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    Home » Appetisers » Baked Cream Cheese Stuffed Mushrooms

    Baked Cream Cheese Stuffed Mushrooms

    Published: Oct 4, 2022 · Modified: Feb 17, 2023 by Alexandra Cook

    For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

    929 shares
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    My Baked Cream Cheese Stuffed Mushrooms are the ultimate, easily prepared appetiser, suitable for any occasion. They are deeply savoury, packed with finely chopped mushroom stems, bacon, onion and red capsicum (bell pepper), fried until slightly caramelised. Then they are bound together with cream cheese and grated parmesan. So much flavour in these party favourites!

    Baking tray topped with some baking paper, with the baked mushrooms on top and some parsley leaves to garnish.
    Jump to:
    • Why you’ll love this recipe:
    • Ingredients in this recipe:
    • How to Make Cream Cheese Stuffed Mushrooms:
    • Tips for success and FAQs:
    • Variations and substitutions:
    • Serving suggestions:
    • More delicious recipes for you to try:
    • Baked Cream Cheese Stuffed Mushrooms
    Star

    Why you’ll love this recipe:

    You can serve these low-carb, oven-baked stuffed mushrooms as an appetiser, suitable for any occasion, or as a side dish to most main courses.

    This is a recipe that is not defined by a season as the ingredients are available year-round.

    You will love these Baked Cream Cheese Stuffed Mushrooms because:

    • They are made from simple ingredients, all of which are readily available.
    • Although they are bite-size, they are full of flavour.
    • They are a crowd pleaser. Set out a platter at your next party and watch them disappear.
    • The inviting aroma as they are cooking guarantees an appetising dish.
    • You can customise the flavours to suit. For instance, make them vegetarian by omitting the bacon.
    • They are naturally gluten-free, making them ideal for people unable to tolerate gluten.
    • When entertaining, it is easy to increase the ingredients to make a larger batch.

    Ingredients in this recipe:

    Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

    Ingredients in this recipe on a white marble background.

    Mushrooms – I use medium size white button mushrooms.

    Olive oil – I use extra virgin olive oil for the flavour.  Use the best olive oil that you have.

    Brown onion/yellow onion – this is the onion most often used in cooking. You can use a white onion if you prefer.

    Red capsicum/bell pepper – I prefer to use a red pepper as it is the sweetest. Yellow or orange would be a good alternative.

    Bacon – adds deeply savoury, slightly smoky, salty flavour.

    Fresh parsley – for the best flavour, my preference is the flat-leaf Italian variety.

    Parmesan – freshly grated parmesan will give you the best flavour. I use Grana Padano or Parmigiano Reggiano.

    Cream cheese – use full-fat cream cheese, from the block in the supermarket. Do not use the spreadable variety.

    Sea salt and freshly ground black pepper – add seasoning to taste.

    Olive oil spray – to prepare the caps for the filling.

    How to Make Cream Cheese Stuffed Mushrooms:

    Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

    Steps 1-2 of preparing this recipe - removing the stem from the mushrooms and frying the ingredients for the filling.

    1 – Prepare the mushrooms:
    Clean the mushrooms using a dry paper towel. Only use a damp paper towel if they are especially dirty. Carefully remove the stems from the mushrooms.

    Chop the stems finely and set aside in a small bowl. Add the bacon, onion and capsicum to the bowl and mix to combine.

    2 – Prepare the filling:
    Over medium heat, add the olive oil to a medium-sized frying pan. Add the mushroom, onion, finely chopped capsicum and bacon. Stir occasionally until ingredients begin to caramelise.

    Remove the cooked ingredients to a small bowl and cool for about 10 minutes. Add the chopped parsley, grated parmesan and cream cheese and mix well. Season to taste.

    Steps 3-4 of preparing this recipe - adding the filling to the mushrooms and the mushrooms on a baking tray ready to bake.

    3 – Fill the mushrooms:
    Spray the empty mushroom caps lightly with olive oil.

    Using a teaspoon, fill the mushroom caps, firmly pushing the filling in place.

