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!
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.