Stuffed Button Mushrooms

"I use the smallest mushrooms I can find. I only put 2 or 3 on a plate so they are left wanting more. It's kind of like a surprise on your plate because as you take a bite, it is an explosion of flavour. surprisingly delightful. very quick to make"
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Ready In:




  • Pull out the stalk of mushrooms.
  • scoop out a bit of the inside if you would like them deeper.
  • mix cream cheese and parmesan cheese together (regular parmesan works too but I like extra sharp parmesan).
  • add salt, pepper and a little bit of garlic to taste.
  • stuff the mushrooms.
  • sprinkle a little paprika for colour.
  • grill until slightly golden.
  • don't put too many on a plate as they are very rich.

Questions & Replies

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  1. These were a hit with my parents and husband (I don't eat mushrooms, personally, although I did try one and it wasn't bad!). I used chive & onion cream cheese, and I baked (at about 425F for 12 minutes) instead of grilling. They disappeared FAST!
  2. These were super easy to make! These were good, but not outstanding. They almost seemed a little bland. I may try the onion and chive cream cheese (melslack recomended) next time for more zing! All in all these were very simple to make, but I will try and play around with some add ins next time.
  3. These are excellet, and super easy to make! I used regular parmesan and found it gave a bit of a grainy texture to them, so next time, I'm going to try different things like sharp cheddar, etc....Thanks for posting!
  4. I have made this for years-it is terriffic. I usually use the onion & chive flavored cream cheese and you can sprinkle with bacon bits too. People always love these.
  5. I just love these! I fix them at least once a week and I just stand and eat them. I always seem to have leftover filling(the best part). I chop up the stems and mix with the leftover filling and put it into those litle silicone pinch cups and bake them. Wonderful!



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