Cream Cheese Stuffed Mushrooms are bursting with flavorful spices, and topped with crunchy bread crumbs. Add some spicy sausage into the mix for the app win!
This post is all about how to make Easy Cream Cheese Stuffed Mushrooms.
These easy-to-make stuffed mushrooms with cream cheese are a party favorite! I can’t tell you how often I’ve made these mushroom cap appetizers for a gathering, and people went crazy. As in, they were all gone within the first hour.
This BEST stuffed mushroom recipe has a subtle, spicy kick that seals the palate deal while not stealing your time. Cook up some hot and spicy Jimmy Dean sausage, mix that with the cream cheese, along with a few other herbs, and voila, the filling is ready. Stuff the mushroom caps and pop them in the oven for 20 minutes.
While they look gourmet (and taste gourmet), it’s still a simple appetizer recipe you can pull off quickly while still leaving a delicious impression behind. So, let’s get into all of the recipe tips so you, too, can easily present a flavorful and tender stuffed mushroom appetizer baked to golden perfection.
Cream Cheese Stuffed Mushrooms
What Ingredients Will I Need For This Recipe?
- 12 Large Mushrooms or 24 Medium-sized mushrooms. (I’ve used Bella and White Mushrooms for this recipe, so you can choose.)
- Premium Hot Pork Sausage, Jimmy Dean preferred, 16 ounces.
- Cream cheese, 8 ounces, room temperature.
- Fresh Chives, 1 tablespoon, chopped.
- Panko bread crumbs, 1/3 cup.
- Extra Virgin Olive Oil, 1 tablespoon.
- Chili Powder, 1 teaspoon. (This is optional, but one teaspoon adds a nice spicy kick, yet it’s not overwhelming for the lightweights who can’t handle spice.)
Equipment Needed For Stuffed Mushrooms:
- A large skillet for cooking the sausage.
- One baking sheet for cooking the stuffed mushrooms.
- Parchment Paper, be sure to line the baking sheet with this paper.
- Stand Mixer (if that’s not available mix the filling well by hand)
- Basting Brush, this will be used to coat the outside of the mushroom cap lightly with olive oil.
- Oven
- Sharp knife for chopping fresh chives.
How To Make Cream Cheese Stuffed Mushrooms, Step-By-Step
Step One: Preheat the oven to 400 degrees F.
Step Two: Cook the hot sausage (16 ounces) thoroughly in a skillet over medium/high heat. Drain off any excess grease.
Step Three: Add the cooked sausage, room temperature cream cheese, fresh chives, and chili powder (optional) to a mixing bowl. Whether using a stand mixer or mixing by hand, be sure the ingredients are well incorporated. Set this bowl aside.
Step Four: Wash the mushrooms gently, dry them, and remove the stems. The stems should easily pop off, and you’ll have a mushroom cap and a small hole for adding the cream cheese filling. Refer to the picture below.
*Tip: Save the mushroom stems for omelets or a pizza topping. You can store them in a Ziploc bag and keep them in the freezer until you’re ready to use them. Chop up the stems and saute them with olive oil, salt, pepper, and garlic before adding them to a pizza or omelet.
Step Five: Line a baking sheet with parchment paper.
Step Six: Brush the bottoms of each mushroom cap with extra virgin olive oil and add them to the lined baking sheet.
Step Seven: Begin filling the mushroom caps with the cream cheese and sausage filling. Each mushroom cap should have a rounded mound of stuffing, no matter how big or small.
Step Eight: Sprinkle Panko breadcrumbs on the tops of each stuffed mushroom.
Step Nine: Bake at 400 degrees F for 20 minutes, until golden brown. Serve the cream cheese stuffed mushrooms warm.
Variation Stuffed Mushroom Recipes:
- Sausage Cream Cheese Stuffed Mushrooms – Just follow this recipe.
- Cream Cheese Stuffed Portobello Mushrooms – Follow this recipe but use Portobello mushrooms.
- Bacon Stuffed Mushrooms – Follow this recipe but omit the sausage. Add eight strips of cooked and crumbled bacon instead.
Quick & Easy Stuffed Mushroom Question Tips:
What Kind Of Mushrooms Should I Use For Stuffed Mushrooms?
I’ve used white button mushrooms and baby Bella mushrooms, also known as criminis. You could also use portobello mushrooms, which are generally larger.
Why Are My Stuffed Mushrooms Watery?
If your cream cheese stuffed mushrooms are watery after you’ve baked them, you probably didn’t cook them at a high enough temperature. Stick with 400 degrees F and nothing lower.
How Do You Make Stuffed Mushrooms Not Soggy?
