Easy Cream Cheese Stuffed Mushrooms with Bacon and Parmesan

These Cream Cheese Stuffed Mushrooms are one of the easiest and most delicious appetizers you can make for Thanksgiving, Christmas, or any holiday gathering. The creamy, savory filling with crispy bacon, parmesan cheese, garlic, and chives is perfection in every bite. They’re elegant enough for a party but simple enough for a weeknight treat. Even better, you can make the cream cheese filling ahead of time so all you have to do is stuff and bake!

This was inspired by my Hot SpinachDip on this site, and pairs well with this delicious Cranberry Relish.

Why You’ll Love These Cream Cheese Stuffed Mushrooms

You’ll love these Cream Cheese Stuffed Mushrooms because they’re:

• Made with simple, clean ingredients that are easy to find.
• Perfect for make-ahead prep—just mix the filling and refrigerate until ready to use.
• A crowd-pleasing appetizer for any holiday table.
• Naturally gluten-free (just check your Worcestershire sauce label).
• Ideal for parties, potlucks, or cozy family dinners—easy to grab and packed with flavor!

Equipment Needed

You’ll only need a few basic tools to make these stuffed mushrooms with cream cheese:

• Sharp knife and cutting board – to chop bacon and chives.
• Small baking sheet or baking dish – for baking the stuffed mushrooms.
• Spoon and mixing bowl – to combine the filling.
• Measuring spoons – to measure ingredients accurately.

Ingredients and Substitutions

• 3 slices bacon – Adds saltiness and crunch. Substitute: Omit for vegetarian or use turkey bacon.
• 8 oz cream cheese, softened – Makes the filling creamy and rich. Substitute: Use dairy-free cream cheese if needed.
• 2 tablespoons parmesan cheese, grated – Adds savory depth. Substitute: Use Pecorino Romano or nutritional yeast for dairy-free.
• 1 teaspoon Worcestershire sauce – Boosts umami flavor. Substitute: Soy sauce or coconut aminos.
• ⅛ teaspoon black pepper – Balances the flavors. Substitute: White pepper for a milder taste.
• 1 teaspoon minced garlic – Adds a savory kick. Substitute: Garlic powder (½ teaspoon).
• 1 tablespoon chives, finely chopped – Adds freshness and color. Substitute: Green onions or parsley.
• 1 pound mushrooms, stems removed – The perfect bite-sized vessel for the filling. Use cremini (baby bella)
• 2 tablespoons grated parmesan cheese – For topping before baking.

See recipe card for full directions.

Instructions

Step 1: Clean mushrooms and remove stems. Prep & Cook Bacon: Preheat oven to 350°F. Cook bacon in an air fryer, skillet, or oven until crispy, then crumble and set aside.

Step 2: Make Filling: In a medium bowl, combine cream cheese, parmesan, Worcestershire sauce, pepper, garlic, chives, and crumbled bacon. Mix until smooth.

Step 3: Stuff Mushrooms: Spoon the filling into each mushroom cap and sprinkle with the remaining parmesan cheese.

Step 4: Bake & Serve: Bake for 25 minutes, or until mushrooms are tender and tops are golden. Let cool 5–10 minutes before serving.

Variations

• Spinach & Feta: Add ¼ cup chopped spinach and swap parmesan for feta.
• Crab-Stuffed: Add ¼ cup lump crab meat and ½ teaspoon Old Bay seasoning.
• Spicy: Mix in a pinch of crushed red pepper flakes or cayenne.
• Crunchy Topping: Add 2 tablespoons panko breadcrumbs mixed with melted butter.

Best Mushrooms to Use

For this Cream Cheese Stuffed Mushrooms recipe, choose smeller sized cremini (baby bella) mushrooms. They’re firmer and less watery than white button mushrooms, giving you a nice meaty bite that holds up during baking.

Tips for Perfect Stuffed Mushrooms

• Don’t wash mushrooms under running water—wipe them clean with a damp paper towel to avoid excess moisture.
• Use softened cream cheese so the filling mixes easily and bakes evenly.
• Avoid overbaking—remove once golden to prevent the mushrooms from getting soggy.
• Let them cool slightly before serving so the filling sets a bit.

Make-Ahead & Storage

You can make the cream cheese filling up to 1 week ahead of time. Store it in an airtight container in the refrigerator. About 30 minutes before baking, remove it from the fridge so it softens slightly for easier stuffing.

After baking, store any leftovers in the refrigerator for up to 5 days.
Note: These do not freeze well, as the mushrooms can become watery when thawed.

FAQs About Cream Cheese Stuffed Mushrooms

Recipe Summary

These Cream Cheese Stuffed Mushrooms are the perfect make-ahead appetizer for Thanksgiving, Christmas, or any special gathering. Filled with creamy, savory goodness and topped with parmesan, they’re elegant, easy, and always a hit!

More Holiday Recipes

• Slow Cooker Cranberry Sauce
• Potato Crust Quiche
• Crockpot Mashed Potatoes
• Easy Quiche
• Gluten Free Cornbread
• Air Fryer Baked Apple Cobbler
• Apple Crisp Cookies
• Hot Spinach Dip
• Healthy Hot Chocolate
• Best Cranberry Relish
• Cozy Fall Breakfast Hash
• Healthy Sweet Potato Casserole

Cooking With Lori Recipes

Print Pin

Cream Cheese Stuffed Mushrooms

These Cream Cheese Stuffed Mushrooms are the ultimate holiday appetizer—creamy, savory, and perfectly bite-sized. Made with simple ingredients and ready in under an hour, they’re make-ahead friendly and sure to impress at Thanksgiving or Christmas!

Course Appetizer

Keyword stuffed mushrooms, appetizer, Thanksgiving recipe, Christmas recipe

Servings 10

Ingredients

• 3 slices bacon
• 8 oz cream cheese softened
• 2 T parmesan cheese grated
• 1 t Worcestershire sauce
• ⅛ t black pepper
• 1 t garlic minced
• 1 T chives finely chopped
• 1 lb baby bella mushrooms, whole cleaned & stems removed
• 2 T parmesan cheese grated - for topping

Instructions

• Preheat oven to 350°F.
• Cook the bacon until crispy in an air fryer, skillet, or oven. Let it cool, then chop to desired size.
• In a medium bowl, mix together the cream cheese, parmesan, Worcestershire sauce, pepper, garlic, chives, and crumbled bacon until smooth.
• On a baking sheet, stuff each mushroom cap with the filling using a small spoon, then sprinkle with the remaining parmesan cheese.
• Bake for 25 minutes or until the mushrooms are tender and the tops are lightly golden.
• Cool for 5–10 minutes before serving.

Notes

Variations

• Spinach & Feta: Add ¼ cup chopped spinach and swap parmesan for feta.
• Crab-Stuffed: Add ¼ cup lump crab meat and ½ teaspoon Old Bay seasoning.
• Spicy: Mix in a pinch of crushed red pepper flakes or cayenne.
• Crunchy Topping: Add 2 tablespoons panko breadcrumbs mixed with melted butter.