Herb and Cheese Stuffed Mushrooms Recipe

stuffed mushrooms on a white oblong dish

Treat your taste buds with this flavorful and easy-to-make stuffed mushrooms recipe! Cream cheese, Parmesan, and herbs make this delicious. I have made several variations of this over the years, but this is my best version after tweaking over the years.


If you subscribe to our blog, you know how much I love to cook. I am constantly experimenting with food and altering recipes to improve the taste and streamline the preparation. Suz appreciates being the recipient of my cooking.

This is a perfect appetizer when family and friends have gathered around our kitchen island while I am still cooking dinner. However, we also make this a main dish. Either way, it has become a favorite of our family and friends.


1 12 oz. carton of large mushrooms (white button or baby portobellos)

3 oz cream cheese, softened

½ cup grated Parmesan cheese

1 ½ teaspoons of dried Italian herbs

Pinch of salt

A pinch of ground black pepper

Pinch of ground nutmeg


Preheat oven to 350 degrees. Remove the stems from the mushrooms (if they need to be clean, gently wipe with dry paper towel). Combine cream cheese and the next 5 ingredients in a small bowl. Spoon the mixture into the prepared mushroom caps and place on a cooling rack on a baking sheet. Note: the mushrooms will release water and if you let them sit in the liquid, they become like rubber. This is why we use the cooling rack on top of the baking sheet. Bake at 350 degrees for 20 minutes.

Let us know if you have questions or what you think about our stuffed mushrooms recipe by commenting below.

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