There’s something magical about appetizers that disappear the moment they hit the table, and Garlic Cream Cheese Stuffed Mushrooms are exactly that kind of magic. Creamy, garlicky, cheesy goodness stuffed into tender mushroom caps and baked until golden brown—yes please! Whether you’re hosting game night, planning a holiday party, or just feel like treating yourself, these savory bites are guaranteed to impress.

I still remember the first time I brought these to a potluck. I barely had time to set them down before people started asking for the recipe. They’re that good. This recipe is foolproof, beginner-friendly, and packs major flavor into every bite. Let’s make these irresistible little treats together!

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Key Ingredients in Garlic Cream Cheese Stuffed Mushrooms

Button Mushrooms: Mild and tender, they act as little edible cups for the flavorful filling. Try to find ones that are uniform in size for even baking.
Cream Cheese: The star of the filling—rich, creamy, and the perfect carrier for garlic and herbs.
Garlic: Bold and aromatic. Fresh minced garlic gives the best punch.
Breadcrumbs: Add structure to the filling and a subtle crunch.
Parmesan Cheese: For a salty, nutty depth of flavor.
Parsley: Brightens the whole dish with freshness.
Olive Oil: Helps the mushrooms bake to golden perfection.
Salt & Pepper: Because no good dish is complete without them.

How to Make Garlic Cream Cheese Stuffed Mushrooms

Prep the Mushrooms: Preheat your oven to 375°F (190°C). Gently clean your button mushrooms with a damp towel and pop out the stems. Finely chop the stems and set them aside.
Make the Filling: In a mixing bowl, combine softened cream cheese, minced garlic, chopped mushroom stems, breadcrumbs, Parmesan, parsley, salt, and pepper. Mix until smooth and well combined.
Stuff the Mushrooms: Using a small spoon (or a piping bag for fancy vibes!), fill each mushroom cap with the creamy mixture.
Bake: Arrange the mushrooms on a lined baking sheet. Drizzle with olive oil and bake for about 25 minutes, or until the tops are golden and bubbly.
Cool and Serve: Let them cool for 5 minutes before serving. Garnish with a sprinkle of fresh parsley if you’re feeling fancy.

Golden baked garlic cream cheese stuffed mushrooms on a rustic wooden tray, with gooey cheese oozing from the top, garnished with fresh parsley.

Variations

Add Protein: Mix in crumbled cooked bacon or sausage for a meaty twist.
Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the filling.
Make It Vegan: Use vegan cream cheese and dairy-free Parmesan alternatives.
Breadcrumb Swap: Try panko for extra crunch or almond meal for a gluten-free option.

Pairings

Pair with a crisp white wine like Sauvignon Blanc or a dry Rosé.
Serve alongside charcuterie boards or bruschetta for a stunning appetizer spread.
Perfect next to a hearty pasta dish or grilled steak as a side dish.

Serving Suggestions

Serve warm straight from the oven with cocktail picks.
Add to a holiday appetizer table or game-day spread.
Place on a rustic wooden board with dipping sauces for presentation flair.

Common Mistakes to Avoid

❌ Using mushrooms that are too wet—always pat dry after cleaning.
❌ Overstuffing the caps, which can cause overflow during baking.
❌ Skipping the cooling step – hot filling can burn!
❌ Not seasoning the filling enough—taste it before stuffing.
❌ Using cold cream cheese – make sure it’s softened for easy mixing.

Tips and Tricks

✅ Choose mushrooms of similar size for even baking.
✅ Use a piping bag for neat, professional-looking stuffed caps.
✅ Make ahead and store in the fridge until ready to bake.
✅ Sprinkle extra Parmesan on top before baking for a golden crust.
✅ Line your baking sheet with parchment for easy cleanup.
✅ Garnish with chopped parsley or a drizzle of balsamic glaze before serving.

Final Thoughts

Garlic Cream Cheese Stuffed Mushrooms are the ultimate crowd-pleasing appetizer. They’re easy to make, full of bold, comforting flavors, and always disappear within minutes of serving. Whether you’re prepping for a dinner party or just want a savory snack, these little bites hit the spot every time. Trust me, once you try them, you’ll want to make them again and again!

Garlic Cream Cheese Stuffed Mushrooms

Bellina Groschen

Button mushrooms filled with a savory mixture of garlic, cream cheese, and breadcrumbs, baked to golden perfection.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Course Appetizer

Cuisine American

Servings 24 mushrooms

Calories 80 kcal

Ingredients

24 button mushrooms
4 ounces cream cheese softened
2 cloves garlic minced
1/4 cup breadcrumbs
2 tablespoons grated Parmesan cheese
2 tablespoons chopped parsley
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Preheat oven to 375°F (190°C). Clean the mushrooms and remove the stems. Finely chop the stems and set aside.
In a bowl, combine cream cheese, minced garlic, chopped mushroom stems, breadcrumbs, Parmesan cheese, parsley, salt, and pepper. Mix well.
Fill each mushroom cap with the cream cheese mixture.
Drizzle olive oil over the stuffed mushrooms. Bake for 25 minutes or until golden brown.
Let cool for 5 minutes before serving

Notes

You can prep these a day in advance and bake right before serving.

Want extra crispiness? Broil for 1–2 minutes at the end.

Add a pinch of nutmeg for a warm, savory undertone.

Don’t toss the mushroom stems—they’re packed with flavor!

Great for keto if you skip the breadcrumbs or sub almond meal.

Nutritional Information (per serving)

Calories: 80

Fat: 6g

Carbohydrates: 3g

Protein: 2g

Fiber: 0.5g

Sugar: 1g

The nutritional information provided for this recipe is an estimate and may vary based on specific ingredients used, portion sizes, and preparation methods.

Keyword stuffed mushrooms, appetizer, party food, cream cheese, garlic