Name: Stuffed Mushrooms with Cream Cheese, Parmesan, and Crispy Panko Recipe
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 20 whole cremini mushrooms; 4 tablespoons unsalted butter, divided; 1 small shallot, minced (about 2-3 tablespoons); 1 large garlic clove, minced; 6 ounces cream cheese, room temperature; ¼ cup freshly grated Parmesan cheese; ¼ teaspoon sea salt; ¼ teaspoon freshly cracked black pepper; ½ teaspoon onion powder; ¼ teaspoon cayenne pepper; 3 tablespoons minced fresh flat leaf parsley, plus more for garnish; ½ cup panko breadcrumbs

Jump to Recipe· 3.8 from 33 reviews

If you’re hunting for a crowd-pleasing appetizer that feels both indulgent and fresh, this Stuffed Mushrooms with Cream Cheese, Parmesan, and Crispy Panko Recipe is an absolute winner. Imagine tender cremini mushrooms bursting with a creamy, savory filling of rich cream cheese and sharp Parmesan, all topped with a golden, crunchy layer of buttery panko breadcrumbs. It’s a perfect marriage of textures and flavors that’s as elegant for a holiday feast as it is satisfying for a simple weekday treat. Trust me, once you try these, they’ll be your go-to for any occasion where you want to impress without fuss.

Ingredients You’ll Need

A group of ingredients is arranged on a white marbled surface. On the far left, there are whole brown mushrooms partly inside a brown paper bag. Next, there is a small white bowl filled with grated white cheese. To the right, a white bowl holds small pieces of chopped onions with a pale pink color. In the center, a beige bowl contains several large dollops of thick white cream cheese. Above this bowl, a small wooden bowl is filled with minced garlic that has a light yellow tone. Below that, a small white bowl holds chopped green herbs. To the right, a small white plate has a few cubes of pale yellow butter. Next to the butter, a white bowl is full of coarse light beige breadcrumbs. Above it, a small white plate holds a mix of seasonings, including orange, black, and white powders arranged in small piles. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for these stuffed mushrooms is surprisingly straightforward, but each plays a crucial role in layering flavor and texture. From the earthiness of cremini mushrooms to the crispy topping, every element is essential.

20 whole cremini mushrooms: The perfect size and firm enough to hold all that luscious filling.
4 tablespoons unsalted butter: Used both for sautéing and to help crisp up the panko topping with richness.
1 small shallot, minced (about 2-3 tablespoons): Adds subtle sweetness and depth that complements the mushrooms beautifully.
1 large garlic clove, minced: For that unmistakable punch of savory flavor.
6 ounces cream cheese, room temperature: The creamy base that brings everything together inside the mushroom cap.
¼ cup freshly grated Parmesan cheese: Provides a savory, nutty kick that elevates the filling.
¼ teaspoon sea salt: Balances the flavors and enhances the natural umami.
¼ teaspoon freshly cracked black pepper: Adds a mild heat and aromatic touch.
½ teaspoon onion powder: Deepens the savoriness without overpowering the mix.
¼ teaspoon cayenne pepper: A whisper of heat to awaken the palate.
3 tablespoons minced fresh flat leaf parsley, plus more for garnish: Brightens the dish visually and flavor-wise.
½ cup panko breadcrumbs: That irresistible crunchy topping that contrasts the creamy filling.

How to Make Stuffed Mushrooms with Cream Cheese, Parmesan, and Crispy Panko Recipe

Step 1: Prepare the Mushrooms and Sauté Aromatics

Start by preheating your oven to 350°F and setting a cooling rack inside a rimmed sheet pan for even air circulation during baking. Carefully detach the stems from your cremini mushrooms and trim off any rough ends—a little detail that makes a big difference for the filling’s texture. Next, mince those stems finely so they mingle seamlessly into the stuffing. Melt half your butter in a skillet over medium heat, then toss in the shallots, garlic, and minced mushroom stems. Cook these until they soften and release their wonderful aromas, about 4 minutes. This base is the flavor foundation you’ll build upon.

Step 2: Mix the Cream Cheese Filling

Transfer the fragrant shallot mixture to a medium bowl and add your room temperature cream cheese, freshly grated Parmesan, and the spices—sea salt, black pepper, onion powder, and cayenne. Stir until the filling is smooth and creamy, speckled with bright green parsley for freshness. Pop this mixture into the fridge for at least 30 minutes; chilling helps the flavors meld and makes stuffing your mushrooms a cleaner, easier task.

