Cream Cheese Stuffed Mushrooms: Easy Party Appetizer for the Holidays

Stuffed mushrooms are the appetizer that never goes out of style. Tender, savory mushroom caps are filled with a creamy mixture of cream cheese, garlic, herbs and Parmesan, then baked until the tops are golden and the edges sizzle. They are bite-size, easy to eat standing up and loved by almost everyone, which makes them a staple of Christmas, New Year’s Eve and every cocktail party.

They are also very forgiving to make ahead. You can clean and fill the mushrooms a day early, keep them covered in the fridge and bake them just before guests arrive, so the hot appetizer needs almost no last-minute work.

What makes them work

• Use small or medium cremini mushrooms. They have more flavor than white button mushrooms and hold their shape well; look for caps about 4 to 5 cm (1.5 to 2 inches) wide.
• Cook the chopped stems. Sauteing the finely chopped stems with garlic until the moisture evaporates adds deep mushroom flavor and keeps the filling from getting watery.
• Soft cream cheese. Room-temperature cream cheese mixes smoothly with the herbs and Parmesan.

Tips for juicy, not soggy, mushrooms

• Wipe, do not soak. Mushrooms absorb water like a sponge. Brush off dirt or wipe with a damp paper towel instead of rinsing.
• Pre-bake the caps for 8 minutes before filling. This releases some of their moisture so they do not flood the filling in the oven.
• Do not overfill. Mound the filling slightly but do not pack it down, which makes the filling dense.
• Add crunch. Top with a mix of panko and Parmesan for a golden crust.

Filling variations

• Sausage: add cooked Italian sausage to the filling.
• Spinach and feta: replace the Parmesan with feta and add wilted spinach.
• Crab: fold in lump crab for a New Year’s Eve version.
• Vegan: use plant-based cream cheese and skip the Parmesan.

Make ahead and storage

Fill the mushrooms up to 24 hours ahead, cover and refrigerate; add 3 to 5 minutes to the baking time. Baked mushrooms keep for 3 days and reheat at 180 C (350 F) for 8 to 10 minutes. You can also freeze the filled, unbaked mushrooms on a tray, then bag them and bake from frozen.

Serving ideas

Put them on a platter with other party bites like our pizza pinwheels, shrimp cocktail and baked brie. Serve warm with a dry sparkling wine or our sparkling cranberry mocktail. For more mushroom ideas try our mushroom Wellington.

Frequently asked questions

Why are my stuffed mushrooms watery?

Mushrooms hold a lot of water. Wipe them instead of rinsing, cook the chopped stems until dry and pre-bake the caps for 8 minutes.

Can I use portobello mushrooms?

Yes. Use large portobello caps as a main dish and bake for 20 to 25 minutes.