These cream cheese stuffed mushrooms are a classic quick appetizer or snack!

Cream cheese, parmesan, and savory seasonings are baked (or air fried!) in mushroom caps and topped with a crispy breadcrumb topping!

Impress your guests and serve them as party snacks with cocktails or appetizers for a dinner party.

close up of Stuffed Mushrooms

Our Favorite Savory Stuffed Mushrooms

  • One or two bite stuffed mushrooms with cream cheese are everyday easy but also elegant enough for entertaining!
  • Make this recipe for stuffed mushrooms and use up leftover bits of veggies, meat, or cheeses in the filling or as toppings.
  • Use portobello mushrooms instead and make a side dish or low-carb entrée!
mushrooms , pepper , cream cheese, chives , parmesan , butter , Worcestershire , garlic , breadcrumbs and salt with labels to make Stuffed Mushrooms

Ingredients and Variations

Mushrooms: For perfectly uniform-looking stuffed mushrooms, use white or brown button mushrooms (aka baby ‘bellas). Smaller mushrooms equal one bite or larger caps can be two bites, either size will look good on a serving platter!

Filling: Cream cheese is the standard here, but you can also try pre-seasoned Boursin, Rondele, or Alouette to save a little time. Blue cheese has a fabulous flavor when it’s mixed with cream cheese, get creative with what’s on hand!

Meat Variations: Make ‘em meaty and mix in cooked ground sausage or chicken, bacon bits, smoked salmon, crab, or bay shrimp! Make ‘em keto and omit the breadcrumbs in favor of extra parmesan cheese!

Veggie Variations: Chop the mushroom stems up and mix them into the cream cheese, or make a filling with chopped spinach and water chestnuts, chopped sundried tomatoes and kalamata olives, or even sliced jalapenos and shredded cheddar cheese.

How to Prep Mushrooms

Mushrooms absorb water easily, and for this recipe, they need to be dry. So wipe or brush any debris off each mushroom with dry or slightly dampened paper towels.

Prep Tip:

Use a small spoon to scrape out the inside edges of the mushroom caps to make more room for the filling.

How to Make Stuffed Mushrooms with Cream Cheese

  1. Clean and remove the stems from the mushrooms.
  2. Combine the filling ingredients and spoon the mixture into the mushroom caps and place them on the baking sheet.
  3. Prepare the topping mixture as directed in the recipe below. Sprinkle topping equally over stuffed mushrooms and bake until the topping is golden brown and crispy.

In the Air Fryer: Preheat air fryer to 350°F and cook stuffed mushrooms for 6-8 minutes.

Pro Tip:

Pipe the filling from a pastry bag (or sandwich bag with a corner snipped off) for less mess.

close up of Stuffed Mushrooms on a sheet pan

What to Serve Stuffed Mushrooms With?

Create an easy appie platter with stuffed mushrooms, Buffalo chicken pinwheels, some homemade crostini toasts with smoked salmon dip, and some baked brie with berries.

Can Stuffed Mushrooms Be Made Ahead of Time?

This amazing recipe has so many options for prepping, cooking, and freezing ahead, it will quickly become every home cook’s favorite appetizer!

  • Keep leftover stuffed mushrooms in a covered container in the refrigerator for up to 3 days. Reheat them in the microwave or under the broiler.
  • Prep stuffed cream cheese mushrooms up to a day ahead and bake when ready. Or bake them in advance, cool completely, cover, and refrigerate until ready to reheat in the oven for about 10 minutes or a couple of minutes in the microwave.
  • They can also be prepped and frozen in a single layer and then transferred to a zippered bag. Bake from frozen and add a few minutes to the cooking time.
cooked Stuffed Mushrooms with a bite taken out

Other Tasty Appetizers!

Have you tried this Stuffed Mushrooms recipe? Leave a comment and rating below!

close up of Stuffed Mushrooms
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Stuffed Mushrooms

Savory mushroom caps are filled with a creamy, flavorful cream cheese mixture for a delectable appetizer.
Prep Time 15 minutes
Cook Time 17 minutes
Cool 5 minutes
Total Time 37 minutes
Servings 16 servings
Author Candace


  • 1 pound mushrooms brown or white, about 16 mushrooms


  • 8 ounces cream cheese softened
  • ¼ cup shredded Parmesan cheese or grated
  • 3 Tablespoons chives chopped, or 1 green onion, finely minced
  • teaspoons Worcestershire sauce
  • 1 clove garlic minced, or ½ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper ​


  • 3 Tablespoons seasoned breadcrumbs or breadcrumbs plus ½ teaspoon Italian seasoning or Italian dressing mix
  • Tablespoons butter melted
  • 1 Tablespoon shredded Parmesan cheese or grated


  • Preheat oven to 400°F. Line a baking tray or dish with parchment paper, or grease the baking tray.
  • Clean mushrooms and remove the stems (keep stems for other uses or discard). Place the mushroom caps on baking tray with the cavity side up.
  • In a medium bowl, combine cream cheese, Parmesan, chives, Worcestershire, garlic, salt, and pepper. Using a hand mixer on medium, or a fork, mix until well combined.
  • Fill mushrooms using a small scoop or spoon. Alternatively, add filling to a small zip top bag, snip the corner and pipe filling into the mushroom caps.
  • In a small bowl, combine bread crumbs, butter, and Parmesan. Sprinkle topping over the stuffed mushrooms.
  • Bake until mushrooms are tender and the topping is lightly browned, about 17-20 minutes.
  • Cool 5 minutes before serving.


  • Choose large, firm mushrooms like cremini or button mushrooms. Smaller mushrooms may take less baking time.
  • Enhance the cream cheese filling with minced garlic, grated Parmesan cheese, fresh herbs, or cooked and crumbled bacon.
  • Pre-cook the mushroom caps briefly by sautéing or baking them to ensure tenderness and remove excess moisture.
  • Experiment with toppings like breadcrumbs or grated cheese, and consider drizzling melted butter or olive oil for added richness before baking.
  • If using an air fryer, cook at 350°F for 6-8 minutes.
5 from 3 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 60 | Carbohydrates: 4g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 12mg | Sodium: 160mg | Potassium: 139mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 0.3mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Appetizer
Cuisine American

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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