Cheesy Stuffed Mushrooms

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

Cheesy stuffed mushrooms are not time consuming at all and can be made up two days before needed. Keep in refrigerator and pipe filling in and then bake. Great finger food for a get-together.
Course Appetizer
Cuisine American
Keyword appetizer, stuffed mushrooms
Servings 24 mushrooms


  • 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


  • 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


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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

12 thoughts to “Cheesy Stuffed Mushrooms”

    1. 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.

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