Stuffed Mushrooms with Cream Cheese and Herbs are the kind of appetizer that makes you feel instantly at home. The creamy filling, earthy mushrooms, and bright herbs come together in one satisfying bite that’s hard to resist. For me, this dish holds a special place it’s a recipe I recreated after going gluten-free, and it’s become a year-round favorite, especially in the fall.
As a Tuscan-born chef, I grew up picking wild mushrooms in the woods behind my nonna’s house. Back then, we’d fill them with whatever cheese or breadcrumbs we had on hand, always improvising. When I had to rethink traditional recipes without gluten, this was one of the first dishes I adapted. Today, I fill my mushrooms with a blend of cream cheese and herbs, skip the wheat, and the result is pure comfort no compromise.
Whether you’re making them for a party, date night, or just because you want something warm and cozy, this recipe is easy, forgiving, and packed with flavor. Let’s get into it.
Stuffed Mushrooms with Cream Cheese and Herbs
Equipment
- baking sheet
- parchment paper
- mixing bowl
- spoon or piping bag
- knife
- cutting board
Ingredients
- 20 medium to large white or cremini mushrooms
- 6 oz cream cheese, softened
- 2 tbsp chopped fresh parsley
- 1 tbsp finely chopped chives
- 1 tsp dried thyme or 2 tsp fresh thyme
- 2 garlic cloves, minced
- 2 tbsp grated parmesan (optional)
- 1 tbsp olive oil
- Salt and black pepper to taste
- 2 tbsp gluten-free breadcrumbs (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Clean mushrooms gently with a damp cloth. Remove stems and scoop out a bit of the inside to make space for filling.
- In a bowl, mix cream cheese, parsley, chives, thyme, garlic, and parmesan if using. Season with salt and pepper.
- Stuff each mushroom cap generously with the cheese mixture. Use a spoon or piping bag for precision.
- Sprinkle breadcrumbs on top if using. Drizzle with olive oil for a golden finish.
- Bake for 20–25 minutes, until mushrooms are tender and the filling begins to brown. Let cool slightly before serving.
Notes
Nutrition
Ingredients for Stuffed Mushrooms with Cream Cheese and Herbs
Simple ingredients shine when you pair them with care. Here’s what you’ll need:
- 20 medium to large white or cremini mushrooms
- 6 oz cream cheese, softened
- 2 tablespoons chopped fresh parsley
- 1 tablespoon finely chopped chives
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme
- 2 garlic cloves, minced
- 2 tablespoons grated parmesan (optional)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 2 tablespoons gluten-free breadcrumbs (optional but adds crunch)
Want to explore more savory bites? My Mini Polenta Cakes with Mushroom Ragu and Parmesan Garlic Cauliflower Bites are excellent next choices.
Step by Step Instructions
You don’t need to be an experienced cook to nail this recipe. Just follow these steps:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Clean mushrooms gently using a damp cloth or paper towel. Remove the stems and scoop out a little of the inside to make room for the filling.
- Prepare filling: In a bowl, mix cream cheese, parsley, chives, thyme, minced garlic, and parmesan if using. Season with salt and pepper.
- Stuff each mushroom cap generously with the cheese mixture. Use a spoon or a piping bag for precision.
- Top with breadcrumbs for a little extra crunch. Drizzle olive oil over the top.
- Bake for 20–25 minutes, or until the mushrooms are tender and the filling starts to brown.
Let them cool for a few minutes before serving they’re even better slightly warm.
Pair it with a quick sweet finish like these Gluten-Free Cheesecake Bites or refreshing Frozen Greek Yogurt Bars.
Helpful Tips for Perfect Stuffed Mushrooms
- Use room temperature cream cheese to ensure smooth blending.
- Choose firm mushrooms that can hold filling without collapsing.
- Don’t overstuff a heaping teaspoon is usually enough for medium mushrooms.
- Bake until golden: Undercooked mushrooms can be rubbery, so wait for the filling to bubble slightly.
Want to add extra richness? Swap in mascarpone or ricotta with the cream cheese, or try a blend like in this Cottage Cheese Alfredo just keep the texture thick enough to hold up during baking.
Flavor Variations to Try
Here’s how to keep your stuffed mushrooms fresh and exciting every time:
Gluten-Free Friendly
The recipe is naturally gluten-free as long as you use GF breadcrumbs or skip them entirely. I sometimes crush a gluten-free cracker for a crunchier topping, similar to what I use in my Cranberry Goat Cheese Ball.
Add Protein
Mix in cooked turkey sausage or chopped bacon into the filling. It’s especially satisfying in cooler months and adds a savory kick.
Dairy-Free or Vegan
Substitute cream cheese with dairy-free cream cheese and skip parmesan or use nutritional yeast.
Make it Spicy
Add a pinch of red pepper flakes or a dash of hot sauce to the filling.
For more low-carb or light meal ideas, check out the Zucchini Noodles Low Calorie Recipe for another veggie-forward dish.
How to Store and Reheat
These mushrooms are great for make-ahead situations, and they reheat beautifully.
- Store in fridge: Use an airtight container. They’ll keep for up to 3 days.
- Reheat in oven: 350°F (175°C) for 8–10 minutes until warmed through.
- Avoid microwaving: It softens the mushrooms too much and ruins the texture.
- Freezing not recommended: The filling turns watery after thawing.
They pair perfectly with my Easy Gluten-Free Dinner Recipes for a complete meal prep solution.
FAQs about Stuffed Mushrooms with Cream Cheese and Herbs
Can I make them ahead of time?
Yes! Prepare and stuff them, then refrigerate covered for up to 24 hours. Bake just before serving.
What kind of mushrooms should I use?
White button or cremini mushrooms are ideal. Pick ones that are medium to large with firm caps.
Can I skip breadcrumbs?
Definitely. They add crunch but aren’t essential. For extra texture, use chopped nuts or crushed gluten-free chips.
How do I keep them from getting soggy?
Avoid rinsing mushrooms in water wipe clean instead. Baking at high heat also helps reduce sogginess.
Final Thoughts
Stuffed Mushrooms with Cream Cheese and Herbs are one of those appetizers that everyone loves but few people realize are this easy to make. They’re versatile, naturally gluten-free, and perfect for any gathering. Whether you serve them on a holiday table or enjoy them on a cozy evening at home, they deliver big flavor in small bites.
The next time you want something that looks elegant but feels like comfort food, these mushrooms are your answer. From my Tuscan kitchen to yours buon appetito!