Go Back
–+ servings

Garlic Herb and Cream Cheese Stuffed Mushrooms

The ultimate crowd-pleasing holiday party appetizer! Tender, juicy cremini mushroom caps loaded with a savory, velvety filling of whipped garlic herb cream cheese, aged Parmesan, sautéed mushroom stems, and fresh herbs, crowned with golden buttery panko breadcrumbs and baked until sizzling hot.
Print Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 8 servings (3 to 4 stuffed caps each)
Calories: 165
Ingredients Method Nutrition Notes

Ingredients
  

For the Mushroom Caps
  • 24 to 28 medium whole cremini or white button mushrooms approx. 20–24 oz
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
For the Savory Garlic Herb Filling
  • 8 oz brick cream cheese softened to room temperature
  • 1/2 cup finely chopped mushroom stems from the hollowed mushrooms
  • 1 tbsp unsalted butter for sautéing stems
  • 3 cloves garlic finely minced
  • 1/2 cup freshly grated Parmesan cheese or Pecorino Romano
  • 1/4 cup shredded part-skim mozzarella for gooey melted pull
  • 2 tbsp fresh flat-leaf parsley finely chopped
  • 1 tsp fresh thyme leaves finely chopped
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp crushed red pepper flakes optional, for subtle warmth
For the Crispy Panko Topping & Garnish
  • 1/3 cup panko breadcrumbs
  • 1 tbsp melted butter
  • 2 tbsp finely grated Parmesan cheese
  • Fresh parsley leaves for serving

Method
 

Step-by-Step Instructions
  1. Prep the Oven & Baking Sheet: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper (or place an oven-safe wire rack on top of the baking sheet).
  2. Clean & Hollow the Mushrooms: Wipe mushroom caps clean with a damp paper towel. Gently snap off the mushroom stems. Set 24 of the best stems aside on a cutting board and finely mince them. Place the hollowed caps into a large bowl, toss gently with 2 tablespoons of olive oil, salt, and pepper, and arrange them hollow-side up on the prepared baking sheet.
  3. Sauté the Stems & Garlic: Melt 1 tablespoon of butter in a small skillet over medium heat. Add the minced mushroom stems and cook for 3 to 4 minutes until moisture evaporates and stems turn golden. Stir in the minced garlic and cook for 1 minute until fragrant. Remove from heat and let cool for 3 minutes.
  4. Mix the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese until smooth and creamy. Fold in the sautéed mushroom stems and garlic, grated Parmesan, shredded mozzarella, fresh parsley, thyme, onion powder, smoked paprika, and optional red pepper flakes until thoroughly combined.
  5. Stuff the Caps: Using a small spoon or cookie scoop, generously mound the garlic herb cream cheese filling into each hollowed mushroom cap, smoothing the tops slightly.
  6. Toss Crispy Panko: In a small bowl, stir together panko breadcrumbs, melted butter, and 2 tablespoons of grated Parmesan. Sprinkle a spoonful of the panko mixture over each stuffed mushroom cap, pressing lightly so it adheres.
  7. Bake to Golden Perfection: Bake at 400°F for 20 to 22 minutes, until the mushroom caps are tender and juicy, the cream cheese is hot and bubbling, and the panko topping is deeply golden-brown and crispy. (Tip: Broil for 1–2 minutes if you like extra browned tops!)
  8. Garnish & Serve: Let rest for 5 minutes before serving (the filling will be molten hot!). Garnish with freshly chopped parsley and serve warm on a festive platter!

Nutrition

Serving: 3gCalories: 165kcalCarbohydrates: 7gProtein: 5gFat: 13gSaturated Fat: 7gCholesterol: 35mgSodium: 260mgPotassium: 290mgFiber: 1gSugar: 2gVitamin A: 480IUVitamin C: 6mgCalcium: 95mgIron: 1.1mg

Notes

Chef Secrets: 1. Clean mushrooms gently with a damp paper towel rather than submerging them in water; mushrooms are like sponges and will absorb water, resulting in soggy caps. 2. Finely mince the discarded mushroom stems and sauté them in butter with garlic before folding into the cream cheese filling for concentrated savory umami depth. 3. Bake on a raised wire rack set inside a rimmed baking sheet if you prefer extra crispy bottoms that never sit in released juices.

Tried this recipe?

Let us know how it was!