Best 11 Cream Cheese Stuffed Mushrooms Recipes

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Cream cheese-stuffed mushrooms are a delightful appetizer or side dish that can be enjoyed by people of all ages. With a savory filling made from cream cheese, herbs, and spices, these mushrooms are sure to be a hit at your next party or gathering. This recipe provides step-by-step instructions for creating classic cream cheese-stuffed mushrooms, as well as two variations: one with a crispy bacon and cheese topping and one with a tangy horseradish sauce. Whether you prefer a traditional flavor profile or something a bit more adventurous, you'll find a recipe in this article that suits your taste buds. So gather your ingredients, preheat your oven, and let's get started on making these delicious cream cheese-stuffed mushrooms!

Check out the recipes below so you can choose the best recipe for yourself!

CREAM CHEESE-STUFFED MUSHROOMS



Cream Cheese-Stuffed Mushrooms image

You'll love the freshness from the parsley and thyme in these little cream cheese-stuffed mushrooms. Our family loves them! -Rachel Reed, Gainesville, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 appetizers.

Number Of Ingredients 9

16 large fresh mushrooms
1 package (8 ounces) cream cheese, softened
1 cup grated Parmesan cheese, divided
1 tablespoon minced fresh parsley
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
1 teaspoon Worcestershire sauce
Pinch ground nutmeg
1/8 teaspoon pepper

Steps:

  • Remove stems from mushrooms and set caps aside (discard stems or save for another use)., In a small bowl, beat the cream cheese, 3/4 cup Parmesan cheese, herbs, Worcestershire sauce, nutmeg and pepper. Spoon into mushroom caps. Place on a foil-lined baking sheet. Sprinkle with remaining Parmesan cheese., Bake at 425° for 8-10 minutes or until mushrooms are tender. If desired, sprinkle with additional parsley.

Nutrition Facts : Fat 6 g fat (4 g saturated fat), Cholesterol 20 mg cholesterol, Sodium 123 mg sodium, Carbohydrate 2 g carbohydrate, Fiber trace fiber, Protein 4 g protein.

CRAB STUFFED CREAM CHEESE MUSHROOMS



Crab Stuffed Cream Cheese Mushrooms image

Make and share this Crab Stuffed Cream Cheese Mushrooms recipe from Food.com.

Provided by ballhpa

Categories     Crab

Time 1h25m

Yield 24 serving(s)

Number Of Ingredients 16

1/4 cup olive oil or 1/4 cup melted butter
24 large mushrooms
12 ounces flaked crabmeat
4 tablespoons finely chopped onions
1 teaspoon dry mustard
1 cup shredded parmesan cheese
1 cup soft breadcrumbs
2 teaspoons parsley, chopped
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1/8 teaspoon garlic salt
1 egg, beaten
8 ounces cream cheese (softened)
1/2 cup melted butter
1/4 teaspoon garlic salt
2 cups shredded mozzarella cheese

Steps:

  • Spray a 9x12-inch glass baking dish with cooking spray.
  • Use an additional baking dish if needed.
  • Drizzle olive oil or butter in the bottom of the baking dish.
  • Wipe mushrooms with a damp paper towel to clean.
  • Remove stems, set aside caps and chop stems to add to filling.
  • In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, bread crumbs, parsley, red and black pepper, and garlic salt.
  • Mix well and then stir in egg and Cream Cheese.
  • Use a small cookie scoop to mound filling onto each mushroom cap.
  • Melt butter and mix in garlic salt and drizzle over the filled mushrooms.
  • Mound a Mozzarella Cheese over.
  • Bake for 20 to 25 minutes at 425°F
  • Best served hot.
  • Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time).

Nutrition Facts : Calories 159.2, Fat 13.1, SaturatedFat 6.9, Cholesterol 46.4, Sodium 312.9, Carbohydrate 2.6, Fiber 0.3, Sugar 0.7, Protein 8.2

STUFFED MUSHROOMS WITH CREAM CHEESE & SAUSAGE



Stuffed Mushrooms With Cream Cheese & Sausage image

I first had these back in high school - too many years ago to think about now. I've been making them ever since. Now, whenever any of my friends have a get-together, I'm expected to bring them! You've been warned!! They're addictive.

Provided by Lissa Sprenne

Categories     Lunch/Snacks

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 4

2 (12 ounce) packages white button mushrooms, cap size doesn't really matter
1 (8 ounce) package cream cheese
1 (8 ounce) package sausage
1/4 cup butter (melted, quite optional!)

