Stuffed Mushrooms with Cream Cheese Recipe

Stuffed mushrooms are a beloved appetizer, often seen at gatherings, parties, and holiday dinners. The classic combination of earthy mushroom caps filled with a creamy, flavorful filling can be customized in a variety of ways. For this particular recipe, we’ll focus on a rich, velvety cream cheese filling that blends beautifully with the mushrooms’ natural flavor.

1. Introduction to Stuffed Mushrooms

Stuffed mushrooms are an elegant yet simple dish that adds flavor and sophistication to any meal. The mushrooms, typically white button or cremini varieties, are hollowed out and filled with a flavorful mixture of ingredients like cream cheese, herbs, garlic, and sometimes meat or other vegetables. They can be baked, broiled, or even grilled, making them a versatile option for a wide range of occasions.

Whether served as a starter or as part of a larger spread, stuffed mushrooms are always a crowd-pleaser. The balance of textures—soft, creamy filling inside a tender yet firm mushroom cap—along with the savory flavors of garlic, cheese, and herbs, makes for an irresistible bite.

2. History of Stuffed Mushrooms

Stuffed mushrooms date back to the mid-20th century and have become an iconic appetizer in American cuisine. Though the exact origin is unclear, it’s believed that the concept of stuffing mushrooms likely emerged from French cuisine, where stuffed vegetables and mushrooms were often served as part of fine dining. Early stuffed mushroom recipes primarily involved breadcrumbs, butter, and cheese, though contemporary versions (like this one with cream cheese) evolved to include more diverse and flavorful ingredients.

Stuffed mushrooms gained widespread popularity in the U.S. in the 1950s and 1960s, particularly as home cooks experimented with party and cocktail food. Over time, chefs and home cooks alike began to personalize the recipe, adding different meats, cheeses, and herbs to suit various tastes.

3. Why Cream Cheese?

Cream cheese is a popular choice for stuffed mushroom fillings because of its smooth, creamy texture and mild flavor, which acts as a perfect base for enhancing other ingredients. Unlike some cheeses, which can become greasy or overly tangy when melted, cream cheese maintains its creamy consistency and a subtle flavor that complements mushrooms beautifully. It also acts as a binding agent for the filling, ensuring everything sticks together inside the mushroom caps.

Moreover, cream cheese is incredibly versatile, pairing well with savory additions like garlic, herbs, spinach, and even bacon, making it an ideal choice for those looking to create a decadent and flavorful filling.

4. Optional Add-ins:

• Bacon: Crumbled bacon adds a smoky, savory touch to the filling, making it even more indulgent.
• Spinach: Sautéed spinach gives a pop of color and freshness to balance the richness of the cream cheese.
• Onion: Finely chopped onions or shallots add a slight sweetness and depth to the filling.
• Cheddar Cheese: For a sharper flavor, you can mix in some grated cheddar cheese along with the parmesan.

5. Essential Tools and Equipment

You don’t need a lot of fancy equipment to make stuffed mushrooms, but having a few key tools will make the process easier and more efficient:

• Baking Sheet: A large, flat baking sheet to arrange the stuffed mushrooms on.
• Spoon or Melon Baller: To hollow out the mushrooms. A small spoon or melon baller is perfect for gently removing the stems.
• Mixing Bowl: For combining the cream cheese filling ingredients.
• Oven: To bake the mushrooms until they’re golden and bubbly.
• Pastry Bag or Spoon: For filling the mushroom caps with the cream cheese mixture. A pastry bag can help you pipe the filling neatly, but a spoon will work just as well.
• Measuring Spoons: To ensure the right balance of herbs and seasonings.

6. Step-by-Step Recipe

Now, let’s get into the details of how to make your stuffed mushrooms with cream cheese.

