Elevate your next gathering with soft cheese stuffed mushrooms, an appetizer that’s both elegant and irresistible. These flavorful bites are sure to impress your guests and leave everyone reaching for more. Perfect for parties, holidays, or just a cozy night at home, this recipe is a must-make.

Jump to:
Why this recipe works
These stuffed mushrooms are so popular that they often disappear faster than you can serve them. I still remember the first time I made them for a family gathering. I barely managed to get a few on the table before they were gone!
In fact, the best cook in my family, my aunt Ntina, raved about these the first time I served them at one holiday dinner, and asked for the recipe. Huge success.
At first, this recipe excels because it combines the earthy richness of mushrooms with a creamy, cheesy filling. The harmonious blend of cream cheese, parmesan, and vibrant add-ins creates a decadent filling that pairs perfectly with tender mushroom caps.
Moreover, these stuffed mushrooms are incredibly easy to prepare, perfect for even novice cooks to whip them up quickly for any occasion.
Finally, I love their versatility because they can shine at a formal dinner or be enjoyed as a casual snack during game night. No matter the setting, they’re bound to be a hit!

The Mediterranean way of eating
The Mediterranean way of eating emphasizes fresh, high-quality ingredients and simple preparations. That’s why for the 7th consecutive year, the Mediterranean Diet takes the No. 1 spot for the best diets overall (U.S. News & World Report).
This soft cheese stuffed mushroom recipe is an amazing showcase of the Mediterranean culinary tradition. The focus on wholesome mushrooms and rich cheeses enhances the flavor and aligns with the Mediterranean philosophy of enjoying satisfying and healthful food.
Incorporating this approach into your cooking means prioritizing seasonal produce resulting in vibrant dishes with fresh, flavorful ingredients. These stuffed mushrooms embody that spirit, making them a delightful addition to your table that’s as wholesome as it is flavorful.

Key ingredients
To make these stuffed mushrooms, you’ll need the following essential ingredients:
Mushrooms: Opt for the medium-sized white button or baby bella (cremini) mushrooms. These varieties have a great flavor and provide the perfect size for stuffing.
Cream cheese: This is the heart of the filling, giving it a creamy texture that holds everything together (along with the egg).
Cheese: We need to create a beautiful golden crust on top. Freshly shredded gouda and mozzarella cheese are recommended. See substitutions below for alternatives.
Veggies: Spring onions and red pepper add sweetness and vibrant color. We love both.
Onion and garlic: Essential Mediterranean aromatics that enhance the overall taste of the filling.
Egg: it acts as a binder, helping hold the ingredients together and maintain the filling's structure during baking.
Herbs: oregano or/and basil, fresh or dried.

Meal prepping this recipe
One of the best parts about this recipe is how well they lend themselves to meal prep.
When I’m hosting, I love the convenience of preparing them a day in advance. While I serve the salads and appetizers, my soft cheese stuffed mushrooms are sizzling in the oven and I enjoy time with my guests rather than being stuck in the kitchen. It is the last appetizer dish served. Hot, sizzling, and smelling a-ma-zin-gly!
To summarise, make them ahead of time (even the previous day), place them on the tray as the recipe instructions indicate, and leave them on the fridge overnight. Bake within preferably 12 hours.

Substitutions and variations
Feel free to get creative with these stuffed mushrooms! Here are some substitutions and variations to consider:
Cheese: Add your favorite cheese (gruyere cheese, I am looking at you!). The combinations are endless. For this recipe, I used a gouda-mozzarella combo, my clan's favorite but I use whatever I have available in the fridge.
Sometimes I add crumbled feta too which is an excellent additional ingredient if you are up to it. Consequently, add hard and/or semi-hard cheeses that can melt and form this mouth-watering cheesy crust on top of the stuffed mushrooms. Feel free to drool with me!
Add meat: For a heartier filling, add sausage, ham, prosciutto, etc. Try to avoid hyper-processed deli meats and sausages.
I know that it is rather impossible to find fresh cured deli meat. Even if you can find cured prosciutto or jamón, it is so expensive that each slice feels like a luxury vacation on an exotic island. Pity!
Vegetables: Experiment with different veggies like spinach, chopped sun-dried tomatoes, asparagus or zucchini. Enhance the filling following the seasonal produce.
Herbs and spices: Apart from oregano, add thyme, basil, fresh or dried, and a pinch of red pepper flakes to give it a bit of heat.
How to make these stuffed mushrooms
Time needed: 30 minutes
- Prepare the mushrooms
Clean the mushrooms and remove the stems, setting them aside for later use.
- Prepare the veggies
In a medium skillet stir in the veggies, and the mushroom stems. Cook for 3-4 minutes until all veggies are softened.
- Prepare the filling
Mix the cream cheese, half Gouda and mozzarella cheese, the cooked veggies, and the egg—season with salt (optional) and pepper to taste. Mix until everything is well blended and creamy.
- Assemble#1
Spoon the cheese mixture into the mushroom caps, filling them generously but avoiding overfilling.
- Assemble#2
Top with the remaining grated gouda-mozzarella cheese. Gently press to form a crust.
- Bake
Place the mushrooms in the baking dish lined with parchment paper, cheese-side up. Bake for 10-15 minutes. Serve immediately.
Expert tips
Take this recipe to the next level with these simple tips.
Don’t rinse the mushrooms in water: Please, don't! Mushrooms are porous and absorb moisture like a sponge. The result is an awful soggy texture when cooked. Instead, it's best to wipe them clean with a damp paper towel to remove any dirt while keeping them dry.
Don’t overfill: Use just enough filling to create a small dome on top. This prevents spills during baking. I've perfected the recipe to ensure there's no leftover filling, making it just right every time! However, if you have leftover filling, stir it in a skillet with a spoonful of olive oil and make a kind of scrambled eggs out of it.
Waste not: Don’t toss the mushroom stems! They can be incorporated into the filling or used in other dishes like soups and stocks.
Don't add extra salt to the filling: I usually don't add extra salt to the filling because cream cheese and shredded cheese add the perfect amount of saltiness for my family's liking. We prefer to keep the salt to a minimum.
Experiment: Once you master the basic recipe, feel free to explore different flavors and ingredients. Stuffed mushrooms are highly adaptable!

