Easy and quick stuffed mushrooms with cream cheese are an incredibly tasty appetizer recipe for any occasion. Made with just a few ingredients, these mushrooms are oven baked to perfection and are soy-free, vegetarian, and gluten free.
These cheesy bite-sized hors d'oeuvres are perfect for dinners, potlucks, celebrations, get-togethers, and parties.
We love making light meals to serve before dinner to our guests. In our home, we like to keep things simple that’s why in these stuffed mushrooms you won’t find any breadcrumbs or sausage meat.
They are suitable for gluten free, keto and vegetarian diets. Only 5 main ingredients.
Serve these mushrooms along with one of my favorite holiday appetizers such as Spinach Artichoke Dip, Jalapeno Poppers, Air Fryer Nachos, and Deviled Eggs.
Table Of Contents
- Ingredients
- Instructions
- How Do You Keep Stuffed Mushrooms From Getting Soggy?
- 🥗Make It Healthier
- How To Clean Mushrooms?
- How To Remove Mushroom Stem From Cap
- How Much To Fill The Mushrooms?
- Tips
- Serving Suggestions
- Freezing And Storing Instructions
- Variations
- FAQs
- More Mushrooms Recipes
- Gluten Free Appetizer Recipes
- Recipe
- Comments
Ingredients
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
If you have mushrooms and cream cheese (+ salt & pepper) you can make this recipe right now. The other ingredients are simply optional ‘’extras’’.
We have made a ton of variations of this recipe, but the easiest and always very much loved at our barbecue parties is this stuffed mushrooms with cream cheese version.
What you'll need:
- Mushrooms - white mushrooms, baby bella mushrooms, cremini. If possible pick all mushrooms in uniform sizes and for an easy bite-size appetizer these should be around 2 or 3 inches wide.
- Cream Cheese - use trusted brands, and the cream cheese needs to be thick. Light or whipped cream cheese is healthier and will work in this recipe too.
- Parmesan and Mozzarella - I like to use parmesan as it adds salty flavor and thickens the creamy filling. Mozzarella adds a creamy top layer that just melts in your mouth. I recommend both cheeses to be grated from a block for better blending results. Other favorite cheese options: gruyere, blue cheese, roquefort, brie, gorgonzola, feta crumbles, goat cheese.
- These mushrooms are low carb and hence I didn’t add any breadcrumbs here. If you want to do that I recommend making your own Gluten-free breadcrumbs with your favorite seasonings or using Schar's brand which is a pretty good option too.
- To make it more fun, add Italian herbs, fresh herbs, paprika, ranch packet dressing, or simply garlic powder and onion powder to your filling. How much? Just taste the filling! Once the mushrooms are baked, the flavor will remain the same for the filling, just the texture will be more smooth.
Instructions
Preheat oven to 400 F. Prepare a baking dish or baking pan lined with parchment paper or aluminum foil.
Clean the mushrooms. With a clean damp cloth or kitchen towel, clean each mushroom to remove any dirt.
Carefully remove the stems and scrape out the inside of the mushroom cap.
The best way is to use slightly bigger mushrooms as these won’t break so easily.
Chop the stems into small pieces and set everything aside.
In a large nonstick skillet, warm olive oil over medium heat.
Saute diced mushroom stems until most or all the water is evaporated.
Toward the end of cooking add garlic. Cook for another 30 seconds to a minute. Set aside on a plate to cool.
In a large mixing bowl, with a fork combine parmesan, and cream cheese, black pepper, salt, green onion, and cooled mushroom stems with garlic.
Assemble the mushrooms. Spoon the filling into each prepared mushroom focusing on the center creating a small dome of filling on top.
Don’t overload these as you may end up with a big mess.
Transfer the mushrooms to a baking sheet and sprinkle with grated mozzarella cheese on top.
Bake in the middle oven rack for 15-17 minutes until golden brown.
How long to cook will depend on the mushroom size.