Instructions:

1. Prepare the Mushrooms:
   • Preheat your oven to 375°F (190°C).
   • Clean the mushrooms with a damp cloth or paper towel. Gently remove the stems from each mushroom, making sure not to tear the caps. Set the caps aside.
   • Finely chop the stems and set them aside for use in the filling.
2. Prepare the Filling:
   • In a medium-sized mixing bowl, combine the softened cream cheese, grated Parmesan cheese, panko breadcrumbs, minced garlic, and chopped parsley.
   • If you’re using bacon, stir in the crumbled bacon at this stage.
   • Season the mixture with salt and pepper to taste.
   • Stir everything together until the mixture is well combined. The filling should be thick and creamy but spreadable.
3. Stuff the Mushrooms:
   • Use a spoon or a pastry bag to fill each mushroom cap with the cream cheese mixture. Pack the filling in tightly but don’t overfill—leave a little room at the top to avoid spillage during baking.
   • Arrange the stuffed mushrooms on a baking sheet, making sure they are close together but not touching.
4. Bake the Mushrooms:
   • Drizzle a little olive oil over the top of each stuffed mushroom to help them brown and crisp up.
   • Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
5. Serve:
   • Once the mushrooms are done baking, remove them from the oven and let them cool for a few minutes.
   • Garnish with extra fresh parsley, if desired, and serve warm.

7. Tips and Techniques

• Use fresh mushrooms: Fresh mushrooms will have the best texture and flavor, so avoid using pre-sliced or pre-packaged mushrooms.
• Do not overcook: Overbaking mushrooms can result in a rubbery texture. Keep an eye on the mushrooms as they bake and remove them once they are tender.
• Stuffing tips: If you don’t have a pastry bag, simply use a spoon or even your hands to stuff the mushrooms. Make sure the filling is compact but not overstuffed to avoid spilling.

8. Serving Suggestions

Stuffed mushrooms with cream cheese are perfect for any occasion, whether it’s a casual dinner or an elegant celebration. Here are a few ideas for serving:

• As an appetizer: Serve them with other appetizers like bruschetta, deviled eggs, or a cheese board.
• With a main course: Pair them with grilled meats, roasted chicken, or a simple pasta dish.
• As a side dish: They make a fantastic side dish to accompany steak or seafood.

9. Variations and Customizations

One of the best things about stuffed mushrooms is how versatile they are. While the base recipe with cream cheese, garlic, and Parmesan is delicious on its own, there are countless ways to customize the filling to suit your tastes or dietary preferences. Here are some variations to try:

a. Bacon and Cheddar Stuffed Mushrooms

Add a smoky, savory touch by incorporating crumbled bacon and sharp cheddar cheese into the cream cheese mixture. The combination of rich, creamy filling with the crispy bacon is an irresistible flavor pairing. You can also sprinkle extra cheddar on top before baking for a melty, golden finish.

b. Spinach and Artichoke Stuffed Mushrooms

Inspired by the popular spinach and artichoke dip, this variation uses spinach and marinated artichokes in the filling. Sauté the spinach until wilted and chop the artichokes into small pieces before mixing them into the cream cheese. This version adds a fresh, earthy flavor that complements the richness of the cheese.

c. Italian-Style Stuffed Mushrooms

For an Italian twist, swap the Parmesan cheese for mozzarella and add some Italian seasoning (like basil, oregano, and thyme). You could also stir in some finely chopped sun-dried tomatoes or olives for an extra punch of flavor. For a more substantial filling, add ground Italian sausage or pancetta.

d. Vegan Stuffed Mushrooms

For a dairy-free version, substitute the cream cheese with cashew cream or a store-bought vegan cream cheese. Nutritional yeast can be used in place of Parmesan for a cheesy, umami flavor, and you can add chopped mushrooms stems, garlic, onions, and spinach for additional flavor and texture.

e. Crab Stuffed Mushrooms

For a seafood variation, add crab meat to your cream cheese mixture. You can use either fresh crab or canned crab, making sure to drain it well before mixing it into the filling. This creates a rich, savory seafood appetizer that’s perfect for special occasions.

f. Stuffed Mushrooms with Herbs and Goat Cheese

For a tangy, herbaceous twist, mix in crumbled goat cheese and a variety of fresh herbs, such as rosemary, thyme, and sage. Goat cheese adds creaminess while the herbs infuse the filling with aromatic flavors, making these mushrooms ideal for herb lovers.

g. Buffalo Chicken Stuffed Mushrooms

Take the classic buffalo chicken dip and adapt it for mushrooms! Mix cooked, shredded chicken with cream cheese, hot sauce, and ranch dressing. This spicy and creamy filling will give your stuffed mushrooms a fun, bold kick.

