Best 6 Easy Cream Cheese Stuffed Mushrooms Recipes

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Among the many delicious hors d'oeuvres, stuffed mushrooms stand out as a classic and flavorful treat, offering a delightful combination of savory and creamy textures. If you're looking for an easy yet elegant appetizer that will impress your guests, look no further than cream cheese stuffed mushrooms. With just a few simple ingredients and minimal effort, you can create a delectable dish that effortlessly blends the rich flavors of cream cheese, herbs, and cheese, all nestled within tender, meaty mushrooms. Whether you're hosting a dinner party, celebrating a special occasion, or simply craving a delightful snack, this easy-to-follow recipe will guide you in creating the perfect cream cheese stuffed mushrooms that will leave a lasting impression on your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

CREAM CHEESE-STUFFED MUSHROOMS



Cream Cheese-Stuffed Mushrooms image

You'll love the freshness from the parsley and thyme in these little cream cheese-stuffed mushrooms. Our family loves them! -Rachel Reed, Gainesville, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 appetizers.

Number Of Ingredients 9

16 large fresh mushrooms
1 package (8 ounces) cream cheese, softened
1 cup grated Parmesan cheese, divided
1 tablespoon minced fresh parsley
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
1 teaspoon Worcestershire sauce
Pinch ground nutmeg
1/8 teaspoon pepper

Steps:

  • Remove stems from mushrooms and set caps aside (discard stems or save for another use)., In a small bowl, beat the cream cheese, 3/4 cup Parmesan cheese, herbs, Worcestershire sauce, nutmeg and pepper. Spoon into mushroom caps. Place on a foil-lined baking sheet. Sprinkle with remaining Parmesan cheese., Bake at 425° for 8-10 minutes or until mushrooms are tender. If desired, sprinkle with additional parsley.

Nutrition Facts : Fat 6 g fat (4 g saturated fat), Cholesterol 20 mg cholesterol, Sodium 123 mg sodium, Carbohydrate 2 g carbohydrate, Fiber trace fiber, Protein 4 g protein.

STUFFED MUSHROOMS WITH CREAM CHEESE & SAUSAGE



Stuffed Mushrooms With Cream Cheese & Sausage image

I first had these back in high school - too many years ago to think about now. I've been making them ever since. Now, whenever any of my friends have a get-together, I'm expected to bring them! You've been warned!! They're addictive.

Provided by Lissa Sprenne

Categories     Lunch/Snacks

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 4

2 (12 ounce) packages white button mushrooms, cap size doesn't really matter
1 (8 ounce) package cream cheese
1 (8 ounce) package sausage
1/4 cup butter (melted, quite optional!)

Steps:

  • Preheat oven to 350 Fahrenheit.
  • Separate caps and stems while cleaning the mushrooms.
  • If cleaning with water, let them drain for a bit.
  • Start cooking the sausage in frying pan, at a medium to medium/high temperature.
  • While the sausage is cooking, put the cream cheese into a mixing bowl so it can soften and mince the stem pieces.
  • Spice the sausage to taste. Garlic is a good addition.
  • Just before the sausage is done, add the stem pieces and finish cooking.
  • Drain off the excess grease and add the sausage/stem mixture into the cream cheese.
  • Mix together well using a wooden spoon or your hands. Be careful, as it will be rather hot.
  • Set the caps into a 13x9 pan (or larger) with sides.
  • Optional! Melt enough butter to just put a little in the bottom of each cap or just brush some over the top of each after they're filled. You can put any extra butter in the bottom of the pan.
  • Fill the caps with the cream cheese/sausage/stem mix.
  • Add a small amount of water to the bottom of the pan, just enough to cover the bottom.
  • Bake for 30 to 45 minutes, or until the tops are crusty and the mushrooms have turned dark.
  • Scoop them out of the pan with a slotted spoon and arrange them on a plate.
  • Serve warm. They reheat well, so you can make them ahead of time.
  • *VARIATION 1: Add dried bread crumbs to the mix to make a larger batch without adding more cream cheese or sausage. Onions are also another popular addition.
  • *VARIATION 2: Use one 8oz. box of cream cheese to two 8oz. pkgs of sausage. It makes for a larger batch that is less rich and tastes just as good.
  • *FUN HINTS: The cream cheese mix is also very good on bread or crackers! This comes in handy if you you think there might be someone who doesn't like mushrooms - save some of the mix to the side for them to dip with.

