Super delicious, cheesey stuffed mushrooms are the ideal one-bite appetizer to wow guests at parties whether served hot, straight from the oven or at room temperature. Ready in 30-minutes, this easy recipe is a healthy hors d’oeuvre, great for those who are gluten-free, vegetarian or following a low-carb or ketogenic diet.
Next time you have guests coming around for a drink and nibbles or you are making something to take to a party – try this ridiculously easy stuffed mushroom recipe and you won’t believe how easy it is. This clever dish is equally fancy enough for the most sophisticated cocktail party but also relaxed enough for a summer backyard barbecue or game day/footy finals!
I absolutely loath complicated recipes and this one is anything but complicated!! The most taxing part is mixing your stuffing ingredients – some cream cheese, sour cream, shredded cheese and seasoning in a bowl. Once that’s done, dollop the cream cheese mixture onto the mushrooms and pop them in the oven for 20 minutes. So, very, very easy.
When the stuffed mushrooms come out of the oven they are very hot and in fact benefit from cooling a little before serving. Nothing worse than your neighbor burning their lips on a poker-hot stuffed mushy and dropping it to the floor on your Persian rug!
Serve Stuffed Mushrooms warm or at room temperature
Cream cheese stuffed mushrooms are also totally delicious served at room temperature so could easily be cooked earlier in the day. This surprised me actually, as I’d assumed that stuffed mushrooms should be served hot, but trust me on this one!
If you like to be the host or hostess with the mostest, you’ve got to try this recipe. You’ll have time to relax and take a bubble bath before the guests arrive when you have a few easy entertaining recipes like this at the ready. Plus you’ll be providing something delicious for your vegetarian, gluten-free and low-carb friends.
Complete the party with these 30-minute ketogenic crowd pleasers:
- Low-Carb Cheeseboard
- Keto Broccoli Pesto Dip
- Lazy Low-Carb Tortilla Chips
- Speedy Low-Carb Smoked Salmon Blinis
- Zucchini Fries with Spicy Avocado Dipping Sauce
WHAT ARE BABY PORTOBELLO MUSHROOMS?
Baby portobello mushrooms are small brown mushrooms also known as cremini, brown, baby bella, Swiss brown or Roman mushrooms. These mushrooms are dark brown in color and have a slightly firmer texture than the regular white mushroom.
HOW DO YOU MAKE CREAM CHEESE STUFFED MUSHROOMS?
Preheat the oven to 350F (180c) and prepare the mushrooms by removing any dirt gently with a paper towel and then removing the stems by hand or with a knife. Add a tablespoon of cream cheese to each mushroom cap, filling just a little over the top, and pressed down firmly. Bake the mushrooms on an oiled baking tray or oven-proof skillet for 18-20 minutes.
CAN STUFFED MUSHROOMS BE MADE AHEAD OF TIME?
Yes – stuffed mushrooms are delicious when served at room temperature so can be cooked an hour or so before serving.
HOW WILL I KNOW WHEN STUFFED MUSHROOMS ARE COOKED?
Test the largest mushroom by inserting a sharp knife into the top of the mushroom (through the stuffing) and into the flesh below. The knife will go in easily if the mushroom is cooked. If the mushroom is not quite cooked through, the knife will not slide in easily and the mushroom will feel slightly hard as the knife goes in.
Steps to making Easy Cream Cheese Stuffed Mushrooms
Preheat the oven to 350F (180c), clean your mushrooms then remove the stems.
Stir together the cream cheese (softened), shredded cheese, sour cream and seasonings in a bowl. If your cream cheese is not soft (at room temperature), heat in the microwave for 15-25 seconds.
Pour 2 tablespoons of olive oil into an oven safe skillet or a small rimmed baking sheet/tray and spread to cover the bottom.
Now scoop about 1 tablespoon of the cream cheese mixture into each mushroom cap. The amount you place in each mushroom will vary based on the size of your mushrooms.
Place the stuffed mushrooms on the oiled skillet or baking tray and bake in the oven for 18-20 minutes. Pour yourself a glass of champagne and put on some 80’s tunes to relax. ♥ ♥
Top mushrooms with the fresh chives and serve warm or at room temperature.
