These plump and juicy Cream Cheese Stuffed Mushrooms are so simple and easy to make. Perfect for a quick holiday appetizer!
These festive little bites are filled with juicy bits of mushroom, red bell pepper and cream cheese, perfect for all your holiday entertaining!
Cream Cheese Stuffed Mushroom Recipe
Making cream cheese stuffed mushrooms is super easy! Let me show you what you’ll need and how quick they are to make…
Ingredients Needed for Stuffed Mushrooms
Here’s a basic list of what you’ll need to make these cheesy mushrooms. As always, you can find a full detailed (and printable) list in the recipe box below!
- Whole Mushrooms – I’m using baby bella (or brown) mushrooms. You could also use white button mushrooms.
- Tastefully Simple® Avocado Oil
- Red Bell Pepper
- Cream Cheese – softened to room temperature
- Tastefully Simple® Rustic Herb Seasoning – a perfect blend of spices and herbs like garlic, black pepper, rosemary, salt and thyme.
- Parmesan Cheese
- Freshly Chopped Parsley
How To Make Cream Cheese Stuffed Mushrooms
Stuffed mushrooms are great for an easy appetizer because they’re quick to make and perfectly proportioned for snacking. Plus, no one can resist these tasty little bites!
- Start by using a damp paper towel to remove any debris from the mushrooms.
- Carefully wiggle the stems away from the mushroom caps and trim off any woody ends.
- Finely chop the mushroom stems and sauté them in Tastefully Simple® Avocado Oil with the diced red bell pepper and garlic.
- Combine the cooked veggies with the cream cheese, parmesan cheese and other seasonings.
- Use two spoons or a mini cookie scoop to fill each of the mushroom caps with the cream cheese mixture, then bake until golden brown on top.
Creamy Stuffed Mushrooms are great for a snack or appetizer before dinner.
Even my kids devour these whenever I bake them, so I almost always have to make a double batch.
Tips and Variations
You’ll love the blend of seasonings in this easy recipe! But here are some more fun variations you can try as well as my tried and true tips for success.
- Try adding in a cooked ground sausage for a savory punch of flavor.
- Mix in cooked crab and swap out the parsley for diced green onions.
- Swap out the diced bell pepper for sun dried tomatoes.
- Make sure you let the cooked mushroom mixture cool for about 10 minutes before mixing with the cream cheese so it doesn’t get soupy.
- You’ll know the mushrooms are done baking when moisture starts to collect around the bottom of the caps.
- Use a damp paper towel to clean the mushrooms, DO NOT submerse in water.
Why Are My Stuffed Mushrooms Watery?
Mushrooms tend to hold a lot of moisture, which is why it’s important to only use a damp paper towel to wash them.
They’re like little sponges and will soak up water, creating a soggy stuffed mushroom.
PRO TIP– Cook the mushroom stems and bell pepper in the skillet until all the moisture is evaporated to reduce any excess moisture in the final product.
The mushrooms will naturally release moisture when they’re baked, so you want to keep an eye on them and pull them out once they start to gather moisture at the base.
If you’re absolutely opposed to any moisture, try elevating your mushrooms on a cookie rack while baking to let the moisture drop below.
Once your mushrooms are baked, simply move them to a serving platter and enjoy right away.
You will be surprised how quickly these little stuffed mushrooms fly off the tray.
BONUS – Use my special code 15WASHDRY to get 15% off your ENTIRE order between Dec 17th – Jan 31, 2021!! (it’s only good for one use, so make sure you stock up!)
More Delicious Bite-Size Appetizers To Try
Craving more? Here are some of our favorite party appetizers, perfect for Christmas and New Year’s Eve!
- Easy Bruschetta Recipe
- Classic Deviled Eggs
- Bacon Cheese Dip Party Ring
- Juicy Cranberry Meatballs
- Salami, Olive and Cream Cheese Pinwheels
I can’t wait for you to give this tasty Cream Cheese Stuffed Mushroom Recipe a try!
Cream Cheese Stuffed Mushrooms
- 16 oz whole baby bella mushrooms, cleaned
- 1 tsp Tastefully Simple® Avocado Oil
- ¼ cup red bell pepper, diced
- 1 tsp garlic, minced
- 8 oz cream cheese, softened
- ⅓ cup parmesan cheese, shredded
- 1 tsp Tastefully Simple® Rustic Herb Seasoning
- 1 tbsp fresh parsley, chopped
- Preheat oven to 350 degrees F. Line a baking sheet with foil and set aside.
- Use a damp paper towel to wipe the mushrooms clean from any debris. Gently pull the stems out of the caps and trim any woody parts away. Place mushroom caps stem-side up on the foil-lined baking sheet and set aside.
- Finely chop the mushroom stems. Heat a pan over medium-high heat and add the avocado oil. Once hot add in the mushroom stems and diced bell pepper. Cook about 3 to 5 minutes, until most of the moisture is evaporated and veggies are tender. Add in garlic and cook until fragrant, about 30 seconds. Remove from the heat and let cool about 10 minutes.
- In a medium bowl combine the cream cheese, parmesan cheese, Tastefully Simple® Rustic Herb Seasoning, parsley and cooked mushroom mixture. Use a sturdy spoon to mix completely and then scoop cream cheese mixture into mushroom caps.
- Bake for 20 minutes, until cheese mixture is lightly browned and moisture begins to release at the bottom of the mushrooms. Garnish with extra parsley if desired. Enjoy right away.
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