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Foolproof Cream Cheese and Herb Stuffed Mushrooms

Three perfectly baked stuffed mushrooms recipe appetizers topped with creamy filling, grated cheese, and fresh parsley.
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Make these easy stuffed mushrooms for a crowd-pleasing appetizer ready in under 30 minutes. This recipe uses simple ingredients for savory, cheesy bites perfect for parties or weeknight sides.

Ingredients

Scale
  • 1 pound white or cremini mushrooms, stems removed
  • 8 ounces cream cheese, softened
  • 4 ounces Boursin cheese (or 2 ounces extra cream cheese plus 1 teaspoon dried herbs like thyme and oregano)
  • 1/2 cup grated Parmesan cheese, divided
  • 2 cloves garlic, minced
  • 1/4 cup Italian breadcrumbs
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet or line it with parchment paper.
  2. Wipe the mushroom caps clean with a damp cloth. Gently remove the stems and finely chop the stems. Set the caps aside.
  3. In a medium bowl, combine the softened cream cheese, Boursin cheese (if using), chopped mushroom stems, minced garlic, and chopped parsley. Mix until the filling is smooth and well combined.
  4. Stir in 1/4 cup of the Parmesan cheese and the Italian breadcrumbs into the cheese mixture. Season lightly with salt and pepper.
  5. Spoon the filling evenly into the mushroom caps, mounding it slightly on top.
  6. Arrange the stuffed mushrooms on the prepared baking sheet. Drizzle the tops lightly with olive oil.
  7. Bake for 18 to 20 minutes, or until the mushrooms are tender and the filling is lightly golden brown.
  8. Remove from the oven and immediately sprinkle the remaining 1/4 cup of Parmesan cheese over the hot tops. Serve warm as a delicious bite-sized appetizer.

Notes

  • For a richer flavor, substitute half of the cream cheese with soft Brie cheese, rind removed.
  • If you want a meatier filling, mix in 1/2 cup of cooked, crumbled Italian sausage before stuffing the caps.
  • These savory baked appetizers can be prepped ahead; cover and refrigerate the filled mushrooms for up to 4 hours before baking. Add 5 minutes to the bake time if cooking straight from the refrigerator.

Nutrition

Find it online: https://seventhflavour.com/stuffed-mushrooms-recipe-easy-quick-appetizer/