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I have a relative that brings stuffed mushrooms to every family gathering or holiday meal but no one ever says a negative word about it. They just rush into the kitchen to grab one as fast as they can because they know that those mushrooms will be gone lickety-split. And they know that they’re good. Really good. Packed with a creamy, cheesy garlic-herb filling, these Cream Cheese Stuffed Mushrooms are the perfect appetizer. Bite-sized but hearty, they’re rich but not quite rich or hearty enough to ruin your meal. (Unless you can’t resist the temptation to make a meal solely out of them, that is.)

The good news is you don’t have to wait for a holiday gathering or a beloved relative to make these, they’re easy to do on your own. You just start by removing the stems from a pound of small mushrooms. (Baby bella or cremini work well.)

And then chopping those stems up finely.

The chopped stems get sauteed in butter until they’re nice and soft…

… and then they’re joined by garlic, thyme, cream cheese, and parmesan.

Once everything is melty and smooth, you pipe the filling into the hole in each mushroom cap…

… and then you bake them until they’re lightly golden brown and the mushrooms themselves are tender.

The combination of earthy mushroom and herby creaminess here is really second-to-none. Since they work for a number of diets (gluten-free, vegetarian…) they’re a great option to bring to parties or potlucks – they always go fast. They’re as foolproof as bite-sized food gets!

Serves 6

10m prep time

15m cook time

Rated 4.5 out of 5
Rated by 139 reviewers
  • 1 lb baby bella or cremini mushrooms
  • 2 tablespoons butter
  • 1-2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 8 oz cream cheese
  • 1/4 parmesan cheese, finely grated
  • 1 tablespoon fresh parsley, finely chopped and divided
  • Kosher salt and freshly ground black pepper, to taste
  1. Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside.
  2. Wipe mushrooms with a damp paper towel. Remove stems and set aside for later use. Arrange mushroom caps on prepared baking sheet.
  3. Finely chop the reserved mushroom stems.
  4. Melt the butter in a medium skillet over medium-high heat. Add mushroom stems and cook until softened, about 5 minutes.
  5. Add garlic and thyme and cook 1 minute more. Stir in cream cheese, half of the parmesan cheese, and season with salt and pepper.
  6. Once cheese has melted and mixture is smooth, remove from heat and stir in most of the parsley, reserving some to use for serving.
  7. Let filling cool slightly, then spoon into a ziptop or piping bag. Snip off one corner of the bag and pipe filling into each mushroom cap.
  8. Top with remaining parmesan cheese and bake until golden brown, about 15 minutes. Top with remaining fresh parsley, if desired, and serve. Enjoy!

Recipe adapted from The Two Bite Club.

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