Baked Cheesy Mushrooms with Cream Cheese and Garlic

These baked cheesy mushrooms look impressive, taste indulgent, and come together with almost no effort — just the way I like it on a busy weeknight.

The cream cheese filling is rich and garlicky, the mushrooms become juicy and tender in the oven, and the mix of mozzarella and parmesan on top gives you that golden, melty finish that’s hard to resist. I love making these as a starter when we have friends over, but just as often, they become a comforting vegetarian dinner with a side salad or some warm bread.

You can use either white or brown mushrooms here — just go for ones that are medium-sized and sturdy enough to hold the filling. And if you’re feeling adventurous, a pinch of chili flakes before serving takes them up another notch.

Baked mushrooms stuffed with cream cheese and garlic, topped with melted mozzarella and parmesan

Ingredients

• 400g white or brown mushrooms (medium-sized)

• 200g cream cheese

• 2 garlic cloves, minced

• 30g grated mozzarella

• 30g grated parmesan

• 1 tbsp chopped parsley (or to taste)

• Olive oil to drizzle

• Salt

• Black pepper

• Chili flakes and chopped parsley, to garnish

Instructions

Preheat your oven to 200°C (390°F) fan-forced. If using a traditional oven, set it to 210–220°C (410–430°F).

Clean the mushrooms with a damp paper towel and remove the stems.

In a small bowl, mix the cream cheese, garlic, half of the mozzarella, half of the parmesan, parsley, salt, and pepper.

Fill each mushroom cap with the cream cheese mixture using a spoon.

Top with the remaining mozzarella and parmesan.

Place the mushrooms on a baking tray lined with parchment paper. Drizzle lightly with olive oil.

Bake for 15–18 minutes, or until the tops are golden and the mushrooms are cooked through.

Serve warm, optionally sprinkled with chili flakes or more chopped parsley.