10. Common Mistakes to Avoid

While stuffed mushrooms are relatively easy to make, there are a few common mistakes that can lead to less-than-perfect results. Here’s how to avoid them:

a. Overfilling the Mushrooms

It’s tempting to load up each mushroom cap with as much filling as possible, but overstuffing can lead to a mess in the oven. The filling may spill out, and the mushrooms may not cook evenly. Be sure to fill each mushroom with a generous but moderate amount of filling. The filling should slightly mound above the edge of the mushroom, but avoid overstuffing.

b. Underseasoning the Filling

Mushrooms themselves have a very subtle flavor, so the filling needs to be well-seasoned to bring out its full potential. Don’t skimp on salt, pepper, and herbs. Taste your filling before stuffing the mushrooms to ensure it’s flavorful. Don’t forget to check the seasoning before baking!

c. Not Removing the Mushroom Stems Properly

The stems need to be removed to make room for the filling, but be careful not to tear the mushroom caps. If you have trouble with this, you can use a small spoon or melon baller to gently scrape out the insides of the mushroom caps.

d. Overbaking the Mushrooms

Mushrooms release moisture as they cook. Overbaking them can cause the filling to dry out and the mushrooms to become rubbery. Be sure to keep an eye on your stuffed mushrooms, and take them out when the mushrooms are tender and the filling is golden brown.

e. Not Draining the Mushroom Stems or Fillings

Mushroom stems and other ingredients like spinach or artichokes can release moisture while cooking. Be sure to drain these ingredients well before adding them to your filling. Excess moisture can make the filling soggy or cause it to lose its structure.

11. Healthier Alternatives

If you’re looking to make a lighter or healthier version of stuffed mushrooms with cream cheese, there are several substitutions and tips you can use:

a. Low-Fat Cream Cheese or Greek Yogurt

Instead of regular cream cheese, opt for light cream cheese or Greek yogurt. Greek yogurt provides a creamy texture with added protein and less fat, while light cream cheese has fewer calories but still offers a similar texture to regular cream cheese.

b. Skip the Breadcrumbs or Use Whole Wheat

Traditional breadcrumbs can be high in refined carbohydrates. Consider skipping them entirely or using whole wheat panko breadcrumbs for added fiber and a healthier alternative. You can also use ground nuts, like almonds or walnuts, for a crunchy texture without the carbs.

c. Use Veggies to Bulk Up the Filling

Add more vegetables to your stuffing mixture to reduce the overall calorie density while increasing fiber and nutrients. Finely chopped spinach, zucchini, or bell peppers can be mixed into the filling to add more bulk and flavor without adding many extra calories.

d. Skip the Bacon

Bacon adds flavor, but it’s also high in fat and sodium. You can either leave the bacon out entirely or substitute it with turkey bacon, which has less fat and calories. Alternatively, use sautéed mushrooms or onions for a savory, low-fat alternative.

e. Portobello Mushrooms

If you want a larger serving, consider using Portobello mushrooms. These large, meaty mushrooms can be stuffed similarly and will hold more filling. They’re also a bit heartier and contain more nutrients than smaller mushrooms.