But generally, mushrooms will be ready once they are easily pierced with a fork and tender.
Serve with green onions!
How Do You Keep Stuffed Mushrooms From Getting Soggy?
There are a couple of reasons why stuffed mushrooms may turn mushy or soggy. Here are common mistakes and how to avoid them:
- Overstuffing. Don't overstuff the mushroom caps with too much filling.
- Avoid low temperatures. Don't use a lower oven temperature than instructed. Baking at low, mushrooms and the filling may not cook through evenly causing excess moisture.
- Fresh is best. Use fresh mushrooms and not frozen ones. Pick mushrooms that look cleaner, fresher, bigger, and with no visible mold on them.
- Pre-bake them. And lastly, if you have time you can pre-bake them in the oven for 5-10 minutes before adding the filling.
🥗Make It Healthier
Creamy Filling. Use healthier cream cheese alternatives - full-fat yogurt or thicker sour cream. Use just enough to incorporate with the mushrooms filling, and actually use more mushrooms for the filling. Throw some extra veggies in there too.
Top the mushroom caps with half less of the cheese.
Leave the mozzarella and parmesan out and only use cream cheese and more of the mushrooms in the filling.
How To Clean Mushrooms?
I’d recommend rinsing all the wild mushrooms under running water and then drying them properly.
For cultivated mushrooms, use a damp paper towel or kitchen towel to wipe off the dirt one by one from each mushroom.
Any brown spots should be carefully removed with a knife.
Mushrooms are like sponges, they absorb lots of water and for this reason, it is not recommended to keep them in water or washing at all.
It is always better to clean them with a damp towel instead.
How To Remove Mushroom Stem From Cap
With a small knife, with a slightly rounded angle go around the edges of the stem first.
Carefully twist the stem and it should come off easily. Clean the inside with a towel.
How Much To Fill The Mushrooms?
To assemble the stuffed mushrooms, spoon the filling into each mushroom cap with a small dome of filling over the top.
How much you need the filling will depend on the mushroom size, but the general rule is to add less than more.
I usually try to use all the filling, however, sometimes I have extra and I just store the leftover in the fridge.
You can eat it as it is or add it to breakfast sandwiches as a spread or mix it into your favorite creamy dip.
⭐Love cream cheese recipes? I got you covered. Next time, try our party favorite Cold Spinach Dip, and perfect every time French Toast, the best Mashed potatoes!
Tips
- The beauty of this recipe is that you can make it even easier and use just mushrooms, cream cheese and a little seasoning. Other ingredients like mozzarella and parmesan cheese are extras and can be optional.
- Be generous with stuffing these mushrooms (without OVERstuffing them). They can hold more filling as mushrooms will shrink down once baked. I like to make a small dome on the top.
- Mushrooms will be ready once they are easily pierced with a fork and tender.
📋 JULIA'S TIP Mushrooms will release water while they are baking, this is normal. Just clean the bottoms of the mushrooms before serving.
Serving Suggestions
You can serve these stuffed mushrooms with cream cheese as a:
- Starter or easy snack. These stuffed mushrooms make the perfect appetizer for parties, Super Bowl, Thanksgiving, and Christmas. Bring them to potlucks and picnics. And be sure to keep them warm in the oven or thermal bag before serving.
- Side dish. As a low-carb side dish it will be great with any main course, either vegetarian, meat, or seafood.
- Main course. We like to use full-size or larger Portobello mushrooms and stuff them with hearty filling. Add a side salad, mashed potatoes and you have a delicious wholesome meal.
Freezing And Storing Instructions
These stuffed mushrooms will be best right out of the oven.
Make as many as you’d consume or any leftovers can be stored in an airtight container in the fridge for 3-4 days.
To reheat, place the mushrooms in a preheated oven at about 400 F until warmed through.
Add more cheese on top to have a more ‘’fresh look’’. Or microwave them.
How to freeze stuffed mushrooms? To freeze unbaked mushrooms follow all the steps in the recipe but don’t bake and transfer them to large or multiple airtight containers.