Quickly wash the mushrooms under cool water and gently dry them with paper towels. Avoid soaking them in water because mushrooms are like sponges and absorb the water, leading to soggy mushrooms.
Why Are My Stuffed Mushrooms Rubbery?
If the mushroom is damp before baking, it will steam as the moisture evaporates in the oven. Excess steam will cause the mushroom to have a rubbery texture which won’t taste good. Avoid damp mushrooms by drying them properly.
How Do I Serve Cream Cheese Stuffed Mushrooms?
You can serve stuffed mushrooms as an appetizer or side dish. Be sure to serve them to your guests warm.
What Cheese Is Good With Mushrooms Besides Philadelphia Cream Cheese?
Philadelphia cream cheese is the prominent “cheese” choice for this particular recipe. However, mozzarella, feta, goat cheese, brie, swiss, and Gruyere are great cheese additives for stuffed mushrooms.
How Many People Does This Recipe Serve?
This recipe will stuff 12 large mushrooms or 24 bite-sized mushrooms. It’s your call!
Can You Make Cream Cheese Stuffed Mushrooms Ahead Of Time?
You can make this mushroom app ahead of time and store the filling in the refrigerator for a day or two. I would stuff the mushrooms the day of baking/serving them to guests to avoid damp mushrooms.
How To Reheat Stuffed Mushrooms?
Heat the oven to 325 degrees F and let them reheat for about 9 minutes.
Can You Freeze Cream Cheese Stuffed Mushrooms?
Yes! Line a baking sheet with parchment paper and place the mushrooms on the sheet. Put the baking sheet in the freezer for about three hours, so the stuffed mushrooms freeze. After three hours, remove the pan from the freezer, place the frozen mushrooms in a Ziploc bag, and store them back in the freezer.
How Can I Make Air Fryer Stuffed Mushrooms With Cream Cheese?
Follow this recipe but instead of baking them in the oven, set your air fryer to 400 degrees and bake the stuffed mushrooms for 10-15 minutes or until golden brown.
Cream Cheese Stuffed Mushrooms
Equipment
- A large skillet for cooking the sausage.
- One baking sheet for cooking the stuffed mushrooms.
- Parchment Paper, be sure to line the baking sheet with this paper.
- Stand Mixer (If that's not available mix the filling well by hand).
- Measuring spoons and cups
- Basting Brush, use this to lightly coat the bottoms of the mushroom caps.
- Oven
- Sharp knife for chopping fresh chives.
Ingredients
Ingredients For Cream Cheese Stuffed Mushrooms
- 12 Large mushrooms or 24 medium-sized mushrooms. (I've used Bella and White mushrooms for this recipe, so you can choose.)
- 16 ounces Premium Hot Pork Sausage, Jimmy Dean, preferred.
- 8 ounces Cream Cheese, room temperature.
- 1 tbsp Fresh Chives, chopped.
- 1/3 cup Panko Bread Crumbs
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Chili Powder
Instructions
How To Make Cream Cheese Stuffed Mushrooms, Step-By-Step
- Preheat the oven to 400 degrees F.
- Cook the hot sausage (16 ounces) thoroughly in a skillet over medium/high heat. Drain off any excess grease.
- Add the cooked sausage, room temperature cream cheese, fresh chives, and chili powder (optional) to a mixing bowl. Whether using a stand mixer or mixing by hand, be sure the ingredients are well incorporated. Set this bowl aside.
- Wash the mushrooms gently, dry them, and remove the stems. The stems should easily pop off, and you’ll have a mushroom cap and a small hole for adding the cream cheese filling.
- *Tip: Save the mushroom stems for omelets or a pizza topping. You can store them in a Ziploc bag and keep them in the freezer until you’re ready to use them. Chop the stems and saute them with olive oil, salt, pepper, and garlic before adding them to a pizza or omelet.
- Line a baking sheet with parchment paper.
- Brush the bottoms of each mushroom cap with extra virgin olive oil and add them to the lined baking sheet.
- Begin filling the mushroom caps with the cream cheese and sausage filling. Each mushroom cap should have a rounded mound of stuffing, no matter how big or small.
- Sprinkle Panko breadcrumbs on the tops of each stuffed mushroom.
- Bake at 400 degrees F for 20 minutes, until golden brown. Serve the cream cheese stuffed mushrooms warm.
Nutrition
Final Thoughts On Cream Cheese Stuffed Mushrooms
These Cream Cheese Stuffed Mushrooms are always a party hit, no matter the celebration! Having a simple go-to app that always delivers five-star results makes entertaining easier.
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Other Cheese Appetizer Recipes:
Baked Goat Cheese Dip Appetizer
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