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Heat 1 tablespoon olive oil or butter in a skillet over medium heat. Add the chopped stems, garlic, and shallot. Sauté for 3–4 minutes until tender and fragrant. Remove from heat and let cool slightly.
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In a bowl, combine cream cheese, the sautéed mixture, Parmesan cheese, parsley, thyme, chives, salt, pepper, and crushed red pepper flakes. Mix until smooth and creamy.
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Spoon or pipe the filling evenly into each mushroom cap, pressing gently to pack the filling.
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In a small bowl, mix breadcrumbs, Parmesan, and olive oil. Sprinkle over the stuffed mushrooms for a crispy topping.
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Bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
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Let cool slightly before serving. Garnish with extra fresh herbs if desired.
Notes
Use fresh herbs for the best flavor and aroma.
Do not wash mushrooms under running water; gently wipe them to avoid sogginess.
Stuffed mushrooms can be assembled ahead of time and refrigerated until baking.
If desired, omit the breadcrumbs or use gluten-free breadcrumbs for a gluten-free version.
These mushrooms are best served warm but can also be enjoyed at room temperature.
- Prep Time: 20 minutes
- Cook Time: 25 minutes