Cooking Tips & Tricks for Easy Cream Cheese Stuffed Mushrooms
- Serving stuffed mushrooms: there will be some liquid from the mushrooms in the bottom of the pan so remove to a new dish before serving
- Mushrooms too hot? The mushrooms are surprisingly hot when they first come out of the oven. Leave them to cool for 5 minutes before serving to avoid burning your guests!
- Taking stuffed mushrooms to a party? Stuffed mushrooms are just as tasty when served at room temperature so can be cooked an hour or so before and taken to a party. Remove stuffed mushrooms from the skillet to a serving dish.
- Cream cheese not soft? If your cream cheese is straight from the fridge, heat in the microwave for 15-25 seconds to soften.
- How to clean dirty mushrooms? Use a paper towel to gently wipe the pieces of dirt off the mushrooms
- Can’t find portobello mushrooms? Portobello mushrooms are also known as cremini, brown, Swiss brown, baby bella or Roman mushrooms. If you can’t find these then white or button mushrooms can be used instead.
- In a hurry? Use portobello mushrooms for the fastest cooking time
- Using an oven-proof skillet? Be careful not to burn yourself after removing the skillet from the oven and then picking it up by the hot handle (learned this one from experience!) Place an oven mit over the handle of the skillet and leave it there, so you remember to use it to pick the pan up safely.
- Different seasoning? Many other seasonings would work well – feel free to try your favorites
- Leftover stuffed mushrooms? They taste best when cooked fresh but leftovers can be kept in an airtight container in the fridge for 3-4 days and reheated.
ENJOY ♥ ♥ ♥
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30-Minute Herb and Cream Cheese Stuffed Mushrooms
Ingredients
- 1 pound baby portobello mushrooms (brown mushrooms)
- 4 oz cream cheese, softened
- 2 oz sharp cheddar cheese shredded
- 2 tablespoons sour cream
- 1 tablespoon herb and garlic seasoning
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh chopped chives
Instructions
- Preheat oven to 350 F (180c)
- Clean mushrooms and carefully remove stems (discard or save for use in another dish)
- Stir together cream cheese, shredded cheese, sour cream and seasonings until combined
- Spread olive oil in bottom of small rimmed baking sheet or cast iron skillet (or other shallow oven safe dish)
- Scoop approximately a tablespoon of filling into each mushroom cap (fill just a little over the top and press firmly)
- Place cap side down in pan and bake for 18-20 minutes until tender
- Remove and top with fresh chives
Notes
- Serving stuffed mushrooms: there will be some liquid from the mushrooms in the bottom of the pan so remove to a new dish before serving
- Mushrooms too hot? The mushrooms are surprisingly hot when they first come out of the oven. Leave them to cool for 5 minutes before serving to avoid burning your guests!
- Taking stuffed mushrooms to a party? Stuffed mushrooms are just as tasty when served at room temperature so can be cooked an hour or so before and taken to a party. Remove stuffed mushrooms from the skillet to a serving dish.
- Cream cheese not soft? If your cream cheese is straight from the fridge, heat in the microwave for 15-25 seconds to soften.
- How to clean dirty mushrooms? Use a paper towel to gently wipe the pieces of dirt off the mushrooms
- In a hurry? Use portobello mushrooms for the fastest cooking time
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My daughter has to be dairy free and I’m wondering if they will still turn out ok if I don’t add the cheddar cheese? Can anyone help?
There is a lot of dairy in this recipe so it would be challenging to make it dairy-free. You may be able to use dairy-free versions of the cheddar, cream cheese and sour cream but I’ haven’t tried it myself. The recipe is quite forgiving and you can try stuffing the mushrooms with all sorts of different ingredients (diced tomatoes, peppers, ham, spinach for example) to replace the cheddar.
Love this. Even my huspain commented how nice it was.
Hey Donna, I’m so glad that you tried our stuffed mushroom recipe! And even more happy that your husband liked it. Happy days 🙂
I’ve made this for multiple different gatherings and it’s been a hit every time! I love the simple ingredients! For the seasoning mix I just do 75% Italian seasoning and 25% garlic powder. And extra filling mixture is great on a baked potato 🙂
The easy recipes are often the best! And there’s nothing better than having a winning dish you can take to gatherings too…glad you like it!!!