My quick and easy cream cheese stuffed mushrooms are the perfect bite-sized appetizers for any dinner, celebration, party, or get-together. These incredible hors d'oeuvres are stuffed with cream cheese and Parmesan filling seasoned to perfection - you can't eat just one!
These are spiced up with my homemade Cajun seasoning so serve them with some Cajun sausage pasta or Cajun shrimp.
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You can find stuffed mushrooms on restaurant menus everywhere because they are incredibly delicious and super easy to make.
I stuff my mushrooms with a mixture of cream cheese, Parmesan, and a handful of simple seasonings that combine to make a filling that is downright addicting.
These mushrooms are the perfect bite-sized finger food for any occasion. You might want to make an extra batch because everyone will want seconds (and thirds)!
🥘 Ingredients
These cream cheese-stuffed mushrooms only require a few easy-to-find ingredients. The optional Cajun seasoning gives them a little kick and added flavor that my family really enjoys.
- Mushrooms - 8 ounces of white mushrooms or cremini mushrooms.
- Cream Cheese - One 8-ounce block of cream cheese softened at room temperature.
- Parmesan cheese - ⅓ cup of shredded Parmesan; reserve some for sprinkling on top (*see note).
- Seasoning - ¼ teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder.
- Cajun Seasoning (optional) - Enough to sprinkle over the top of the mushrooms to taste.
- Parsley (optional) - Fresh or dried for garnishing.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Cheese Stuffed Mushrooms
You'll want to make stuffed mushrooms all the time after seeing how easy it is. You will need a baking sheet, mixing bowl, and silicone spatula.
- Prep. Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Clean mushrooms. Clean any dirt off of your 8 ounces of mushrooms and carefully remove the stems (*see note).
- Make filling. In a medium mixing bowl, break up 8 ounces of softened cream cheese until smooth. Then, add ⅓ cup Parmesan cheese, ¼ teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder and mix again until smooth.
- Stuff mushrooms. Put a generous portion of the cream cheese filling into each mushroom cap. Then, place the mushrooms on your prepared baking sheet and sprinkle with the optional Cajun seasoning and any reserved Parmesan if desired.
- Bake. Bake at 400°F (205°C) for 20 minutes. Broil for a few minutes to brown the cream cheese stuffing, if needed. Serve immediately, garnished with fresh chopped parsley.
These appetizers make a fabulous starter to any meal. Enjoy it!
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💭 Angela's Pro Tips & Recipe Notes
- Cleaning Mushrooms: Gently wipe the mushrooms with a slightly damp towel to clean them. This method keeps them dry and prevents sogginess after baking.
- Cheese Topping: Set aside 1-2 tablespoons of shredded or freshly grated Parmesan cheese. Sprinkle this over the mushrooms just before baking for added flavor.
- Enhancing the Filling: For an extra flavor boost, finely chop the trimmed mushroom stems and sauté them (with optional minced onion and/or garlic) for about 5 minutes. Let them cool, then mix into the cream cheese stuffing.
- Storing Leftovers: While these mushrooms are best enjoyed fresh from the oven, leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat them in the microwave for 25-30 seconds for a quick and tasty snack.
😋 More Tasty Appetizers
- Air Fryer Pork Belly
- Sweet Potato Sushi
- Rotel Dip
- Pinwheel Sandwiches
- Cajun Fries
- Bisquick Cream Cheese Sausage Balls
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📖 Recipe Card
Cream Cheese Stuffed Mushrooms
Ingredients
- 8 oz white mushrooms (or cremini mushrooms)
- 8 oz cream cheese (softened, at room temperature)
- ⅓ cup Parmesan cheese (shredded)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Cajun seasoning (optional)
- parsley (fresh or dried, optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Clean the 8 oz white mushrooms and pop the mushroom stem out carefully.
- In a medium mixing bowl break up the softened cream cheese and stir until smooth. Combine the filling ingredients (8 oz cream cheese, ⅓ cup Parmesan cheese, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon salt and ¼ teaspoon ground black pepper) and mix again until smooth.
- Portion the cream cheese mixture into each mushroom cap, filling them generously. Place the mushrooms onto your prepared baking sheet then sprinkle with optional Cajun seasoning (plus reserved Parmesan cheese).
- Bake at 400°F (205°C) for 20 minutes. Broil for a few minutes to brown the cream cheese stuffing, if needed. Serve immediately, garnished with fresh chopped parsley.
Notes
- It is best to clean your mushrooms by wiping them with a slightly damp towel as we want them dry, rather than soggy once baked.
- If desired, you can chop the trimmed mushroom stems finely and saute (plus optional finely minced onion and/or garlic) for about 5 minutes, cool, and combine with the cream cheese stuffing.
- Reserve 1-2 tablespoons of the shredded or freshly grated Parmesan cheese to sprinkle over the stuffed mushrooms before baking.
Holly says
These were super easy and tasted AMAZING! Everyone loved them. I did leave out the onion powder since I didn't have any, but they were still delicious.
Shelby Fly says
The best mushrooms! I’ve worked at Longhorn for years and could NEVER duplicate their mushrooms. This recipe tastes EXACTLY like them!!!!!
Kath says
This is a very easy recipe to make. Although I was not equipped with the complete recipe. But I improvised with using mild cheddar cheese with grated parmesan cheese instead of grated parmesan cheese. It was still delicious anyway.
carole Balsamo says
can yo u fill the mushrooms and bake them the next day
Angela @ BakeItWithLove.com says
The short answer is yes. However, I recommend mixing your filling in advance, then stuff the mushrooms right before baking. Thanks for asking!