    4 – Bake the stuffed mushrooms:
    Bake in a preheated oven for about 20 minutes until the tops are brown and the mushrooms cooked.  

    Baking tray topped with some baking paper, with the baked mushrooms on top and some parsley leaves to garnish.

    Tips for success and FAQs:

    If possible, avoid buying packaged mushrooms – buy loose ones instead. The loose ones have several advantages. Not only does this allow you to buy the number you require, but the loose ones are usually cheaper. Additionally, you’ll be able to inspect them to ensure you’re selecting the best ones. Choose ones that aren’t broken, discoloured or bruised. They should be firm, evenly coloured, and have a fresh, earthy smell.

    What mushrooms are best for stuffed mushrooms?

    I like to use the popular white button mushrooms. They have a mild flavour that does not compete with the deeply savoury filling. It is important to select mushrooms of a similar size to ensure they cook evenly.

    What is the best way to store mushrooms?

    They are best stored in a paper bag as it will absorb any excess moisture. If you store them in a plastic bag, the plastic will cause them to sweat thus shortening their lifespan. Store them in the fridge up to about 5 days after purchase. As well, keep them separate from any strong smelling food as they have a tendency to absorb odours.

    Can I make the Baked Cream Cheese Stuffed Mushrooms ahead of time?

    The mushrooms are at their best served fresh from the oven. However, you can prepare them in advance a day ahead of time. Fill the mushroom cases and store in the fridge, well covered with cling wrap or in an airtight container. Bake just before serving. You may need to cook them a minute or two longer as they will be cold from the fridge.

    Star

    Variations and substitutions:

    White button mushrooms – I chose these for their mild flavour, but you could use mini cremini mushrooms for a stronger flavour.
     
    Parsley – adds gentle flavour, but you could use dried oregano, fresh marjoram or finely chopped rosemary leaves.
     
    Bacon – for a vegetarian stuffed mushroom, omit the bacon and ensure that you use vegetarian cheese.

    Additional flavour suggestions – lemon zest, goat cheese, pine nuts, black olives, feta cheese, sundried tomatoes and red chilli pepper flakes.

    Tray of baked mushrooms, with one cut in half to show the filling.

    Serving suggestions:

    These Baked Cream Cheese Stuffed Mushrooms with Bacon are perfect for entertaining. Prepare a large batch in advance and bake just prior to serving. They are a crowd-pleaser!

    Alternatively, they make a delicious light meal when served with a green salad.

    They are a great side dish served alongside barbecued meats, fish or poultry.

    My Baked Cream Cheese Stuffed Mushrooms are simple enough to be enjoyed on a weeknight, as well as being ideal for entertaining. Whether it’s a large or small gathering, they are certain to be popular. I am certain that you will love this easily prepared appetiser.

    Please let us know in the comments below if you try them.

    Alex xx

    More delicious recipes for you to try:

    • Mini Bacon and Onion Pasties
    • Round plate of meatballs, with a bowl of pesto on the edge and some toothpicks.
      Baked Beef Meatballs
    • Round grey plate with cooked onion fritters, garnished with some parsley leaves.
      Crispy Onion Fritters (Vegan and Gluten Free)
    • Round black dish of Tofu Sesame Toasts, garnished with some chopped spring onions, sitting on a grey cloth.
      Tofu Sesame Toasts – Vegan Appetiser

    Stay in touch!
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    Baking tray topped with some baking paper, with the baked mushrooms on top and some parsley leaves to garnish.

