These cream cheese-stuffed mushrooms combine a variety of delectable ingredients for a tasty bite that your family and friends will love. There are a few steps involved but it is easy to complete. I used button mushrooms to make a nice ratio of mushroom to creamy stuffing. You could use this recipe with large mushrooms if desired.

They don’t require a garnish but almost anything would work from chopped herbs, green onions, scallions, bread crumbs or even parmesans sprinkles.
Cheesy Stuffed Mushrooms
Use organic when available. Makes 24 to 30 stuffed small mushrooms
Cheesy Stuffed Mushrooms
Ingredients
- 24 to 30 whole fresh small mushrooms
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 2 green onions minched
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp cayenne pepper
- Optional garnish chopped herbs, green onions, or parmesan sprinkles
Instructions
- Preheat oven to 350 degrees F (175 degrees C)
- Spray a baking sheet with cooking spray
- Clean mushrooms with a damp paper towel
- Blot mushrooms with a paper towel
- Carefully break off stems
- Chop 12 stems extremely fine, discarding tough end of stems
- Heat oil in a large skillet over medium heat
- Add garlic, green onion, and chopped mushroom stems to the skillet
- Saute until any moisture has disappeared, taking care not to burn garlic
- Set aside to cool.
- Dip mushrooms in melted margarine and lemon juice
- Arrange the mushroom caps on prepared cookie sheet
- When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper
- Using a little a plastic bag, place the filling in the bag and cut a tip off one corner to pip. Fill each mushroom cap with stuffing
- Bake for 20 minutes or until the mushrooms are piping hot and liquid starts to form under caps
- Arrange on platter to serve
- Optional garnish with chopped green onions, herbs, bread crumbs, or a few parmesan sprinkles
Enjoy!


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Yum! 3 out of 4 of us LOVE mushrooms! Thanks for sharing the recipe.
These looks good. I just bought some large mushrooms to stuff for TG and now I have a recipe to try!
It works well with large – but some people think it’s too much cheese in a large mushroom. I suggest you fill one but not too full and try eating it to make up your mind how much cheese you want in it.
I love the sound of this recipe! I often make cheese stuffed baked potatoes but I’ve never thought of making cheese stuffed mushrooms 🙂
#MMBC
These look so good and a great addition to any holiday menu. Thanks for sharing at #aclwcc.
thanks for the sweet comment – hope you have a wonderful Thanksgiving!
This really is the ideal side to serve at Thanksgiving or Christmas. I love the touch of heat that the black and cayenne pepper give your stuffed mushrooms!
I think it’s too bland w/o the little heat. Thanks Heidi!
Ohhh! These look so good. I think I might have to give them a try. x
I think that is called “simple but effective” Carol. I just love garlic but have to plan when to indulge as SWMBO isn’t too keen!
I understand as my family has so many individuals with unique culinary needs, Have a great day!
Oh yum! I could eat loads of these! x #MMBC