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Stuffed Cream Cheese Mushrooms

This stuffed mushroom recipe fills mushroom caps with a garlicky cream cheese and Parmesan filling; bake until golden for a party favorite.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 176
Ingredients Method

Ingredients
  

  • 24 white button mushrooms stems removed and rinsed
  • 4 oz 115 g cream cheese, softened to room temperature
  • ¼ cup grated Parmesan cheese
  • 1 garlic clove minced
  • 2 tbsp green onions or chives finely chopped
  • ¼ tsp salt or to taste
  • ¼ tsp freshly ground black pepper
  • Cooking spray

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a baking sheet with cooking spray.
  2. In a medium bowl, whisk together cream cheese, Parmesan, garlic, green onions, salt, and pepper until smooth.
  3. Using a small spoon or piping bag, fill each mushroom cap generously with the cheese mixture.
  4. Arrange stuffed mushrooms on the prepared sheet. For extra crunch, sprinkle with a pinch of breadcrumbs or more Parmesan.
  5. Bake 20–25 minutes until mushroom cups are tender and topping is golden brown.
  6. Let cool 5 minutes before serving—perfect for a cozy snack or elegant appetizer.