Cream Cheese Stuffed Mushrooms

Creamy, garlicky, and golden brown, these stuffed mushrooms are bite-sized crowd-pleasers every time.

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If there’s one side dish you can always count on at a South African braai (aka a BBQ), it’s the mushrooms. For centuries, macrofungi have been used as a high nutritional food in both meals and medicine, especially within Southern African cultures. You can boil them in broths, grill them to perfection, or roast them until soft and juicy.

During the summer months, I try to cook as many of my meals outdoors as possible. But for those evenings when the clouds are looming, or the wind is too strong, these stuffed mushrooms are just as good in the oven as on the braai, and they remain juicier and more plump when cooked at the lower oven temperature.

My favorite thing about this recipe is that every part of the mushroom is celebrated. I always used to cut out the stems and throw them away, but when you mince them and sauté them with garlic and spices, the filling is given this delightful umami flavor and maintains its form, which prevents it from melting too much.

Are Cream Cheese Stuffed Mushrooms Healthy?

While mushrooms are a great low-calorie source of fiber and protein, cream cheese is by no means a nutritional powerhouse. It’s high in both calories and fat, and most store-bought brands will also add in thickening agents and stabilizers, which offer no nutritional value.

There isn’t a huge amount of cream cheese used per mushroom in this recipe, but if you’re looking for something a little healthier, I regularly swap cream cheese for ricotta or blended cottage cheese. Just be aware: compared to cream cheese, both ricotta and cottage cheese will become runnier when heated, so you may need more Parmesan or a little sprinkle of cornstarch or breadcrumbs to help bind the stuffing together.

Should You Wash Your Mushrooms?

Who else grew up with every TV chef telling you, under no circumstances should you wash your mushrooms? It was rooted in the belief that mushrooms retain water when you wash them, making them impossible to cook later on. But this theory has been disproved multiple times, and I’m here to set the record straight: wash your mushrooms!

For very dirty mushrooms, I usually fill a medium bowl with water and give them a gentle wash, using my fingers to lift off any dirt on the outside or in the gills of the mushrooms. For closed-gill mushrooms like button mushrooms, a gentle wipe with a wet paper towel is more than enough. Just make sure to pat your mushrooms dry before you use them.

INGREDIENTS

24 medium-sized fresh white button mushrooms
2 tablespoons olive oil
4 cloves garlic, minced
8 ounces cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1 tablespoon fresh parsley, minced
1/4 teaspoon cayenne pepper (optional)

INSTRUCTIONS

Prepare

Preheat oven, clean and prepare mushrooms.

Mix

Combine ingredients to make filling.

Bake

Stuff mushrooms and bake until tender.

Devour!

FAQs & Tips

How to Make Ahead and Store

Stuffed mushrooms can be made ahead of time, so they’re the ideal side dish for bringing to a potluck. Just prepare and stuff the mushrooms up to 24 hours before cooking, making sure to cover and refrigerate them while they wait. You can also freeze them before cooking, by arranging them in a single layer on a baking sheet, freezing until solid, then transferring to a freezer bag to be used within 3 months.
These mushrooms also make incredible leftovers for lunch the next day. Store in an airtight container and refrigerate, and use within 4 days. I like to chop them up and add them into my breakfast omelet; the cream cheese re-melts along with all the garlicky goodness—it’s just divine.

Can You Cook These On a BBQ?

Known in other parts of the world as the barbie, barbecue, or grill, cooking these mushrooms on the braai results in the most incredible smoky flavor. Heat your grill to medium heat, and cook the mushrooms over indirect heat for 10 to 20 minutes or until the cheese has melted and the mushrooms are soft. If you’re worried about the mushrooms falling through the grates, you can use a grill basket or a piece of aluminum foil to hold them together.

Can You Use Other Mushroom Varieties For This?

At the rate your guests will go through these mushrooms at the function, sometimes you need to take extra precautions. For larger groups, I usually go for portobellos as their surface area can hold a lot more stuffing and are less at risk of spillage while grilling on the braai or baking in the oven, but you can swap in any mushroom variety that has a cap for holding all the delicious stuffing.

Serving Suggestions

Mushrooms have a unique umami flavor profile that makes them the perfect supporting act to any main meal. In South African culture, braais are a communal and celebratory experience, so you’ll often see these cheesy delights served potluck-style alongside a variety of meats and fish, Mashed Sweet Potatoes, lots of Balsamic Grilled Veggies, and a delicious spicy relish called ‘chakalaka’.

For an unconventional braai, I also love to serve these with Spicy Deviled Eggs, Stuffed Sweet Potatoes, and whatever protein I’m feeling that day— recently, I’ve been loving these Moroccan-Inspired Chicken Skewers.