Steps:

  • Preheat oven to 350 Fahrenheit.
  • Separate caps and stems while cleaning the mushrooms.
  • If cleaning with water, let them drain for a bit.
  • Start cooking the sausage in frying pan, at a medium to medium/high temperature.
  • While the sausage is cooking, put the cream cheese into a mixing bowl so it can soften and mince the stem pieces.
  • Spice the sausage to taste. Garlic is a good addition.
  • Just before the sausage is done, add the stem pieces and finish cooking.
  • Drain off the excess grease and add the sausage/stem mixture into the cream cheese.
  • Mix together well using a wooden spoon or your hands. Be careful, as it will be rather hot.
  • Set the caps into a 13x9 pan (or larger) with sides.
  • Optional! Melt enough butter to just put a little in the bottom of each cap or just brush some over the top of each after they're filled. You can put any extra butter in the bottom of the pan.
  • Fill the caps with the cream cheese/sausage/stem mix.
  • Add a small amount of water to the bottom of the pan, just enough to cover the bottom.
  • Bake for 30 to 45 minutes, or until the tops are crusty and the mushrooms have turned dark.
  • Scoop them out of the pan with a slotted spoon and arrange them on a plate.
  • Serve warm. They reheat well, so you can make them ahead of time.
  • *VARIATION 1: Add dried bread crumbs to the mix to make a larger batch without adding more cream cheese or sausage. Onions are also another popular addition.
  • *VARIATION 2: Use one 8oz. box of cream cheese to two 8oz. pkgs of sausage. It makes for a larger batch that is less rich and tastes just as good.
  • *FUN HINTS: The cream cheese mix is also very good on bread or crackers! This comes in handy if you you think there might be someone who doesn't like mushrooms - save some of the mix to the side for them to dip with.

EASY CREAM CHEESE STUFFED MUSHROOMS



Easy Cream Cheese Stuffed Mushrooms image

This is a very easy, very delicious recipe for stuffed mushrooms. The amount of filling is quite arbitrary, as mushrooms vary in size.

Provided by beekm

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

8 fresh mushrooms
1 (8 ounce) package cream cheese
2 tablespoons grated parmesan cheese
1 teaspoon garlic salt

Steps:

  • Cut stems out of washed mushrooms, leaving the cap hollow.
  • Sautee the stems and add them to your dinner, Mmmm!
  • Mix softened cream cheese with parmesan cheese and garlic salt.
  • Fill mushroom caps with mixture so they are overflowing a bit.
  • Bake at 450 degrees F for 15 minutes, or until the mushrooms are tender.

BACON AND CREAM CHEESE STUFFED MUSHROOMS



Bacon and Cream Cheese Stuffed Mushrooms image

Make and share this Bacon and Cream Cheese Stuffed Mushrooms recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 35m

Yield 25 mushrooms

Number Of Ingredients 5

8 ounces cream cheese, softened
4 -6 slices bacon, fried and crumbled, reserve fat
1 small onion, finely chopped
20 -25 large mushrooms, stems removed
8 mushroom stems, finely chopped

Steps:

  • Preheat oven to 350°F.
  • Saute onion and mushroom stems in bacon fat until tender.
  • Drain off excess fat.
  • Mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable.
  • Stuff each mushroom and bake for 10-15 minutes.
  • Finish under the broiler just until tops are golden.

STUFFED CREAM CHEESE MUSHROOMS



Stuffed Cream Cheese Mushrooms image

Delicious appie with a kick. Always a party favorite when we make them. I usually double the recipe.

Provided by Lindsay Smith

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 6

Number Of Ingredients 9

1 serving cooking spray
12 whole fresh mushrooms, tough ends trimmed
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
¼ cup grated Parmesan cheese
¼ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon cayenne pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray.
  • Clean mushrooms with a damp paper towel. Carefully break stems from mushrooms. Chop stems extremely fine.
  • Heat oil in a large skillet over medium heat. Fry chopped mushroom stems and garlic in hot oil until any moisture has disappeared, taking care not to burn the garlic, 3 to 5 minutes. Spread mushroom mixture into a bowl to cool completely, about 10 minutes.
  • Stir cream cheese, Parmesan cheese, black pepper, onion powder, and cayenne pepper with the mushroom stems and garlic until very thick and completely mixed. Use a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange stuffed mushrooms onto the prepared cookie sheet.
  • Bake in preheated oven until piping hot and liquid starts to form under the caps, about 20 minutes.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 2.9 g, Cholesterol 44 mg, Fat 16.4 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 9.2 g, Sodium 163.6 mg, Sugar 0.8 g

BACON, ONION, & CREAM CHEESE STUFFED MUSHROOMS



Bacon, Onion, & Cream Cheese Stuffed Mushrooms image

I have read about recipes similar to this, but I put my own spin on it. It was a big hit at my get-together the other night, and I really wanted to share my version of this recipe. It is super simple!

Provided by CyndiCB

Categories     Pork

Time 22m

Yield 8 serving(s)

Number Of Ingredients 6

24 mushrooms, remove the stems
8 ounces low-fat cream cheese, bring to room temperature
1/2 lb bacon, chopped
1 small onion, finely chopped
1 teaspoon garlic, crushed
1/4 teaspoon black pepper, I prefer the cracked black pepper

Steps:

  • Preheat oven to 350 degrees.
  • In large skillet, add bacon pieces, cook until done. Set aside bacon. Cook onions in bacon fat until cooked. Set aside with bacon. Allow grease to drain as much as possible. Place each of the mushroom caps into a mini-muffin tin and set aside.
  • In a small mixing bowl, add cream cheese, garlic, and pepper. Combine ingredients well. Add onion and bacon to mix. Take a plastic storage back and place the bacon mixture into it, and push all the mixture down into one corner. Snip the corner of the bag to allow the bacon mixture to be pushed through. Squeeze the bacon mixture in to each of the mushroom caps, until all caps are filled.
  • Place the mushrooms in the oven for 10-12 minutes until bacon mixture is light brown. Enjoy!