When ready to bake, let them thaw on the kitchen counter for 10-15 minutes and bake as instructed.
Or you can also bake these from frozen by adding additional 5-8 minutes in the oven.
I don’t recommend freezing already-baked mushrooms.
Make ahead. To make these stuffed mushrooms ahead of time, follow all the steps until baking and adding grated cheese.
Store these in the fridge for up to 3 days in advance. On the day, bake the mushrooms straight out of the fridge.
Variations
- Non-dairy/Vegan modification - to make it vegan or/and dairy free, use vegan cream cheese, vegan grated cheese, and nutritional yeast flakes instead of parmesan.
- Make it a meal. Go for full-size portobello mushrooms and use the same filling. Typically I bake medium to large-sized portobellos in the same amount of time, or a little more, around 20 minutes. For extra fulfilling stuffed mushrooms add a couple of tablespoons of almond flour in the mix.
- In addition, you can stuff mini bell peppers with the same filling and bake them together with mushrooms.
- More ingredients that we love adding to stuffed mushrooms: pine nuts, cooked rice or cauliflower rice, and kale. Our favorite vegetarian combination is usually fresh spinach and artichokes!
- Sausage-stuffed mushrooms - many popular recipes call for sausage or ground meat. You can use breakfast sausage, mild Italian sausage, or lean ground meat of your choice. If using sausage, remove the meat from the casings and brown it on the skillet together with the mushrooms. Other meaty options we love shrimp, crab meat, bacon or pancetta, spicy chorizo, prosciutto, ham.
- Hearty Vegan stuffed mushrooms - for this version, you can make the filling with chopped mushrooms, seasonings, minced garlic, onion and sprinkle nutritional yeast on top. For hearty filling options consider one or more of these: cooked quinoa, bell peppers, fresh chopped baby spinach (you can quickly steam it before chopping), kale, pine nuts, almond flour, nutritional yeast.
- When sauteeing mushrooms you can use both olive oil and butter which will give more richness and flavor.
- I like to add a little heat by sprinkling red chili flakes on top right before serving or mixing chili flakes, chili powder, or cajun seasoning in the filling. If you like Cajun flavor, be sure to try my Cajun Shrimp Pasta or serve these stuffed mushrooms with cream cheese as an appetizer for this main course.
- Smoked cheeses such as cheddar or gouda will be a delicious addition for some smoky aftertaste.
FAQs
Naturally, mushrooms will release some liquid while cooking. To make them less soggy, do not rinse or wash them with water.
Simply rub them with paper towels or a cloth to wipe off the dirt and if any browned spots, just scrape them off or remove them with a knife. Another way is to pre-bake them in oven to release at least half of the water.
These can be used for making broth, creamy sauces, tomato sauces, soups, and dips.
In this particular recipe, I’ve used all the stems for the filling. Whatever filling was left I just refrigerated it and eat later with a spoon!
Yes, mushrooms are botanically classified as fungi and considered a vegetable for nutrition.
I wouldn’t freeze baked stuffed mushrooms as the cream cheese may become grainy, liquid, and separate. If you can, it is better to freeze the unbaked version of these (Up to 2-3 months).
It is normal for mushrooms to release extra moisture while cooking, whether it’s in the oven or skillet, grill and etc.
Before transferring the stuffed mushrooms to the serving platter, pat dry the bottoms with a paper towel.
Yes, these mushrooms are low-carb and are suitable for the Keto diet. You can find the nutritional value in the recipe card down below.
More Mushrooms Recipes
We like to add mushrooms in many of our recipes as well as cream cheese which is used as a main ingredient in many of our recipes.