Step 3: Stuff and Coat the Mushrooms

Once chilled, evenly spoon the rich filling into each mushroom cap, pressing lightly so they’re generously stuffed. Place your filled mushrooms on the prepared sheet pan rack, making room for the crispy panko to shine. Melt the remaining butter and stir in the panko breadcrumbs, coating them well in that buttery goodness. Now here’s a fun step: dip the stuffing side of each mushroom into the buttery panko mixture, pressing gently so the crumbs adhere and form a golden crisp topping once baked.

Step 4: Bake to Perfection

Pop your mushrooms into the oven and bake for about 25 minutes. You’ll know they’re done when the mushrooms are tender, and the breadcrumbs have turned a gorgeous golden brown with an irresistible crunch. Finish with a sprinkle of fresh parsley for color and a hint of herbal brightness right before serving.

How to Serve Stuffed Mushrooms with Cream Cheese, Parmesan, and Crispy Panko Recipe

A baking tray with a metal rack holds 16 round brown mushrooms, each filled with a creamy white filling mixed with green herbs; three mushrooms near the bottom left have an added layer of golden brown breadcrumbs on top of the filling. Above the tray, there is a round bowl with mixed toasted golden breadcrumbs and a single plain mushroom on top. To the upper right of the bowl, there is a small white bowl containing finely chopped green herbs. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Keep it simple with a little fresh parsley sprinkled on top for a pop of green and freshness. If you want to elevate your presentation, a light drizzle of balsamic glaze can add a lovely sweet tang that contrasts beautifully with the savory filling.

Side Dishes

Because these stuffed mushrooms are rich and savory, they pair wonderfully with lighter sides like a crisp garden salad, roasted vegetables, or even a refreshing citrus vinaigrette-dressed slaw. For a heartier meal, serve alongside creamy polenta or a savory risotto for a beautiful balance.

Creative Ways to Present

Think beyond the standard platter. Arrange your Stuffed Mushrooms with Cream Cheese, Parmesan, and Crispy Panko Recipe on a rustic wooden board for casual gatherings or use individual small plates accented with microgreens or edible flowers to impress dinner guests with elegant flair.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (though they might disappear fast), store them in an airtight container in the fridge for up to 3 days. They maintain their flavor beautifully, though the panko crunch might soften slightly.

Freezing

To freeze, assemble the mushrooms but do not bake. Place them on a lined sheet pan and freeze until solid, then transfer to a freezer bag. They can be stored this way for up to 1 month. When ready to enjoy, bake straight from frozen, adding a few extra minutes to the bake time.

Reheating

To reheat, bake leftovers in a preheated 350°F oven for about 10 minutes or until warmed through. Pop them under the broiler for a minute or two if you want to revive that crispy panko topping.

FAQs

Can I use other types of mushrooms for this recipe?

Absolutely! While cremini mushrooms are ideal because of their size and texture, button mushrooms or even baby portobellos work nicely. Just choose ones with firm caps to hold the filling.

Is there a vegetarian or vegan version of this dish?

For a vegetarian version, this recipe already fits the bill. To make it vegan, substitute cream cheese and Parmesan for plant-based alternatives and use vegan butter along with panko breadcrumbs that are free from animal ingredients.

Can I prepare the mushrooms ahead of time?

Yes! You can prepare and stuff the mushrooms a day in advance, keep them covered in the fridge, then add the panko coating and bake when ready to serve for that fresh crunch.

What can I substitute for panko breadcrumbs if I can’t find them?

Regular breadcrumbs will work, though panko gives that signature lightness and crunch. For a gluten-free option, try crushed gluten-free crackers or nuts as a topping.

How spicy is the cayenne in this recipe?

The cayenne is used sparingly to add a subtle warmth that enhances flavor without heat overwhelming the dish. If you prefer no spice, you can simply omit it.

Final Thoughts

Making these Stuffed Mushrooms with Cream Cheese, Parmesan, and Crispy Panko Recipe is truly a joy from start to finish, and the result is an irresistible appetizer that guests will rave about. The balance of creamy, cheesy, and crunchy textures delights every bite, making it a perfect recipe to keep in your back pocket for parties, holidays, or whenever you want to treat yourself to something special. Honestly, once you dive into these, you might just want to make them your signature dish!

Stuffed Mushrooms with Cream Cheese, Parmesan, and Crispy Panko Recipe

Ingredients You’ll Need

How to Make Stuffed Mushrooms with Cream Cheese, Parmesan, and Crispy Panko Recipe