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Test Kitchen Approved

Cream Cheese Stuffed Mushrooms

Recipe By Pat & Cheryl


6 servings

Recipe By Pat & Cheryl

A simple autumn dish that would be great for a game day snack or Thanksgiving appetizer.

Recipe Notes

To make ahead, prepare up until ready to bake. Cover and refrigerate up to 24 hours before baking.


24 cremini mushrooms, cleaned

1/4 cup (1/2 stick) unsalted butter

1 small onion, minced

2 garlic cloves, minced

4 oz. cream cheese, softened

1 cup bread crumbs

3 Tbsp. grated Parmesan cheese

Savory Spice ingredients in this recipe

  • Parsley

    Parsley can be used either fresh or dried and brings a certain freshness to dishes that cannot be duplicated by any other herb. Parsley is most com...

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  • Poultry Seasoning

    A classic blend of herbs and other spices that are ideal for any type of poultry. And once you’ve tried this blend in your Thanksgiving stuffing, y...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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Preheat oven to 400 degrees. Remove stems from mushroom caps. Finely chop stems and set aside. In a medium pan, melt butter over medium heat. Use up to half of this butter to brush tops of mushroom caps before placing them top-side-down in a shallow baking pan. Return pan with butter to heat and add onion, garlic, and chopped mushroom stems. Saute for 3 to 4 min., or until tender and fragrant. Remove pan from heat and stir in cream cheese. Add Parmesan cheese, Parsley, Poultry Seasoning, and bread crumbs. Scoop 1 to 2 Tbsp. of stuffing mixture onto each mushroom cap. Bake for 10 to 12 min., or until heated through and tops are just beginning to brown.