Stuffed Mushrooms with Cream Cheese
A tasty and attractive appetizer for a festive table! Whole baked mushrooms with cream cheese always impress guests. They look elegant and suit almost any occasion. If you like, enrich the filling with pieces of chicken, meat or sausage, which also pair well with olives or cucumber.
Updated : 10 November, 2026
Easy
About 30 min.
Ingredients
300 grams
Champignon
200 grams
Cream cheese
2
Garlic
10 grams
Dill
10 grams
Vegetable oil
to taste
Basil
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients. Choose large button mushrooms, keeping in mind that they will shrink a little while baking. For the herbs, you can use not only dill, but also green onion or fresh basil. Dried basil can also be used, and if you like, you can replace it with other aromatic herbs.
Step 2
Rinse the mushrooms well to remove any dirt, then pat them dry with paper towels. Carefully remove the centers together with the stems to make space for the filling. The stems are not needed for this recipe, so save them for another dish if you wish.
Step 3
Prepare the filling. Mash the cream cheese and let it come to room temperature beforehand so it softens and mixes more easily. Finely chop the dill and press the garlic through a garlic press. Add the dill, garlic and dried basil to the cheese. Season lightly with salt if needed and mix everything thoroughly.
Step 4
Fill each mushroom cap with the prepared cheese filling.
Step 5
Use any ovenproof baking dish. Lightly grease the bottom and sides with vegetable oil, then arrange the stuffed mushrooms in the dish. Bake in a preheated oven at 180°C for 40–45 minutes, adjusting the time if needed to suit your oven.
Step 6
The mushrooms will become smaller as they bake. They will release some liquid, which should mostly evaporate by the end of cooking. Transfer the baked mushrooms to a serving plate, decorate as desired and serve. They are delicious both hot and cold.
Author note
Share the recipe
