Cream cheese stuffed mushrooms are my go-to appetizer! Mushroom caps are stuffed with a savory, creamy filling of cream cheese, and seasoned with green onion, garlic, and bacon. The taste is unbelievable and they are so easy to make!
Stuffed mushrooms have long been on my list of favorite appetizers. I love the way the earthy mushrooms meld with the herb-seasoned cream cheese filling. They’re the perfect savory appetizer that is always quickly devoured.
Why this recipe for stuffed mushrooms with cream cheese is the BEST!
- Stuffed mushrooms are a quick and easy appetizer to make. The hardest part is the chopping, but even that doesn’t take too long.
- They’re the cutest little bite-sized app. The perfect finger food for your next party.
- Perfect as a simple appetizer or a side dish.
- This is an easy appetizer to prep a day ahead of time then just bake them the next day.
The ingredients in this mushroom appetizer create a creamy, savory taste in each bite! Here are the key ingredients you’ll need for cream cheese stuffed mushrooms.
- Mushrooms. You can use baby bella (aka crimini mushrooms) or white mushrooms. I prefer to use baby bellas since I feel they have a richer flavor since they are picked later than white mushrooms.
- Garlic and butter. You’ll fry the mushroom stems in this delicious mixture.
- Cheese! Cream cheese is the star of the show and holds the ingredients together but the parmesan adds a nice sharpness to the flavor mix.
- Bacon. Because doesn’t bacon make everything better? (Check out this post for an easy method for making bacon in the oven.)
How To Make These Bacon Cream Cheese Stuffed Mushrooms.
Making these baked stuffed mushrooms takes just a little bit of prep.
- First, separate the stems from the mushroom caps and chop them finely. Then toss them in a pan with some butter and garlic and saute them until they’re soft, about five minutes. Remove them from the skillet and allow them to cool.
- Once the mushroom mixture is cool, add in the rest of the ingredients and mix until well combined.
- Using a small spoon, fill each mushroom with the cream cheese mixture and place them on a parchment-lined baking sheet. (You can also use a slipmat.)
- Bake the stuffed cream cheese mushrooms for 20 minutes in the oven at 350 degrees, until the mixture is bubbling and the mushrooms start to release some moisture. Then broil for 1-2 minutes on high. Watch them carefully at this point to ensure the tops don’t burn or get too brown.
- Remove the baked mushrooms from the oven and allow them to cool for about 5 minutes before serving.
How To Clean Mushrooms
Mushrooms are famous for absorbing water and washing them in water can sometimes make them a bit water-logged. If you’re going to be sauteeing them, it’s probably fine to rinse them in a colander quickly to get the dirt off. But because the mushrooms being used in this recipe are going to be stuffed, I find it’s easier to do that if they are dry.
So, I recommend that for this recipe, you use a paper towel or small brush to brush the dirt off.
Variations for this recipe:
- Sub in sausage for the bacon. Yep, and it’s just as delicious as it sounds.
- Use portobellos. You can make giant stuffed mushrooms using portobello mushrooms and the same filling as below. These make for a nice side dish at a meal.
- Use the filling for cracker dip. You may find that you have extra cream cheese filling after you’ve filled all your mushroom caps. No problem - this works great as a dip with crackers!
FAQs & Tips For Success
- Is this recipe vegetarian? The bacon makes these creme cheese stuffed mushrooms NOT vegetarian. But if your looking for a vegetarian version, the bacon can easily be omitted.
- Can I make thee stuffed without the cheese? Well, the name of the recipe is cream cheese stuffed mushrooms, but yes, you can, and they’re still pretty delicious. If you’re looking to make these truly vegan, just sub in olive oil for the butter and omit the bacon.
- Why are my mushrooms watery? Mushrooms naturally release liquid as they cook. However they will still taste delicious and you won’t even notice the moisture when you transfer them to a serving tray.
- Can I make these cream cheese stuffed mushrooms in advance? Yes! The best way to do this is to prepare the filling, stuff the mushroom caps, and then cover and store them in the fridge until you’re ready to bake them. They will come out perfect. In fact, the extra time in the fridge will allow the flavors to blend a bit more, making them that much more flavorful.
- How long will they keep? You can store the unbaked stuffed mushrooms, and the cooked cream cheese stuffed mushrooms in the refrigerator for about 2-3 days. But they won’t last that long!!
- How do I reheat stuffed mushrooms once they’ve been baked? You have two options here. You can heat them in a microwave oven for about 3 minutes, and they will still taste delicious and hold up well. Or, you can reheat them in the oven at 380 degrees for about 10 minutes, or until the cream cheese filling is slightly bubbling. (Just be sure that they don’t burn! If they look like they are getting too brown, throw some aluminum foil over them.
- Can I freeze these cream cheese stuffed mushrooms? Yes, however only if they haven’t been baked. Once baked, the mushrooms release moisture and don’t hold up to freezing very well. If you want to freeze them pre-baked, just make the filling, stuff the mushrooms, and then place them in an airtight container, between layers of parchment paper. They’ll keep for about 2 months.
Did you make this recipe? Tag me with a pic @frontrangefed on IG! I love seeing your dishes!
More Delicious Appetizer Recipes
- Baked Pasta Nests With Meatballs
- Roasted Garlic
- Sheet Pan Nachos
- Wingstop Louisiana Voodoo Fries
- Fig Toasts With Cream Cheese And Honey
Cream Cheese Stuffed Mushrooms
- 18 whole, fresh baby bella mushrooms, stems removed
- 2 tablespoon olive oil
- 1 tablespoon butter 1
- 1 tbsp minced garlic
- 1 8 oz package cream cheese
- ¼ cup grated parmesan cheese
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 4 strips of cooked bacon, chopped
- 2 green onions, finely chopped
- ¼ cup panko breadcrumbs
- 1 teaspoon lemon juice
- Clean mushrooms by wiping them clean with a paper towel. Remove the stems and set the caps aside. Finely chop the stems.
- Sautee the chopped mushrooms and garlic in a large skillet over medium heat in olive oil and butter for about 5 minutes. Remove from heat and allow to cool.
- Add cream cheese, parmesan cheese, black pepper, onion powder, cayenne pepper, bacon pieces, chopped green onions, breadcrumbs, and lemon juice to mushroom mixture. Use a small spoon to fill each mushroom cap. Arrange on a baking sheet lined with parchment paper or a slipmat.
- Preheat your oven to 350 degrees. Bake caps in preheated oven for 20 minutes
- Broil on high for 2 minutes, watching carefully to avoid burning. The filling should be very slightly brown and bubbling.
- Allow the cream cheese stuffed mushrooms to cool for 5 minutes before serving. (They will be hot!)
- Make ahead? Yes -prepare mushrooms and filling, fill mushroom caps, and store in the refrigerator until you're ready to bake. (Should keep for about 3 days)
- Can you freeze them? Yes, but only pre-baked. Baked stuffed mushrooms won't hold up well.
- Reheating instructions. You can reheat these in the microwave for 3 minutes. Or, you can reheat them in the oven at 380 degrees for about 10 minutes, or until the cream cheese filling is slightly bubbling. (Just be careful to not burn them. If they look like they are getting too brown on the top, add a piece of aluminum foil over the top of them.)