Stuffed Mushrooms with Cream Cheese and Parmesan

Stuffed Mushrooms with Cream Cheese

These baked Baby Bella mushrooms hold generous, rustic mounds of cream cheese filling with cooked mushroom stems, garlic, Parmesan, and parsley. The caps turn tender while the Parmesan develops a few golden spots on top.

Cooking the chopped stems first lets their moisture evaporate in the skillet instead of loosening the filling. Bake the stuffed caps uncovered, and take them out when the mushrooms are tender and the centers are hot—there’s no need to wait for every top to brown.

Ingredients for Stuffed Mushrooms

• About 1 lb medium Baby Bella mushrooms, approximately 16 similarly sized mushrooms (450g)
• 8 oz cream cheese, softened (225g)
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1/2 cup finely grated Parmesan, divided (45g)
• 2 tablespoons finely chopped fresh parsley, divided
• 1/4 teaspoon kosher salt, or to taste
• 1/8 teaspoon freshly ground black pepper

A pound may contain more or fewer than 16 mushrooms. Choose similarly sized medium caps when possible and divide the filling according to how much each can hold. Similarly sized white button mushrooms also work, though they will look paler.

How to Make Stuffed Mushrooms with Cream Cheese

1. Prepare the caps: Fully preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment. Wipe the mushrooms clean, gently remove the stems, and arrange the intact caps open-side up with a little space between them. Finely chop the usable stems.
2. Cook the stems: Heat the olive oil in a small skillet over medium heat. Add the stems and cook, stirring, for 5 to 7 minutes, until softened and most of their released moisture has evaporated. Add the garlic for the final 30 to 60 seconds and cook until fragrant without letting it brown. Let cool briefly.
3. Mix the filling: Stir together the softened cream cheese, stem mixture, about 1/3 cup of the Parmesan, most of the parsley, salt, and pepper. The filling should be evenly mixed and thick enough to mound.
4. Fill the mushrooms: Spoon or scoop the filling into the caps, leaving a generous, slightly irregular mound above each rim. Give larger caps more filling rather than measuring an exact amount into each one. Sprinkle the remaining Parmesan over the tops.
5. Bake: Bake uncovered for about 18 to 22 minutes, beginning to check at 17 minutes or sooner for smaller caps. The caps should yield easily to a fork but still hold their shape, and the filling should be hot and creamy with a few light golden spots. Remove any smaller mushrooms that finish early; rotate the pan only if the oven browns unevenly.
6. Rest and finish: Let the mushrooms stand for about 5 minutes so the filling is less hot to eat. Sprinkle with the reserved parsley and serve warm.

How to Tell When Stuffed Mushrooms Are Done

Use cap tenderness and a hot filling as the main doneness checks. Light, uneven browning is enough; continuing to bake tender mushrooms just to darken every top can leave the filling too loose.

A little liquid on the parchment is normal because mushrooms release moisture as they bake. Lift the finished mushrooms from the pan with a spoon or small spatula rather than pouring the liquid over them.

Serving Stuffed Mushrooms

Serve warm as individual appetizers. For a make-ahead option alongside them, try classic deviled eggs. Sausage stuffing balls offer another warm, bite-size option.

Make Ahead and Leftovers

For the best texture, assemble the mushrooms up to 1 day ahead, cover, and refrigerate. Bake from cold, allowing several extra minutes beyond the usual baking window. Check for tender caps and hot filling.

Refrigerate cooked leftovers in an airtight container for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven until hot, checking after about 8 minutes.

Nutrition

Approximate nutrition per serving of 2 mushrooms, based on 8 servings: 150 calories, 6g protein, 13g fat, and 4g carbohydrates. Approximate values per 100g of ingredients before cooking: 160 calories, 6g protein, 14g fat, and 5g carbohydrates. Values vary with mushroom size, ingredient brands, and moisture lost during baking.