Juicy mushrooms stuffed with creamy, cheesy goodness and baked to perfection — the ultimate holiday appetizer!
Recipe Card
Servings & Timing
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: ~20 stuffed mushrooms
- Calories: ~53 per serving
Dietary Badges:
✔ Vegetarian-Friendly
✔ Easy Appetizer
✔ Crowd-Pleaser
🛒 Ingredients
- 16 oz whole baby bella mushrooms, cleaned
- 1 tsp avocado oil (or olive oil)
- ¼ cup red bell pepper, diced
- 1 tsp garlic, minced
- 8 oz cream cheese, softened
- ⅓ cup parmesan cheese, shredded
- 1 tsp Rustic Herb Seasoning (or Italian seasoning)
- 1 tbsp fresh parsley, chopped
👩🍳 Instructions
- Prep the Oven: Preheat to 350°F (175°C). Line a baking sheet with foil.
- Prepare Mushrooms: Wipe mushrooms clean, remove stems, and trim woody parts. Place caps stem-side up on baking sheet.
- Cook Veggies: Finely chop stems. Heat avocado oil in skillet, sauté stems and bell pepper 3–5 minutes until soft. Add garlic and cook 30 seconds more. Cool for 10 minutes.
- Make Filling: In a bowl, mix cream cheese, parmesan, seasoning, parsley, and cooled veggie mixture until smooth.
- Stuff & Bake: Spoon filling into mushroom caps. Bake 20 minutes until tops are lightly browned and mushrooms release juices.
- Serve: Garnish with fresh parsley. Enjoy warm!
Introduction
These Cream Cheese Stuffed Mushrooms are one of those appetizers that disappear almost instantly at parties. They’re bite-sized, creamy, savory, and just the right amount of indulgent. Whether for a holiday gathering, game night, or just because, they’re guaranteed to impress with minimal effort.
Ingredient Tips & Substitutions
- Mushrooms: Baby bella (cremini) have rich flavor, but white button mushrooms work too.
- Cheese: Parmesan adds a sharp bite; swap for mozzarella or cheddar for a creamier texture.
- Herbs: Rustic Herb seasoning works great, but Italian seasoning or a mix of thyme and oregano also shine.
- Oil: Avocado oil resists heat well, but olive oil is a fine substitute.
Variations
- Spicy Kick: Add a pinch of red pepper flakes or cayenne to the filling.
- Meaty Version: Stir in crumbled bacon or sausage for heartier bites.
- Extra Cheesy: Sprinkle shredded mozzarella or more parmesan on top before baking.
- Vegan Swap: Use dairy-free cream cheese and nutritional yeast instead of parmesan.
Storage & Make-Ahead
- Fridge: Store leftovers in an airtight container up to 3 days.
- Reheat: Warm in the oven at 325°F for 8–10 minutes to maintain crispness.
- Make Ahead: Stuff mushrooms up to 1 day in advance; cover and refrigerate. Bake just before serving.
FAQs
Q: Can I freeze stuffed mushrooms?
A: Yes, freeze before baking. Thaw in fridge overnight, then bake as directed.
Q: Can I use large mushrooms?
A: Yes, portobello mushrooms make a great entrée-sized version.
Q: How do I keep mushrooms from getting soggy?
A: Don’t overbake. Also, pre-cooking the stems and peppers helps remove excess moisture.
Personal Note
These mushrooms are a holiday staple in my kitchen — I make them every year, and they always vanish before I can grab seconds. They’re comforting, flavorful, and endlessly adaptable.
