Just a few ingredients are needed to make these simple stuffed mushrooms with a creamy herbed filling and lots of melted butter.
If you need a side dish or appetizer, you cannot go wrong with these easy roasted mushrooms. The cream cheese filling is so simple you may already have all the ingredients you need to make these right now!
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I make these stuffed mushrooms anytime I make pasta dishes like porcupine meatballs and zoodles or zesty cheesy chicken and spaghetti. They also go great with steaks instead of traditional mushrooms and onions. Or keep it simple, and make these as an appetizer by serving with a sliced baguette and drizzling with the rich melted butter.
Ingredients
These stuffed mushroom caps have-
- Whole white mushrooms. Traditional white mushrooms are used in this recipe but they could be swapped out for baby portobello.
- A simple filling of cream cheese and seasonings. Pantry staple seasonings are the key to this quick cream cheese filling.
- Butter and olive oil. Coats the mushrooms in a light butter sauce as it bakes.
Visit YouTube for a video of how to make these
Simple Stuffed Mushrooms
How to make mushrooms with cream cheese filling step-by-step
Preheat the oven to 375 degrees.
In a small bowl add a package of softened cream cheese. Sprinkle on top the garlic powder, salt and pepper, and dried parsley.
Use a knife to stir everything together.
For the mushrooms, use a lightly damp paper towel to remove any debris from the mushrooms.
Do not use a soaking rag or wash the mushrooms directly with water, this will make them soggy.
Remove the stems so that there is a well in the center of the mushrooms.
Use the knife to scoop the cream cheese mixture out of the bowl and add it to the center of each mushroom.
Add the mushrooms to a small cast iron pan or a baking dish that’s been lightly brushed with olive oil.
Once the mushrooms have all been stuffed, put them into the oven for 15 minutes.
Turn off the heat and remove the cast iron pan from the oven.
Cut slices of butter and add to the pan around the mushrooms. Put back into the oven to let the butter melt for another 3-4 minutes.
Tips & Variations
- After adding the butter to the pan, make sure to turn off the oven heat to make sure that the butter doesn’t burn. You just want the butter to melt.
- Add cooked hot Italian sausage to the cream cheese filling for even more flavor
- Serve with this homemade French bread from Lil’ Luna for soaking up the butter
Storage
Add leftovers to a covered container and refrigerate. Eat within 3 days. Reheat in the microwave for 45 seconds or reheat in the oven or air fryer at 375 degrees for 5 minutes.
It is not recommended to freeze these stuffed mushrooms.
More dishes to serve with easy stuffed mushrooms
Serve any way you wish either as an appetizer or a side dish. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Simple Stuffed Mushrooms
Equipment
- cast iron pan
Ingredients
- 12 ounces whole white mushrooms cleaned and stems removed
- 8 ounces cream cheese softened
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon olive oil
- 2 tablespoons butter sliced to add to pan
Instructions
- Preheat the oven to 375 degrees.
- In a small bowl add a package of softened cream cheese. Sprinkle on top the garlic powder, salt and pepper, and dried parsley.8 ounces cream cheese, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried parsley
- Use a knife to stir everything together.
- For the mushrooms, use a lightly wet paper towel and remove any debris from the mushrooms.12 ounces whole white mushrooms
- Remove the stems so that there is a well in the center of the mushrooms.
- Use the knife to scoop the cream cheese mixture out of the bowl and add it to the center of each mushroom.
- Add the mushrooms to a small cast iron pan, or a baking dish, that's been lightly brushed with olive oil.1 teaspoon olive oil
- Once the mushrooms have all been stuffed, put them into the oven for 15 minutes.
- Turn off the heat and remove the cast iron pan from the oven.
- Cut slices of butter and add to the pan around the mushrooms. Put back into the oven to let the butter melt for another 3-4 minutes.2 tablespoons butter
- Serve any way you wish either as an appetizer or side dish. Enjoy!
Video
Notes
Tips for making this recipe:
- Do not use a soaking rag or wash the mushrooms directly with water, this will make them soggy.
- Make sure to turn off the oven heat to make sure that the butter doesn’t burn. You just want the butter to melt.
- To store: Place in a covered container and eat within 3 days. Reheat in the microwave for45 seconds.
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Last Updated on April 23, 2023 by Erin@BottomLeftoftheMitten
Delicious!
Thank you, Lori!
Looks good oh, I haven’t tried it but I will in the future. We eat a lot of mushrooms at our house because they were so good for you. I never stuff them with cream cheese before. I guess there are a lot of things you can use oh, thanks for the idea.
Thank you, Deanna! They make a really easy side, we love to serve them with spaghetti & meatballs or as a quick appetizer. I hope your family loves them!
Can I use other type of mushrooms
Yes, this recipe works well with baby portobello mushroom too!
Why not chop the mushroom stems and add them to the cream cheese?
While I do not use that step for this recipe, I don’t see how it could hurt, and then you don’t waste the stems.
I added the stems and about 2 tbsp finely diced red onion to the recipe and it was great!
I am so glad you enjoyed them, Emma! Great tips for the additions too.