    Baked Cream Cheese Stuffed Mushrooms

    My Baked Cream Cheese Stuffed Mushrooms are the ultimate, easily prepared appetiser, suitable for any occasion. They are deeply savoury, packed with finely chopped mushroom stems, bacon, onion and red capsicum (bell pepper), fried until slightly caramelised. Then they are bound together with cream cheese and grated parmesan. So much flavour in these party favourites!
    4.97 from 85 votes
    Print Pin Review
    Course: Appetiser, Finger Food
    Cuisine: International
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Servings: 12 stuffed mushrooms
    Calories: 66kcal
    Author: Alexandra Cook – It’s Not Complicated Recipes

    Ingredients

    • 12 medium-sized mushrooms – about 5.5 cm/2 inch in diameter See Note 1
    • 2 teaspoon extra virgin olive oil
    • 1 medium brown/yellow onion – finely chopped
    • ½ medium red capsicum/bell pepper – finely diced
    • ½ cup (60 g) bacon – finely chopped
    • 1 tablespoon parsley – finely chopped See Note 2
    • 3 tablespoon (20 g) Parmesan cheese – freshly grated
    • 2 oz (60 g) cream cheese – at room temperature
    • sea salt and freshly ground black pepper – to taste See Note 3
    • olive oil spray

    Recipe Measurements:

    For accuracy, we recommend weighing your ingredients. This will produce the best results.

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    Instructions

    • Preheat your oven to 200 Degrees C (390 F).
      Line a baking tray with non-stick baking paper. Use a rimmed baking sheet so that any liquid released by the mushrooms will stay on the tray.
    • Clean the mushrooms using a dry paper towel. Only use a damp paper towel if they are especially dirty.
    • Carefully remove the stems from the mushrooms.  I find the best way to do this is to gently press the stem with my thumb, pushing away from me. Use a teaspoon to remove any that remains so you have maximum room for the filling.
      Chop the stems finely and set aside in a small bowl.
      Add the bacon, onion and capsicum to the bowl and mix to combine.
    • Place the empty mushroom caps, stem side up, on the prepared baking tray.
    • Over medium heat, add the olive oil to a medium-sized frying pan. Add the mushroom, onion, finely chopped capsicum and bacon. Stir occasionally until the moisture from the mushrooms evaporates. Then stir frequently until the ingredients are beginning to caramelise. Lower the heat if necessary.
    • Remove the cooked ingredients to a small bowl and cool for about 10 minutes.
    • Add the chopped parsley, the grated parmesan and the cream cheese. Mix well. Ensure that all the ingredients are well blended. Season to taste, bearing in mind that the bacon and the parmesan add saltiness.
    • Spray the empty mushroom caps lightly with olive oil.
    • Using a teaspoon, fill the mushroom caps, firmly pushing the filling in place with your fingertips and mounding the mixture above the mushroom.
    • Bake in the preheated oven for about 20 minutes or until the mushroom feels cooked when tested with a skewer.
      If your mushrooms have released a lot of moisture, sit them on some paper towel before placing on a serving platter.
      Serve with a sprinkle of chopped parsley (optional).

    Notes

    1. Mushrooms: I used mushrooms that are about 2”/5 ½ cm from edge to edge. The mushrooms shrink quite a lot when cooked.
    2. Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
    3. Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.

    Nutrition Estimate:

    Calories: 66kcal | Carbohydrates: 2g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 120mg | Potassium: 123mg | Fiber: 0.5g | Sugar: 1g | Calcium: 35mg | Iron: 0.2mg
    Tried this Recipe? Please rate and leave a comment!
    Nutritional Disclaimer:

    The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.

    This post was originally published in February 2019. It has been updated with new photos and more information. The recipe remains the same.

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    929 shares

    Reader Interactions

    Comments

    1. Mandy

      October 07, 2022 at 10:47 am

      5 stars
      This is my go-to recipe for stuffed mushrooms! I like to entertain so I love recipes that can be made in advance like this one. I used mini cremini mushrooms and skipped the bacon to keep it vegetarian. They tasted so good that I had a hard time saving them for my guests. Flavorful, easy, and delicious!

      Reply
      • Alexandra

        October 12, 2022 at 7:17 pm

        Hi Mandy, thank you for your fantastic feedback on our Baked Cream Cheese Stuffed Mushrooms. I am delighted to hear that you enjoyed them – they certainly are difficult to resist! 🙂

        Reply
    2. Helen

      October 05, 2022 at 5:27 am

      5 stars
      These are absolutely delicious and beyond addicting! I made them as an appetizer for a party and ended up making an entire batch for myself the next day for dinner because they were THAT TASTY! To serve for dinner, I served with a rice dish and a simple green veggie.

