Cream Cheese Stuffed Mushrooms

Name: Cream Cheese Stuffed Mushrooms
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 24 mushrooms (about 1½ lb) (680 g) whole cremini mushrooms, 1½–2 inches (4–5 cm) wide, wiped clean, stems removed and reserved; 2 tablespoons (30 ml) olive oil, divided; 8 oz (225 g) full-fat block cream cheese, softened to room temperature; 3 cloves (12 g) garlic, finely minced; ¾ cup (about 2 oz) (55 g) Parmesan cheese, finely grated, divided; 2 tablespoons (6 g) fresh chives, thinly sliced; ½ teaspoon (3 g) kosher salt, divided use: ¼ tsp for mushrooms, ¼ tsp for filling; black pepper, freshly ground, to taste; ⅓ cup (20 g) panko breadcrumbs; 1 tablespoon (14 g) unsalted butter, melted

From the MyKitchenBank Kitchen

Cremini caps are filled with a garlicky cream cheese and Parmesan mixture, topped with buttery breadcrumbs, and baked until golden and bubbling. Easy, make-ahead party bites.

Prep: 25 min
Cook: 30 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 24 stuffed mushrooms (8 servings of 3)

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Ingredients

8 servings

24 mushrooms (about 1½ lb) (680 g) whole cremini mushrooms, 1½–2 inches (4–5 cm) wide, wiped clean, stems removed and reserved
2 tablespoons (30 ml) olive oil, divided
8 oz (225 g) full-fat block cream cheese, softened to room temperature
3 cloves (12 g) garlic, finely minced
¾ cup (about 2 oz) (55 g) Parmesan cheese, finely grated, divided
2 tablespoons (6 g) fresh chives, thinly sliced
½ teaspoon (3 g) kosher salt, divided use: ¼ tsp for mushrooms, ¼ tsp for filling
black pepper, freshly ground, to taste
⅓ cup (20 g) panko breadcrumbs
1 tablespoon (14 g) unsalted butter, melted

Equipment (7)

Large rimmed baking sheet (18×13-inch / 46×33 cm)
Parchment paper
Large nonstick skillet (12-inch / 30 cm)
Medium mixing bowl
Small bowl
Small spoon or 1-tablespoon cookie scoop
Sharp knife and cutting board

Steps

Before you start

Set the cream cheese out 30–60 minutes ahead so it is soft and mixes smoothly.
Choose mushrooms about 1½ to 2 inches (4–5 cm) wide so they hold the filling and cook evenly.
Do not wash mushrooms under running water; wipe them with a damp paper towel so they don't get soggy.
Position an oven rack in the center and line a large rimmed baking sheet with parchment.

1
Heat the ovenOven 400°F / 205°C
- Position a rack in the center and heat the oven to 400°F (200°C).
- Line a large rimmed baking sheet with parchment paper.
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Ready when: Oven reaches 400°F (200°C).
2
Prep the mushrooms
- Wipe the caps with a damp paper towel.
- Twist or pop out the stems and set the caps aside.
- Trim off the dry stem ends, then finely chop the stems (you should have about 1 cup / 100 g).
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Ready when: Caps are hollow and clean; stems are chopped into small ¼-inch (6 mm) pieces.
Tip: Do not soak mushrooms; they absorb water and turn rubbery.
3
Pre-roast the capsOven 400°F / 205°C
- Toss the caps with 1 tablespoon olive oil and ¼ teaspoon salt.
- Arrange them gill-side down on the lined sheet.
- Roast for 8 minutes to release moisture, then flip them upside down onto a paper towel for 2 minutes to drain.
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Ready when: Caps look slightly shrunken and glossy, with liquid pooled on the parchment.
Tip: Skipping this step is the main cause of watery stuffed mushrooms.
4
Saute stems and garlic
- Heat the remaining 1 tablespoon olive oil in a 12-inch (30 cm) nonstick skillet over medium-high heat.
- Add the chopped stems and cook, stirring often, for 4–5 minutes.
- Add the garlic and cook 30 seconds more.
- Scrape into the medium bowl and cool 5 minutes.
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Ready when: Stems are browned, the pan is dry, and the garlic smells fragrant but is not dark.
Tip: Stir constantly once the garlic goes in; burnt garlic turns bitter.
5
Make the filling
- Add the softened cream cheese, ½ cup (37 g) of the Parmesan, chives, ¼ teaspoon salt and several grinds of pepper to the bowl.
- Mix with a spatula until smooth and evenly combined.
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Ready when: Filling is smooth, thick and spreadable with no cream cheese streaks.
Tip: Taste and add a pinch more salt if needed; Parmesan varies in saltiness.
6
Make the topping
- In a small bowl, stir the panko, melted butter and remaining ¼ cup (18 g) Parmesan until the crumbs look evenly moistened.
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Ready when: Crumbs clump slightly when pinched.
7
Stuff the mushrooms
- Turn the caps hollow-side up on the baking sheet (use fresh parchment if it is wet).
- Fill each with about 1 tablespoon of filling, mounding it slightly.
- Press a generous pinch of the crumb topping onto each.
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Ready when: Every cap is rounded with filling and topped with crumbs.
Tip: A small cookie scoop makes filling fast and even.
8
Bake until goldenOven 400°F / 205°C
- Bake at 400°F (200°C) for 18–22 minutes, until the filling is bubbling at the edges and the crumbs are deep golden brown.
- Rest on the pan for 5 minutes before serving warm.
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Ready when: Filling bubbles at the edges, topping is golden brown, and caps are tender when pierced with a knife.
Tip: If the tops brown before the filling bubbles, tent loosely with foil.

Good to know

Tips

Use block cream cheese, not spreadable tub style, which is too soft and loosens when baked.
Pick mushrooms of similar size so they finish baking at the same time.
Grate Parmesan fresh; pre-grated cheese is drier and melts less smoothly.
Add a pinch of cayenne or red pepper flakes to the filling for gentle heat.

Make ahead

"Assemble through step 7, cover loosely, and refrigerate up to 24 hours. Add 3–5 minutes to the baking time if baking straight from the fridge."

Storage & reheating

"Room temperature: up to 2 hours at a party. Refrigerator: airtight up to 3 days. Freezer: freeze baked mushrooms on a tray, then bag, up to 2 months. Reheat on a baking sheet at 350°F (175°C) for 10–12 minutes (15–18 minutes from frozen) until hot in the center."

Substitutions

whole cremini mushrooms, 1½–2 inches (4–5 cm) wide → white button mushrooms. Same size works; they are milder and slightly more watery, so drain well.
panko breadcrumbs → crushed butter crackers or gluten-free breadcrumbs. Use the same amount; crackers brown a little faster.
fresh chives → fresh parsley. Use 2 tablespoons finely chopped.
full-fat block cream cheese → dairy-free cream cheese. Use a firm block-style product; texture will be a bit softer.