GARLIC PARMESAN-STUFFED MUSHROOMS RECIPE BY TASTY



Garlic Parmesan-Stuffed Mushrooms Recipe by Tasty image

Here's what you need: mushrooms, canola oil, garlic, kosher salt, black pepper, cream cheese, italian breadcrumbs, shredded parmesan cheese, fresh parsley, kosher salt, black pepper, fresh parsley

Provided by Tasty

Categories     Appetizers

Yield 15 servings

Number Of Ingredients 12

15 mushrooms
1 tablespoon canola oil
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
8 oz cream cheese, softened
¼ cup italian breadcrumbs
½ cup shredded parmesan cheese, divided
2 tablespoons fresh parsley, chopped
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
fresh parsley, chopped, to garnish

Steps:

  • Preheat oven to 350° F (180°C).
  • Cut the stems off of each of the mushrooms and finely chop them, setting the mushroom caps aside for later.
  • Heat the oil in a pan over high heat. Cook the chopped stems with the garlic, salt, and pepper for about six to eight minutes, constantly stirring. Be careful not to burn the garlic. Remove from heat.
  • In a medium bowl, combine cooked stems, cream cheese, breadcrumbs, half of the parmesan, parsley, salt, and pepper, mixing until evenly combined. The mixture should be extremely thick.
  • Space out the mushroom caps evenly on a baking sheet, upside down. Spoon a generous amount of the cream cheese mixture on top of each mushroom.
  • Top each mushroom with a sprinkle of parmesan cheese. Bake for 20 minutes.
  • Garnish with a sprinkle of parsley, then serve!
  • Enjoy!

Nutrition Facts : Calories 91 calories, Carbohydrate 4 grams, Fat 6 grams, Fiber 0 grams, Protein 3 grams, Sugar 1 gram

EASY CREAM CHEESE STUFFED MUSHROOMS



Easy Cream Cheese Stuffed Mushrooms image

This is a very easy, very delicious recipe for stuffed mushrooms. The amount of filling is quite arbitrary, as mushrooms vary in size.

Provided by beekm

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

8 fresh mushrooms
1 (8 ounce) package cream cheese
2 tablespoons grated parmesan cheese
1 teaspoon garlic salt

Steps:

  • Cut stems out of washed mushrooms, leaving the cap hollow.
  • Sautee the stems and add them to your dinner, Mmmm!
  • Mix softened cream cheese with parmesan cheese and garlic salt.
  • Fill mushroom caps with mixture so they are overflowing a bit.
  • Bake at 450 degrees F for 15 minutes, or until the mushrooms are tender.

STUFFED CREAM CHEESE MUSHROOMS



Stuffed Cream Cheese Mushrooms image

Delicious appie with a kick. Always a party favorite when we make them. I usually double the recipe.

Provided by Lindsay Smith

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 6

Number Of Ingredients 9

1 serving cooking spray
12 whole fresh mushrooms, tough ends trimmed
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon cayenne pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
  • Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
  • Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
  • Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
  • Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 2.9 g, Cholesterol 44 mg, Fat 16.4 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 9.2 g, Sodium 163.6 mg, Sugar 0.8 g

EASY PHILADELPHIA STUFFED MUSHROOMS



Easy PHILADELPHIA Stuffed Mushrooms image

Get the party started with these Easy PHILADELPHIA Stuffed Mushrooms. These cream cheese-stuffed mushrooms combine a variety of delectable ingredients for a tasty amuse-bouche that everyone will love.

Provided by Kraft Heinz

Yield 18 servings

Number Of Ingredients 10

fresh mushrooms (about 1-1/2 to 2-inch diameter)
cups (about 1/2 of 6-oz. pkg.) STOVE TOP Stuffing Mix for Chicken
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup KRAFT Real Mayo
cup KRAFT Grated Parmesan Cheese
pkt. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
Tbsp. dried minced onion
Tbsp. butter, melted
Tbsp. chopped fresh parsley
tsp. ground red pepper (cayenne)

Steps:

  • Remove and discard mushroom stems. Place stuffing mix in small bowl.
  • Mix cream cheese, mayo, Parmesan, dressing mix and onion until blended.
  • Fill mushroom caps with cream cheese mixture. Dip tops, 1 at a time, in stuffing mix; place, cream cheese sides up, on rimmed baking sheet. Drizzle with butter.
  • Bake 30 min. Sprinkle with parsley and red pepper.

Tips:

  • Choose the right mushrooms: For best results, select large, firm, and fresh mushrooms with intact stems. Button mushrooms and portobello mushrooms are commonly used.
  • Clean the mushrooms thoroughly: Use a damp cloth or paper towel to gently wipe the mushrooms clean. Avoid washing them under running water, as this can make them soggy.
  • Stuff the mushrooms evenly: When stuffing the mushrooms, distribute the filling evenly so that each mushroom has a balanced amount of ingredients. This ensures even cooking and consistent flavor throughout.
  • Use fresh herbs: Fresh herbs, such as parsley, thyme, or chives, can be added to the cream cheese filling for extra flavor and aroma. Finely chop the herbs before mixing them into the filling.
  • Cook the mushrooms properly: Cook the stuffed mushrooms until the filling is hot and bubbly, and the mushrooms are tender. The cooking time may vary depending on the size of the mushrooms and the filling used. Be careful not to overcook the mushrooms, as this can make them tough and rubbery.

Conclusion:

Cream cheese-stuffed mushrooms are a delicious and versatile appetizer that can be customized to suit different tastes and preferences. With various fillings, toppings, and cooking methods, the possibilities are endless. By following the tips mentioned above, you can easily create a delectable dish that will impress your guests and family. Whether it's for a special occasion or a casual gathering, these stuffed mushrooms are sure to be a hit!

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