      Reply
      • Alexandra

        October 05, 2022 at 12:33 pm

        Hi Helen!
        Thanks so much for your fantastic feedback on our baked stuffed mushrooms. So pleased that you enjoyed them and made them again 🙂

        Reply
    3. Rodney

      November 14, 2020 at 9:13 am

      5 stars
      Really tasty and simple to prepare.

      Reply
      • Alexandra

        November 15, 2020 at 8:04 am

        Thank you, Rodney!

        Reply
    4. Christian Guzman

      September 03, 2020 at 11:04 am

      5 stars
      This was perfect! I love mushrooms and your filling is delicious. I took a shortcut, though, and put them in the air fryer to save time. I’m always on the lookout for a terrific recipe that will work in it. So tasty!

      Reply
      • Alexandra

        September 04, 2020 at 4:26 pm

        Hi Christian! So pleased to hear that the mushrooms worked so well in the air fryer! I recently purchased an air fryer, so I am looking forward to giving that a try! Kind regards, Alex

        Reply
    5. Anita

      August 30, 2020 at 10:52 am

      5 stars
      We love these! I served these mushrooms as side dish, but I can see that they will be perfect as appetizer too.

      Reply
      • Alexandra

        September 07, 2020 at 10:07 am

        Thank you so much for letting me know, Anita!

        Reply
    6. Amy

      August 29, 2020 at 7:28 pm

      5 stars
      My husband is not usually a mushroom fan but after trying these, he couldn’t stop! He said these might turn him into a mushroom lover! I think it helped that I grated the cheese myself like you suggested. Thank you so much for the recipe!

      Reply
      • Alexandra

        August 30, 2020 at 5:38 pm

        Amy, how nice that your husband enjoyed the Baked Stuffed Mushrooms. I am thrilled to hear that and do appreciate you letting me know. 🙂

        Reply
        • Nancy

          October 23, 2022 at 10:35 am

          Can you reheat in a microwave for a minute when taking them to a party?

        • Alexandra

          October 23, 2022 at 11:08 am

          Hi Nancy,
          A microwave is not the best way to reheat the mushrooms, it tends to make the flesh rubbery and the topping too moist.
          The best way to reheat the mushrooms is in a 180 degrees C (355 F) oven for about 8 minutes.
          After cooking the mushrooms initially, they should be stored in an airtight container in the fridge.
          Alternatively, we do mention in our recipe notes that you can prepare them in advance and bake them just before serving.
          Hope that helps! Kind regards, Alex

    7. Vicky

      August 20, 2020 at 10:30 am

      5 stars
      What a perfect appetizer recipe!

      Reply
      • Alexandra

        August 20, 2020 at 1:20 pm

        Thank you so much, Vicky!

        Reply
    8. Rebecca

      August 20, 2020 at 10:19 am

      5 stars
      I had some fresh mushrooms in the fridge and made these for dinner. Really delicious!Thanks for the tip about just wiping the mushrooms clean – it really does make all the difference!

      Reply
      • Alexandra

        September 15, 2020 at 9:36 pm

        I am so glad you enjoyed them, Rebecca!

        Reply
    9. Sally

      August 20, 2020 at 10:04 am

      5 stars
      I’m always up for a new stuffed mushroom recipe – these are fabulous and so easy!

      Reply
      • Alexandra

        August 30, 2020 at 6:21 pm

        Thanks, Sally! So pleased you enjoyed them 🙂

        Reply
    10. Mary

      August 17, 2020 at 4:46 pm

      5 stars
      Thanks so much for the tip about not washing the mushrooms! It made a huge difference compared to other recipes. I’ll definitely be making these again!

      Reply
      • Alexandra

        August 30, 2020 at 6:11 pm

        Hi Mary, I am delighted to hear that you enjoyed the Baked Stuffed Mushrooms; thank you for letting me know. 🙂

        Reply
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