Cream Cheese Stuffed Button Mushroom Caps

Whole button mushrooms are filled generously with seasoned cream cheese and baked until golden and bubbling â€” a two-ingredient dinner that transforms humble fungi into something rich, elegant, and wholly satisfying. Each bite is a perfect ratio of earthy mushroom to silky filling.

30 min total Base: 4 servings 225 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings4 servings

1Base: 4 servings32

Fixed ingredients: large button mushrooms, stems removed and reserved, cream cheese, softened to room temperature — quantities stay the same regardless of serving count.

large button mushrooms, stems removed and reserved

600 g(fixed)

cream cheese, softened to room temperature

200 g(fixed)

salt

0.75 tsp

black pepper

0.5 tsp

cooking oil

1 tbsp

Instructions

Preheat oven to 200Â°C (390Â°F).

Wipe mushroom caps clean with a damp cloth; brush inside and out with oil and place gill-side up on a baking tray.

Finely chop the reserved mushroom stems.

Beat cream cheese with chopped stems, salt, and black pepper until smooth and well combined.

Spoon or pipe the cream cheese mixture generously into each mushroom cap, mounding it slightly above the rim.

Bake for 18-20 minutes until the mushrooms are tender and juicy and the cream cheese tops are lightly golden with patches of brown.

Rest 2 minutes before serving â€” the filling will be very hot.

💡 Chef's Tip

Stir a teaspoon of dried thyme or smoked paprika into the cream cheese filling for a flavour upgrade, or top each cap with a pinch of breadcrumbs before baking for added crunch.

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