Cream Cheese Stuffed Mushrooms Recipe
Discover the ultimate cream cheese stuffed mushrooms recipe—easy, flavorful, and perfect for any occasion. Your guests will love these savory bites!
Servings 6
Ingredients
- 1 lb baby bella or cremini mushrooms
- 2 tbsp butter
- 1-2 Unit cloves garlic, minced
- 1/2 tbsp dried thyme
- 8 oz cream cheese
- 1/4 cup parmesan cheese, finely grated
- 1 tbsp fresh parsley, finely chopped and divided
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the OvenStart by preheating your oven to 400°F (200°C). Preparing your baking environment is essential to achieving that perfect golden-brown finish on your stuffed mushrooms.
- Prepare the MushroomsGently wipe the mushrooms clean using a damp paper towel. It’s important to avoid rinsing them under water, as mushrooms can absorb moisture, leading to a soggy texture. Once cleaned, carefully remove the stems from each mushroom, keeping the caps intact. These caps will soon be filled with the creamy mixture. Don’t discard the stems—they’ll be used to enhance the flavor of the stuffing.
- Chop and Sauté the StemsFinely chop the reserved mushroom stems. In a medium skillet, melt the butter over medium-high heat, then add the chopped stems. Cook them until they’re softened, about 5 minutes, allowing the natural flavors to intensify.
- Add Garlic and ThymeStir in the minced garlic and dried thyme, cooking for an additional minute. This step allows the garlic to release its aroma and blend with the thyme, creating a flavor base that’s both fragrant and earthy.
- Create the Creamy FillingAdd the cream cheese and half of the grated parmesan cheese to the skillet. Season with salt and freshly ground black pepper to taste. Stir everything together until the cheeses have melted and the mixture is smooth and creamy. This filling is what makes these mushrooms so delicious—rich, cheesy, and packed with flavor. Stir in most of the chopped parsley, reserving a small amount for garnish.
- Cool the FillingAllow the filling to cool slightly, which will make it easier to handle. Once it’s manageable, transfer the mixture into a zip-top or piping bag. This method ensures that each mushroom is filled evenly and efficiently.
- Fill the Mushroom CapsCarefully pipe the filling into each mushroom cap, making sure not to overfill. The goal is to have just enough filling to create a satisfying bite without overwhelming the mushroom.
- Top and BakeSprinkle the remaining parmesan cheese over the filled mushroom caps. This not only adds extra flavor but also creates a lovely golden-brown crust as the mushrooms bake. Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the mushrooms are tender and the cheese on top is slightly crispy.
- Garnish and ServeOnce out of the oven, garnish the stuffed mushrooms with the remaining fresh parsley. This adds a touch of color and freshness, making them even more appealing. Serve them warm and watch as they quickly disappear—these mushrooms are truly a crowd-pleaser.