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Easy Garlic Herb Stuffed Mushrooms

A delightful and quick appetizer, these easy stuffed mushrooms are packed with a savory cream cheese, garlic, and herb filling. Perfect for parties or a simple weeknight snack, they come together in less than 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, Mediterranean
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the Mushrooms
  • 16 oz Cremini Mushrooms or white button mushrooms, about 12-15 medium-sized
  • 1 tbsp Olive Oil for drizzling
For the Filling
  • 4 oz Cream Cheese softened, about 1/2 cup
  • 1/4 cup Parmesan Cheese freshly grated
  • 2 cloves Garlic minced
  • 1/4 cup Panko Breadcrumbs or regular breadcrumbs
  • 2 tbsp Fresh Parsley finely chopped
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper freshly ground

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Small Spoon

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup. Gently clean the mushrooms with a damp paper towel. Carefully twist or pull out the stems from each mushroom cap. Finely chop the mushroom stems and set aside.
  2. In a medium mixing bowl, combine the softened cream cheese, grated Parmesan cheese, minced garlic, Panko breadcrumbs, chopped fresh parsley, chopped mushroom stems, salt, and black pepper. Mix well with a spoon or fork until all ingredients are thoroughly combined and form a thick paste.
  3. Using a small spoon, generously fill each mushroom cap with the prepared cream cheese mixture. Heap the filling slightly on top. Arrange the stuffed mushrooms in a single layer on the prepared baking sheet.
  4. Drizzle the stuffed mushrooms lightly with olive oil. Bake for 15-18 minutes, or until the mushrooms are tender, the filling is lightly golden brown, and bubbly. Serve hot as an appetizer or side dish. Enjoy your easy stuffed mushrooms!

Notes

For a spicier kick, add a pinch of red pepper flakes to the filling. You can also experiment with different fresh herbs like chives or thyme. These stuffed mushrooms are best served immediately but can be reheated gently in the oven or air fryer. Store leftovers in an airtight container in the refrigerator for up to 3 days.