Go Back
creamy stuffed mushrooms on a serving plate

Creamy Stuffed Mushrooms

These Creamy Stuffed Mushrooms are a classic crowd-pleasing appetizer made with a rich, cheesy filling and buttery Panko topping. Easy to make ahead and bake just before serving, they're warm, golden, and perfectly bite-sized for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 20 stuffed mushrooms (depending on mushroom size)
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 ounces whole white mushrooms
  • 2 tablespoons butter divided
  • 4 ounces cream cheese divided
  • ½ cup mozzarella cheese shredded
  • 2½ tablespoons Panko bread crumbs divided
  • 1½ tablespoons Parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ¼ teaspoon onion powder

Method
 

  1. Preheat oven to 350 °F
  2. Prepare mushrooms: Pop the stems off and finely chop them. Place mushroom caps on an ungreased baking sheet.
  3. Saute stems: In a skillet, melt 1 tablespoon of butter over medium heat. Add chopped stems and saute for 3 -4 minutes until softened.
  4. Making the filling: In a bowl, combine sauteed mushrooms stems, cream cheese, mozzarella, Parmesan, 1 tablespoon Panko, garlic powder, pepper, and onion powder. Mix until creamy and well combined.
  5. Fill and top: Spoon filling into each mushroom cap and top with remaining Panko crumbs. Melt the remaining 1 tablespoon of butter and drizzle lightly over the tops.
  6. Bake: Bake for 20-25 minutes, until golden brown.
  7. Serve: Let cool slightly before serving warm.

Notes

Double this recipe for feeding a crowd (I always do)!