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Stuffed Mushrooms with Cream Cheese: Easy 5-Step Party Appetizer

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These stuffed mushrooms feature a creamy, tangy cream cheese filling with parmesan and fresh herbs, topped with crispy panko breadcrumbs. Quick to prepare and always a crowd-pleaser, they’re perfect for parties, potlucks, or cozy nights in.

Ingredients

Scale
  • 16–20 medium button or cremini mushrooms (about 1 lb), wiped clean and stems removed
  • 8 oz cream cheese, softened
  • 1/4 cup parmesan cheese, finely grated
  • 2–3 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped (plus more for topping)
  • 1/4 cup panko breadcrumbs
  • 2 tbsp olive oil (1 tbsp for topping, 1 tbsp for drizzling or brushing caps)
  • Salt and black pepper, to taste
  • Optional: 1-2 green onions, finely sliced
  • Optional: 2 slices cooked bacon, crumbled
  • Optional: Pinch of red pepper flakes

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet or ovenproof dish with parchment paper.
  2. Wipe mushrooms clean with a damp paper towel. Twist and pull out stems. Set aside caps and finely chop about half the stems (optional, for extra flavor).
  3. In a medium mixing bowl, combine softened cream cheese, grated parmesan, minced garlic, chopped parsley, salt, and black pepper. Add optional chopped mushroom stems, green onions, or bacon if using. Mix until smooth and creamy. Taste and adjust seasoning.
  4. Using a small spoon or cookie scoop, fill each mushroom cap generously with the cream cheese mixture. Arrange stuffed caps on the prepared baking sheet.
  5. In a small bowl, mix panko breadcrumbs with 1 tbsp olive oil and 1 tbsp chopped parsley. Sprinkle mixture over each stuffed mushroom, pressing lightly so it sticks.
  6. Bake for 12-15 minutes, or until tops are golden brown and filling is bubbly. For extra browning, broil for 1-2 minutes at the end, watching closely.
  7. Serve warm, garnished with extra parsley if desired.

Notes

For best results, use room temperature cream cheese. Wipe mushrooms instead of rinsing to prevent sogginess. You can prep and stuff mushrooms ahead, refrigerate, and bake just before serving. For gluten-free, use GF panko; for dairy-free, use plant-based cream cheese and parmesan. Add bacon or green onions for extra flavor, or swap herbs to taste.

Nutrition

Keywords: stuffed mushrooms, cream cheese, party appetizer, easy, vegetarian, finger food, holiday, potluck, mushrooms, panko, parmesan

Find it online: https://tessierecipes.com/stuffed-mushrooms-with-cream-cheese-easy-5-step-party-appetizer/