12. Pairing Stuffed Mushrooms with Drinks

Stuffed mushrooms are versatile and can be paired with a variety of drinks, depending on the filling and the occasion. Here are some suggestions for both alcoholic and non-alcoholic drink pairings:

a. Wine Pairings

• White Wine: A crisp white wine, such as Chardonnay, Sauvignon Blanc, or Pinot Grigio, pairs beautifully with stuffed mushrooms. The acidity and light fruit notes balance the richness of the creamy filling.
• Red Wine: A light red wine, such as Pinot Noir, pairs well with mushroom-based dishes due to its earthy undertones. Avoid heavy, tannic reds, which may overpower the flavors of the mushrooms.
• Sparkling Wine: A dry Prosecco or Champagne is another great option. The bubbles and acidity help cleanse the palate between bites, making these wines great for appetizers.

b. Beer Pairings

• Light Lager or Pilsner: A crisp, light lager or pilsner complements the rich, creamy filling without overwhelming it. These beers are refreshing and will cut through the richness of the cheese.
• Amber Ale: If you prefer a slightly malty beer, an amber ale with its toasty caramel notes would be a good match, particularly with bacon or meat-filled mushrooms.
• IPA: A hoppy IPA can work well with mushrooms that have a smoky or spicy filling (such as bacon or buffalo chicken). The bitterness of the hops contrasts nicely with the richness of the filling.

c. Non-Alcoholic Pairings

• Iced Tea: A cold glass of unsweetened iced tea, either plain or with a splash of lemon, can be a great palate cleanser alongside stuffed mushrooms. The mild bitterness complements the richness of the cheese.
• Sparkling Water: A refreshing sparkling water with a twist of lemon or lime is an excellent, neutral choice that won’t compete with the flavors of the mushrooms.
• Herbal Tea: For a soothing, non-alcoholic option, try pairing stuffed mushrooms with an herbal tea like chamomile or peppermint. The lightness of the tea won’t overpower the dish and can help to refresh your palate.

13. Conclusion

Stuffed mushrooms with cream cheese are a timeless appetizer that can easily be tailored to suit a variety of tastes and dietary preferences. With just a few basic ingredients and a bit of creativity, you can create an array of delicious, sophisticated variations. Whether you’re hosting a dinner party, preparing a holiday meal, or simply looking for a satisfying snack, stuffed mushrooms will never disappoint.

By following this detailed guide, you should feel confident making perfect stuffed mushrooms, from the traditional recipe to experimenting with new and exciting flavors. Remember to have fun with the recipe, try different combinations, and don’t be afraid to make it your own!

Yield: 4

Stuffed Mushrooms with Cream Cheese Recipe

Print

Stuffed mushrooms are a beloved appetizer, often seen at gatherings, parties, and holiday dinners. The classic combination of earthy mushroom caps filled with a creamy, flavorful filling can be customized in a variety of ways. For this particular recipe, we’ll focus on a rich, velvety cream cheese filling that blends beautifully with the mushrooms' natural flavor.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 16 large white mushrooms, stems removed and cleaned
• 4 oz cream cheese, softened
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon breadcrumbs (optional for topping)
• 1 tablespoon melted butter (optional for topping)

Instructions

1. Prepare the Mushrooms:
   Preheat the oven to 375°F (190°C).
   Remove the stems from the mushrooms and set them aside. Gently clean the mushroom caps with a damp cloth.
   
2. Make the Filling:
   In a small bowl, combine the cream cheese, Parmesan cheese, parsley, garlic, olive oil, salt, and black pepper. Stir until the mixture is smooth and well combined.
   
3. Stuff the Mushrooms:
   Spoon the cream cheese mixture into each mushroom cap, filling them generously.
   
4. Optional Topping:
   If using breadcrumbs, mix them with the melted butter, then sprinkle over the stuffed mushrooms for a crispy topping.
   
5. Bake the Mushrooms:
   Arrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
   
6. Serve:
   Remove from the oven and let cool slightly before serving. Garnish with additional chopped parsley if desired.

Notes

• Add-ins: Feel free to add crumbled cooked sausage, bacon, or spinach to the cream cheese mixture for extra flavor.
• Make Ahead: Prepare the stuffed mushrooms ahead of time and refrigerate them until ready to bake.
• Vegan Option: Substitute cream cheese with a dairy-free alternative for a vegan version.