CRAB STUFFED MUSHROOMS WITH CREAM CHEESE AND BACON



Crab Stuffed Mushrooms with Cream Cheese and Bacon image

Creamy goodness in a little wrapper

Provided by Theresa Burgess

Categories     Seafood Appetizers

Time 40m

Number Of Ingredients 13

1 c lump crab meat picked clean of shells
1/2 c cream cheese softened
1/2 c fresh parsley chopped
1/2 c green onion chopped
1/4 c celery chopped
1 tsp garlic minced
1 pkg medium size mushrooms (white or brown)
1/2 c italian bread crumbs
5 slice applewood bacon
1/4 c green or red bell pepper chopped
1 Tbsp butter, melted
1 tsp vegetable oil
salt and pepper to taste

Steps:

  • 1. Preheat the oven to 375 degrees F. Coat baking sheet lightly with vegetable oil.
  • 2. Remove stems from mushrooms and chop finely. Combine the crabmeat, cream cheese, parsley, green onions,celery, bell pepper, chopped mushroom stems, garlic, butter and bread crumbs. Add salt and pepper to taste .
  • 3. Stuff the mushroom caps with the mixture. Wrap each mushroom cap with 1/2 slice of bacon. (tuck end of bacon under bottom of mushroom cap)
  • 4. Place mushrooms on lightly oiled baking sheet. Bake for 20 minutes or until filling is hot and melted and bacon is crisp.

CREAM CHEESE STUFFED MUSHROOMS



Cream Cheese Stuffed Mushrooms image

I love parties and I love making appetizers for parties. The holidays especially are fun for me with appetizers. This recipe is fairly new to me, but I've made it already several times for my hubby's family. He is a mushroom fanatic. This recipe gets requested quite often for the holidays.

Provided by Tammy Raynes

Categories     Vegetable Appetizers

Number Of Ingredients 5

2 lb mushrooms
6 Tbsp margarine
1 8-oz pkg. cream cheese, softened
1/2 c crumbled blue cheese
2 Tbsp chopped onion

Steps:

  • 1. Remove mushroom stems; chop enough stems to measure 1/2 cup. Cook half of mushroom caps in 3 tablespoons margarine over medium heat for 5 minutes; drain. Repeat with remaining mushroom caps and margarine.
  • 2. Combine cream cheese and blue cheese, mixing until well blended. Stir in chopped stems and onions; fill mushroom caps. Place on cookie sheets; broil until golden brown.

CREAM CHEESE STUFFED MUSHROOMS



CREAM CHEESE STUFFED MUSHROOMS image

Categories     Mushroom     Appetizer     Bake

Yield 12 Mushrooms

Number Of Ingredients 8

12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup shredded cheddar cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems. 2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool. 3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet. 4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

CREAM CHEESE STUFFED MUSHROOMS



Cream cheese stuffed mushrooms image

A steakhouse makes these and I went home and made my own ,these taste just like the one's they serve. You will love these.

Provided by cheryl betts

Categories     Other Side Dishes

Number Of Ingredients 6

mushroom caps (as many as you can put in a 8 in pie pan)
1- 8 oz pkg softened cream cheese
1 whole green onion top, chopped fine
1 slice of cooked bacon copped fine- you can use bacon bites if you prefer about 1 tablespoon if you use the bits
about 3/4 cup shredded cheddar cheese(more or less as you prefer)
about 4 tablespoons melted butter) more or less

Steps:

  • 1. clean mushrooms pull stems out. Roll mushrooms in melted butter.Place in pie pan
  • 2. Mix cream cheese,green onion,& bacon. Stuff the mushrooms with mixture.( I will poor any remaining butter over mushrooms) Top with cheese.Bake in 350 degree oven until mushrooms are tender and cheese is melted.

Tips:

  • Choose the right mushrooms. Larger, flatter mushrooms like portobellos or cremini mushrooms are best for stuffing.
  • Clean the mushrooms thoroughly. Use a damp paper towel to wipe away any dirt or debris.
  • Remove the stems. Use a spoon to gently scoop out the stems, leaving the caps intact.
  • Stuff the mushrooms generously. Don't be afraid to pack the stuffing in tightly.
  • Bake until the mushrooms are tender and the stuffing is golden brown. This usually takes about 20-25 minutes.
  • Serve the mushrooms immediately. They are best enjoyed hot out of the oven.

Conclusion:

Cream cheese stuffed mushrooms are a delicious and versatile appetizer or side dish. They can be made with a variety of different fillings, so you can easily customize them to your own taste. They are also relatively easy to make, so they are perfect for busy weeknights. Whether you are looking for a simple snack or a more elaborate dish, cream cheese stuffed mushrooms are sure to please.

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