Cheese Stuffed Mushroom Appetizer Recipe -
Cheese Stuffed Mushroom Appetizer Recipe
  • READY IN 45 mins

Cheese Stuffed Mushroom Appetizer

Recipe by  

"A local restaurant in North Carolina made these. I loved them, but they were horribly expensive. So I figured out how to make them on my own. They are truly rich and delicious. Serve about 6 each as an appetizer. The filling is soft and creamy, if you prefer a firmer filling add an egg white to the cheese mixture."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    45 mins


  1. Heat two large skillets over medium-high heat, melt 3 tablespoons of butter in each of the skillets and divide the mushroom caps between the two. Cook and stir the mushroom caps until the edges are slightly soft, about 5 minutes. Place the mushrooms in a colander to drain and cool.
  2. Stir together the cream cheese and goat cheese until well blended. Mix in the onions and mushroom stems. Use all of the filling to generously fill each mushroom cap and place, filling side up, in a baking pan.
  3. Preheat the oven broiler for high heat.
  4. Melt the remaining 1/4 cup of butter with the garlic in a small saucepan over medium heat, cook the garlic for 1 minute once the butter has completely melted. Drizzle the garlic butter over the filled mushroom caps.
  5. Place the pan of mushrooms in the preheated oven to broil until golden brown, about 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2011

I AM THE OP. I made these recently and have some notes for you all. (1) The recipe was changed from original for some reason when posted here by AR. You only need one large skillet. Use half the butter, cook half the caps, removing those that are done, adding more butter and cooking the rest. Do not overcook or they become mushy. Keep them somewhat firm. (2) Neufchatel is a type of cream cheese with a milder flavor and sold right next to the regular c.c. in the store. (3) To make a thicker filling, add a tbsp. or two of plain breadcrumbs, not egg white. (4) Do not overlook the step of adding the finely chopped raw stems to the filling! This gives it more body and a bit of texture, and helps to thicken it up a little. (5) I used a cookie press and a very large star-type tip to fill the caps. Much faster, easier, and nicer looking. (6) I tried something new--After cooking and draining all the 'shrooms ("cup" down in the colander, by the way) I put the drained juice back into the hot pan along with whatever juices were still in the pan from cooking. I lowered the heat and simmered and reduced it until dark and slightly thick, about 5 minutes, stirring constantly. I added 2 tbsp. of butter and the garlic and continued with the recipe. It made them very savory with a concentrated mushroom flavor. Try it both ways and see which you like better! Enjoy!

Most Helpful Critical Review
Jan 04, 2008

Good, but my family found them WAY too rich. The filling was too creamy as well. I like a stiffer filling in my mushrooms. I will not make this again.

May 19, 2009

No complaints here! I changed a few things to suit my family's taste. Instead of goat cheese, I used feta and subbed green onions for the white onion. I also used much less butter when sauteeing the caps. This is a recipe that I would make for company.

Jan 11, 2010

These were a big hit - I was kind of surprised b/c mushrooms are usually not popular in my circle. But I had to use up some goat cheese so I thought I'd give it a try. WOW! Here is what I did: 1. cooked the sauteed the minced onion and stem pieces in a little butter 2. added some fresh spinach (for color) & a clove of garlic 3. let the onions & mushrooms cool 4. them mixed mushroom mixture with mozzarella cheese and goat cheese added some bread crumbs 5. broiled for 10 minutes until golden color 6. I omitted the butter drizzling thing They went really fast!

Nov 07, 2008

I have made these twice now and my boyfriend loves them- he doesn't even like mushrooms! I like to add half a cup of italian breadcrumbs to my stuffing and sprinkle parmesan cheese on top as well. Yummy! :)

Nov 07, 2007

I made these for a football party and they were a big hit. Everyone loved them. The recipe made a lot of filling and I used some of the leftover for a dip, but it was better as a stuffing. Also I skipped the last step where you drizzle the garlic butter over everything, because I thought they were buttery enough. Great recipe!

Aug 12, 2010

They were a little too "cheesy" for me, but my friend liked them a lot! Like some other reviews, I changed the goat cheese to feta & the onion to green onion. (Although I do love goat cheese!) I also changed the butter to olive oil & used much less. I think the only other thing I might do differently is to maybe up the time under the broiler to 10 minutes--I added 2 more minutes after the 5 minutes & I still thought they needed more time.

Dec 24, 2008

Cooked this for Christmas. I skipped the last drizzle step and instead, sauteed the stems and garlic in the pan after cooking the mushrooms and just added that to the filling. Plus, I wasn't sure if the recipe called for Neufchatel or cream cheese and since I don't like blue cheeses anyway, I substituted the Neufchatel for fresh mozzarella. Great!


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  • Calories
  • 373 kcal
  • 19%
  • Carbohydrates
  • 7.5 g
  • 2%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 34.1 g
  • 52%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 13 g
  • 26%
  • Sodium
  • 391 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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