Cream Cheese Stuffed Mushroom Caps

Cream Cheese Stuffed Mushroom Caps


  • 1/2# crimini mushrooms
  • 2 Tbsp butter
  • 2 garlic cloves, minced
  • ½ medium onion, finely diced
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 4 ounces cream cheese, softened
  • ⅓ cup shredded cheese of choice
  • ¼ cup finely chopped fresh parsley, plus more for garnish, optional


  • Preheat oven to 400°F. Grease a baking sheet with a little olive oil. Remove stems from the mushrooms, finely chop them, and set aside.
  • Melt the butter in a medium skillet over medium heat. Add the chopped mushroom stems and cook for 5 minutes, or until most of the moisture is gone. Add the onion, garlic, salt, and pepper, and cook for another 1 to 2 minutes, until the onion has softened. Transfer the mushroom mixture to a mixing bowl, and let it cool slightly.
  • To the mixing bowl, add the cream cheese, shredded cheese (reserve 1 tablespoon), and parsley. Stir until well combined.
  • Fill mushroom caps with the cheese filling, and evenly sprinkle the tops with shredded cheese.
  • Bake for 20 to 25 minutes, or until the top is golden and the mushrooms are slightly soft. Garnish with extra parsley to serve.

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