Cream Cheese Stuffed Mushrooms With Fresh Herbs and Lemon

A quick and easy stuffed mushroom recipe full of fresh flavors that makes the perfect appetizer!

Who else thinks appetizers are so fun?! Fun to make and fun to eat, I just love a plate full of little bite sized things!

A complete meal made up of different appetizers is perfect for a casual holiday gathering. These delicious cream cheese stuffed mushrooms would make a great addition to any party meal you may be hosting.

I have even served these on a brunch menu as well!

These mushrooms taste fresh and bright

You may have noticed by now that I love fresh herbs….. There is no easier way to take a dish from good to wow! I think basil is my pet herb but some of my other favorites are cilantro, thyme and rosemary.

Cilantro is one I didn’t always like, but somewhere along the way I started enjoying it. Now it is close to basil in my list of favorites lol. It goes so well in anything Mexican flavored.

I find it tricky to grow though. I only end up with it surviving for a short time. And since the closest place that sells fresh cilantro is in the city two hours away, I’m excited about the cilantro essential oil I bought recently! It will be perfect for adding a drop into guacamole.

Basil I literally put on top of everything. I love using it as part of the lettuce in sandwiches!

Rosemary is fantastic with sweet potatoes. Toss it in when you are roasting them or mix it into a garlic aioli to dip sweet potato fries in. I don’t have many Trim Healthy Mama crossover meals I consider actually worth eating a crossover for, but roasted sweet potatoes with garlic rosemary aioli is definitely one that is totally worth it!

One of my favorite ways to use thyme is to add several fresh sprigs to my cast iron skillet when I’m sauteing mushrooms. The flavors mix in with whatever oil you are using and gives you instant flavored oil! Rosemary works well here too.

In these cream cheese stuffed mushrooms, I’m using basil and parsley for a bright, summery flavor. These both pair extremely well with the fresh lemon zest and garlic that is also in this recipe!

How I cook these mushrooms

To cook these, I first remove the mushroom stems and place the caps on a foil lined sheet to partially pre-cook them empty. This gets them soft and releases moisture that you wouldn’t want to get into your cream cheese filling.

Once they have pre-cooked, I let them cool for a bit, then pour off any extra moisture or blot it with a paper towel if there isn’t a lot. I also like to take paper towel and blot all the moisture out of the mushroom caps to make sure they are completely dry before I stuff them.

Then the filling goes in and the mushrooms are popped back into the oven until the cream cheese is hot and turning golden!

You can do part of this recipe ahead of time

Sometimes I like to make the cream cheese filling ahead so it is ready when I need it. It could easily be made a day or two in advance of when you need it! The flavors of the lemon zest and herbs will have even more time to develop. I would take it out of the fridge in time for the cream cheese to soften before stuffing the mushrooms though.

Another step I will do ahead is destemming the mushrooms so they are ready to go. If you have a spare minute or two in the morning, do this and everything will be ready to simply cook and stuff!

These mushrooms will not stick around!

I promise these yummy little mushrooms will be a big hit wherever you serve them! Pretty much every time I have made them the plate has been empty at the end of the meal.

The flavor pops of lemon, garlic and basil will have you reaching for another one! They are slightly addictive lol.

Here is the printable recipe:

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Here is another appetizer recipe you might enjoy!

Hot Eggs Melts

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