Name: Cheesy Stuffed Baked Mushrooms with Herbs
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 24
Cuisine: American
Ingredients: 24 medium cremini or white button mushrooms (about 1.5 lbs / 680g); 1 Tbsp olive oil; 1 Tbsp butter; ½ cup finely chopped onion (about ½ medium onion); 3–4 garlic cloves, minced; 4 oz (113g) cream cheese, softened; ¾ cup shredded sharp cheddar cheese; ¼ cup grated Parmesan cheese; 2 tsp fresh thyme leaves (or ¾ tsp dried); 2 Tbsp chopped fresh parsley (plus extra for garnish); ⅓ cup panko breadcrumbs; Salt and black pepper to taste; Optional: pinch of red pepper flakes

These irresistible Cheesy Stuffed Baked Mushrooms are filled with a creamy, garlicky blend of cream cheese, sharp cheddar, Parmesan, fresh herbs like thyme and parsley, plus crispy breadcrumbs. Baked until golden and bubbly, they deliver earthy mushroom flavor with melty, herbaceous cheese in every bite-sized morsel.

Why You’ll Love This Recipe

You’ll fall head over heels for these Cheesy Stuffed Baked Mushrooms because they’re incredibly easy to prepare yet feel elegant and restaurant-worthy. The combination of tender, juicy mushrooms with a rich, ultra-cheesy filling creates an addictive contrast of textures — soft and creamy inside with a golden, slightly crisp top.

Fresh herbs add bright, aromatic notes that cut through the richness, while garlic brings savory depth. They’re naturally low-carb, vegetarian-friendly, and make a crowd-pleasing appetizer for parties, holidays, game days, or even a cozy dinner side. Best of all, they come together quickly with minimal effort, and almost everyone goes back for seconds (or thirds!).

Yield: 24 stuffed mushrooms

Cheesy Stuffed Baked Mushrooms with Herbs

Golden baked mushrooms stuffed with creamy, garlicky cheese and fresh herbs — irresistible cheesy bites!

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

24 medium cremini or white button mushrooms (about 1.5 lbs / 680g)
1 Tbsp olive oil
1 Tbsp butter
½ cup finely chopped onion (about ½ medium onion)
3–4 garlic cloves, minced
4 oz (113g) cream cheese, softened
¾ cup shredded sharp cheddar cheese
¼ cup grated Parmesan cheese
2 tsp fresh thyme leaves (or ¾ tsp dried)
2 Tbsp chopped fresh parsley (plus extra for garnish)
⅓ cup panko breadcrumbs
Salt and black pepper to taste
Optional: pinch of red pepper flakes

Instructions

Get excited and preheat! — Turn your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This is going to smell amazing soon!
Clean and prep those gorgeous mushrooms — Gently wipe the mushrooms clean with a damp paper towel (no soaking!). Carefully twist and pull out the stems, then set the caps aside.
Chop up the stems — Finely dice the mushroom stems — they're packed with flavor and will make the filling extra hearty.
Sauté for maximum flavor — Heat olive oil and butter in a skillet over medium heat. Add the chopped onion and mushroom stems, cooking for 4–5 minutes until softened and fragrant. Toss in the minced garlic and cook another 1 minute (your kitchen will smell incredible!).
Mix the dreamy cheesy filling — Remove the pan from heat. Stir in softened cream cheese until it melts and coats everything smoothly. Add shredded cheddar, Parmesan, fresh thyme, parsley, half the breadcrumbs, a good pinch of salt, pepper, and optional red pepper flakes. Mix until creamy and well combined — taste and adjust seasoning!
Stuff with love — Spoon generous mounds of the cheesy mixture into each mushroom cap. Don’t be shy — pile it high for that beautiful golden top!
Add the crunch — Sprinkle the remaining panko breadcrumbs over the tops for extra texture and that irresistible crisp finish.
Bake to golden perfection — Arrange the stuffed mushrooms on your prepared baking sheet. Pop them in the oven and bake for 18–22 minutes until the cheese is bubbly and the tops are gorgeously golden.
Broil for wow factor (optional) — For an extra-crispy finish, switch to broil for 1–2 minutes — watch closely so they don’t burn!
Rest, garnish, and serve — Let them cool for 3–5 minutes (they’ll be hot!), then sprinkle with extra chopped parsley. Serve warm and watch them disappear!

Notes

These are best enjoyed fresh from the oven when the cheese is at its meltiest.
If your mushrooms release a lot of liquid during baking, carefully drain the sheet pan halfway through.
Perfect for make-ahead: stuff them up to 24 hours in advance, cover, and refrigerate until ready to bake.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 89Total Fat 6gSaturated Fat 3gUnsaturated Fat 3gCholesterol 16mgSodium 144mgCarbohydrates 5gFiber 1gSugar 1gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Choose medium to large cremini or white button mushrooms with deep caps for easy stuffing.
Remove stems carefully and chop them finely — they add great flavor and bulk to the filling.
Sauté the chopped stems and aromatics first to release moisture and prevent soggy mushrooms.
Let the cream cheese soften at room temperature for smoother mixing.
For extra crunch, top with panko breadcrumbs tossed in a little melted butter before baking.
Don’t overstuff — mound the filling slightly for that beautiful golden top.
Bake on parchment-lined baking sheet to catch any cheese overflow and make cleanup easy.
Broil for the last 1–2 minutes if you love an extra-browned, bubbly top (watch closely!).

Ingredients Notes

Cremini (baby bella) mushrooms are ideal here for their firm texture and deeper, earthier flavor compared to plain white buttons — they hold up beautifully when baked. Cream cheese provides the creamy base that binds everything together, while sharp cheddar adds bold, tangy meltiness and Parmesan brings nutty, salty umami.

Fresh herbs (thyme and parsley) are key for brightness and aroma — dried herbs work in a pinch but won’t deliver the same vibrant taste.

Garlic and onion create the savory foundation, and panko breadcrumbs give a light, crispy contrast. Use good-quality cheeses for the best melt and flavor; pre-shredded varieties often contain anti-caking agents that can affect texture.

Variations and Substitutions

Make it gluten-free by swapping regular breadcrumbs for gluten-free panko or crushed pork rinds. For a lighter version, substitute half the cream cheese with Greek yogurt or use reduced-fat cheeses.

Add protein by mixing in cooked, crumbled bacon, sausage, or diced ham. For a Mediterranean twist, incorporate chopped sun-dried tomatoes, feta, and oregano instead of cheddar. Try different cheeses like Gruyère for nutty richness, mozzarella for extra stretch, or goat cheese for tang.

Spice it up with a pinch of red pepper flakes or smoked paprika. For vegan adaptation, use plant-based cream cheese, dairy-free shredded cheese, and nutritional yeast for that cheesy umami kick. Larger portobello caps turn this into a hearty main dish.

Storage Options

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through and cheese is melty again (microwaving works but softens the topping).

These freeze well unbaked — assemble, place on a tray to freeze solid, then transfer to a freezer bag for up to 2 months. Bake straight from frozen, adding 5–10 extra minutes. Avoid freezing after baking as texture may become watery.