Gluten Free Appetizer Recipes
💗 I hope you'll enjoy this best gluten-free stuffed mushrooms recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations! 💗
Thank you for reading,
Love,
Julia
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Recipe
Gluten Free Stuffed Mushrooms With Cream Cheese
INGREDIENTS
- 15 white button mushrooms (or cremini mushrooms)
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 2 garlic cloves minced
- 4 oz cream cheese
- 2 tablespoon green onion ( + extra for garnish)
- ⅓ cup Parmesan cheese (freshly grated )
- ½ cup Mozzarella cheese (shredded)
INSTRUCTIONS
- Preheat oven to 400 F. Prepares a baking dish or baking pan lined with parchment paper or aluminum foil.
- Clean the mushrooms. With a clean damp cloth or kitchen towel, clean each mushroom to remove any dirt. Carefully remove the stems and scrape out the inside of the mushroom cap. The best way is to use slightly bigger mushrooms as these won’t break so easily.
- Chop the stems into small pieces and set everything aside.
- In a large nonstick skillet, warm olive oil over medium heat. Saute diced mushroom stems until most or all the water is evaporated. Toward the end of cooking add garlic to the mix. Cook for another 30 seconds to a minute. It should take about 4 minutes in total for this step. Set aside on a plate to cool.
- In a large mixing bowl, combine a fork parmesan, and cream cheese. Black pepper, salt, green onion, and cooled mushroom stems with garlic.
- Assemble the mushrooms. Spoon the filling into each prepared mushroom focusing on the center creating a small dome of filling on top. Don’t overload these as you may end up with a big mess.
- Transfer the mushrooms to a baking sheet and sprinkle with grated mozzarella cheese on top.
- Bake in the middle oven rack for 15-17 minutes until golden brown. How long to cook will depend on the mushroom sized. But generally, mushrooms will be ready once they are easily pierced with a fork and tender. Serve with green onions!
Video
NOTES
- How to clean mushrooms? I’d recommend rinsing all the wild mushrooms under running water and then drying them properly. For cultivated mushrooms, use a damp paper towel or kitchen towel to wipe off the dirt from each mushroom, one by one. Any brown spots should be carefully removed with a knife.
- Mushrooms are like sponges, they absorb lots of water and for this reason, it is not recommended to keep them in water or washing at all. It is always better to clean them with a damp towel instead.
- Storing Instructions. These stuffed mushrooms will be best right out of the oven. Make as many as you’d consume or any leftovers can be stored in an airtight container in the fridge for 3-4 days. To reheat, place the mushrooms in a preheated oven at about 400 F until warmed through. Add more chees on top to have a more ‘’fresh look’’. Or microwave them.
- Freezing Instructions. To freeze unbaked mushrooms follow all the steps in the recipe but don’t bake and transfer them to large or multiple airtight containers. When ready to bake, let them thaw on the kitchen counter for 10-15 minutes and bake as instructed. Or you can also bake these from frozen by adding additional 5-8 minutes in the oven.
- How do you make stuffed mushrooms not soggy? Naturally, mushrooms will release some liquid while cooking. To make them less soggy, do not rinse or wash them with water. Simply rub them with paper towels or a cloth to wipe off the dirt and if any browned spots, just scrape them off or remove them with a knife.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Julia | The Yummy Bowl
Our favorite appetizer to make, so easy!
Ieva
Beautiful recipe. We actually used these mushrooms as a vegetarian burger filling in gluten-free brioche buns! It's super delicious!
Julia | The Yummy Bowl
yum! Thanks Ieva
Beth
I love stuffed mushrooms and these are cheesy and delicious. Great recipe.
Julia | The Yummy Bowl
thank you Beth
Kushigalu
Drooling over this recipe. All my favorite ingredients. Thanks for sharing
Julia | The Yummy Bowl
thank you Kushigalu
Amanda Wren-Grimwood
Really love the different cheeses in these mushrooms, so creamy and packed full of flavour too.
Julia | The Yummy Bowl
thank you Amanda
Tavo
the mushrooms were delicious and super easy to make. Definitely coming back for this recipe in the future.
Julia | The Yummy Bowl
Thank you Tavo!