Mushrooms are stuffed with a savory mix of cream cheese, toasted walnuts, and fresh herbs, then topped with breadcrumb parmesan mix for crunch. These bite-sized party appetizers are perfect for large gatherings, Thanksgiving or Christmas.
I make these stuffed mushrooms regularly for their novelty as a party highlight. It’s a simple presentation, with the bigger cremini mushrooms filled with soft cream cheese, toasted walnuts, and fresh herbs. Then topped with breadcrumbs, parmesan mix, and baked. These promises a guaranteed fight between adults and kids alike.
Mushrooms and cheese are a match made in heaven, and when you add herbs to it, it’s a cocktail mix of delicious flavors. I will take the earthy umami flavor of mushrooms paired with cheese and herby flavors each time.
This stuffed dish can also be made with regular white mushrooms, but to offset the richness of cheese, the robust and stronger flavor of Cremini works very well.
Portobello, cremini, and regular white mushrooms are all of the same variety, just from different ages. If you consider white mushrooms as toddlers, the brown Cremini have been aged some more, and when they are really old, it will be the portobello. With its bigger size and very mature earthy flavor, this Creamy spinach stuffed portobello mushrooms is a fantastic stuffed hit that I have made many times.
In fact, since cremini is middle-aged and middle-sized, so to speak, they are commonly referred to as baby Bella (for portobello) mushrooms. With the aging comes the brown color and richer flavor, which is preferable in a variety of dishes like soups, stews, and baked dishes where I would like the mushroom to hold its own against flavorful and rich ingredients.
- Cremini mushrooms – also known as baby bella mushrooms are available in most nearby stores. Pick ones that are firm to the touch and without any marks. You can also use regular white button mushrooms.
- Cream cheese – is creamy in texture and slightly tangy in taste, adding richness to the filling.
- Walnut – Toasted and chopped for nuttiness and crunch.
- Butter – adds a depth of flavor to the sauteed stuffing in it.
- Garlic cloves – this is my go-to aromatic choice for more flavor in most dishes.
- Green onion – they have a milder onion flavor and add freshness to the stuffing.
- Herbs – I have used thyme or parsley. Rosemary would also work.
- Salt and pepper – Salt brings all the flavors out, and pepper adds a bit of heat to the stuffing.
- Panko breadcrumbs – are the best choice for a crisp crust on top.
The stuffing variation is not limited to the above-shared ingredients. I am sharing a few other variations that we love
- Add chopped sundried tomatoes, cooked spinach, finely red bell peppers, etc. I think crispy bacon bits are a great addition if you don’t want to keep it vegetarian.
- Instead of only cream cheese, use a mix of cream cheese, parmesan, and mozzarella.
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How to make stuffed mushroom
I wouldn’t say this recipe is difficult, but it does involve a bit of preparation. You can totally make the recipe in 2 phases.
Clean the mushroom and brush off any dirt using a brush or damp kitchen towel. Unless the mushrooms are too dirty, avoid washing them as they soak water like a sponge and turn black. If washing, then immediately dry them.
Snap off the mushroom stems and chop them finely. Saute chopped stems along with chopped garlic and thyme until all the water evaporates.
Make the cream cheese filling
Mix cooked mushroom stems, room-temperature Cream cheese, green onion, and chopped walnuts, 2 tablespoons parmesan cheese, and seasoning. For breadcrumb toppings mix together breadcrumbs, parmesan, and butter.
Filling and assembly
Place mushrooms upside down (cavity down) and brush with oil or spray. Season with salt and pepper. Stuff generously the mushroom cavities with the cheese mix. Press the stuffed mushrooms into the breadcrumb parmesan mixture ( ref image 6 above), the topping sticks better this way instead of just sprinkling it on top of the mushroom.
Baking it immediately or later
Once stuffed and coated with breadcrumbs, you can either bake it immediately or keep it covered with clingwrap in an airtight container for up to 2 days. Then bake for 18-20 minutes.
Can we make Stuffed Mushrooms in an Airfryer?
If you own an air fryer, these stuffed mushrooms can easily be made in an air fryer. They come out as good as baked ones or even a bit better than baked ones. reheat the airfryer to 400°F. Add mushrooms, and reduce heat to 350°F. Cook mushrooms 6-8 minutes until the top is crunchy and brown.
One of the best things about these mushrooms is the buttery crunchy toppings. You can store the leftover mushrooms for up to 3 days in an airtight container, but the topping will get a little soggy.
To store uncooked mushrooms – Place stuffed mushrooms topped with breadcrumbs in a single layer, cover the tray tightly with cling wrap and freeze for up to 3 months.
Cream cheese Stuffed Mushrooms
- 18-20 Cremini mushrooms ref not 1
- 2 tablespoons butter
- 2 cloves garlic minced
- 120 grams cream cheese softened, at room temperature
- 2 tablespoons freshly chopped parsley plus more for garnish
- ⅓ cup walnut / pecan
- Green onion 2 stems
- Thyme 1 tsp
- ¼ cup breadcrumbs
- Freshly ground black pepper
- ⅓ cup grated Parmesan take out total 2 tbsp for stuffing, rest for topping
- 2 tablespoons butter melted
- Pre-heat oven
- Clean the mushroom and brush off any dirt using a brush or damp kitchen towel. Unless the mushrooms are too dirty, avoid washing them as they soak water like a sponge and turn black. If washing, then immediately dry them.
- Snap off the mushroom stems and chop them finely. Heat butter in a skillet and add chopped mushroom stems and thyme sprig. When the stems are cooked halfway through, add minced garlic. Cook for another couple of minutes for all the water to evaporate and the mixture is dry. Cool down the mix.
- While the cooked mushroom is cooling down, mix panko, parmesan, and melted butter, a pinch of salt, and pepper. Mix well.
- In a large bowl add room temperature cream cheese, cooled cooked mushroom stems, green onion, chopped toasted walnuts, 2 tablespoons grated parmesan, parsley, salt, and pepper. Give it a good mix.
- Place the mushrooms in a baking tray cavity side down. Spray/brush oil. season the mushrooms with salt and pepper.
- Take about 1/2- 1 tablespoons of the mixture into the cavity gently pressing to stuff the cavity well. Hold the mushroom cup and roll the stuffing on breadcrumb mix to coat (ref step 6 in the post or attached video to see how to coat with breadcrumbs).
- Arrange stuffed mushrooms in the baking tray spaced a little apart. Bake in a preheated oven for 18-20 minutes. The top should look golden brown and crisp up. Sprinkle with chopped fresh parsley.
- Go for mushrooms a little bigger in size, as they shrink considerably post-baking. You can also use regular button mushrooms as well.