How to serve soft cheese stuffed mushrooms
These stuffed mushrooms are best served warm, right out of the oven. Arrange them on a beautiful serving platter and garnish with fresh herbs for a touch of color (parsley, basil, oregano, thyme, whatever you've got available).
They pair wonderfully with a variety of appetizers that we love serving around the Mediterranean Sea. In Greece, we call them"mezze", in Spain "tapas", in Italy "antipasti" and there are shared small dishes or snacks similar to tapas and mezze all over the region.
Therefore, I would pair those stuffed mushrooms with other dishes to make a delicious mezze platter: this eggplant dip (melitzanosalata), baked giant beans (gigantes), at least one pie like spinach pie (spanakopita), tomato fritters (tomatokeftedes), yellow split pea puree (fava), black eyed-pea salad (mavromatika salata), barley rusk salad (dakos), beet root salad (patzarosalata) and of course pita bread or/and olive oil bread (eliopsomo).
Nevertheless, I also love enjoying them cold as a snack or warmed up in the oven for a quick meal with my favorite salads, like this cabbage salad for the winter and the famous Greek salad for the summer.
Finally, don't forget the wine. A crisp white wine is the best option but if you prefer red wine, a light-bodied red will complement the flavors beautifully.

How to store and freeze
Store: To store cooked stuffed mushrooms, place them in an airtight food container in the refrigerator for up to 3 days.
Freeze: To be honest, I have never frozen stuffed mushrooms because it is one of the most popular appetizers on the table. They vanish even before cooling down.
Nevertheless, I wouldn’t consider freezing them after cooking. I suspect that this soft cream cheese wouldn’t retain its creamy texture or flavor once reheated. Freezing can cause the cheese to separate or become grainy, and the mushrooms may release excess moisture upon thawing, resulting in a soggy texture. No, thanks!
Reheating: When ready to enjoy leftovers, bake in a preheated oven at 350°F (180°C) for 10-15 minutes until heated through.

If you make my recipe, you have to let me know! I absolutely love your feedback. This is a huge motivation for me and keeps 30daysofgreekfood’s kitchen alive. Bookmark this recipe and leave your rate and comment below, or take a photo with your soft cheese stuffed mushrooms and tag me on Instagram with #30daysofgreekfood and Facebook with @30daysofgreekfood.
Recipe

Soft Cheese Stuffed Mushrooms
Ingredients
- 20 about 1 pound (500g) medium white button or baby bella (cremini) mushrooms, fresh
- 3 tablespoons olive oil
- 1 red or yellow bell pepper
- 3 spring onions, the white part, minced (keep the green for topping)
- ½ cup / 4 ounces (100g) cream cheese
- 1 cup / 4 ounces (100g) Gouda and mozzarella cheese, grated*
- 1 medium egg, lightly beaten
- A pinch of dried oregano or thyme
- Salt and freshly ground pepper to taste
Instructions
- Preheat the oven to 390 F° (200 C°) degrees.
PREPARE THE MUSHROOMS
- Gently pop off the mushrooms' stems. Set aside the stems for later use. Use a damp paper towel to brush off the dirt on the mushroom tops. Don’t rinse them in water. Season with salt and pepper.
- Arrange the clean mushrooms on a parchment-lined baking sheet.
PREPARE THE VEGGIES
- Finely chop the mushroom stems. In a medium skillet over medium-high heat, add olive oil and let it heat up. Stir in the spring onions, the bell pepper, and the mushroom stems. Cook for 3-4 minutes until all veggies are softened. Set aside to cool slightly.
PREPARE THE FILLING
- In a medium bowl, mix the cream cheese, half Gouda and mozzarella cheese, and the cooked veggies. Taste the mixture. It can be already salty to your liking. If not, then add salt. Season with ground black pepper.
- Add the scrambled egg and mix well. Mix until everything is well blended and creamy.
ASSEMBLE AND BAKE
- Use a spoon to carefully fill the cavity of each mushroom with the filling. Fill just a bit above the top, but don’t overdo it—keeping it neat will make them look their best.
- Top with the remaining grated gouda-mozzarella cheese. Gently press to form a crust. Place the mushrooms in the baking dish, cheese-side up.
- Bake for 15 minutes, until the tops are puffed and golden. Garnish with the green part of spring onions, or/and fresh/dried oregano, thyme, and basil. Serve immediately.
Irene says
Question: when you say lightly scrambled egg, do you mean lightly cooked egg or raw?
Sylia says
Dear Irene,
You caught me red-handed! I meant "lightly beaten egg" (raw). I corrected the mistake in the recipe card. Thank you for picking it up.