1. Prepare the Mushrooms

Start by preparing the mushrooms. Gently clean the mushrooms with a damp cloth or paper towel to remove any dirt. Be careful not to soak the mushrooms, as they can absorb water and become soggy.

Next, carefully remove the stems from the mushrooms by gently twisting them. You can either discard the stems or chop them finely and add them to the stuffing mixture for extra flavor. Set the mushroom caps aside for stuffing.

If you prefer, you can lightly scrape the inside of each mushroom cap with a spoon to create a bit more space for the filling, but this step is optional.

2. Make the Cream Cheese & Herb Filling

In a medium-sized bowl, combine the softened cream cheese and butter. Use a hand mixer or a spoon to beat them together until smooth and creamy. This step will ensure that the filling is light and easy to pipe or spoon into the mushroom caps.

Add the minced garlic, chopped parsley, chopped thyme, and parmesan cheese to the cream cheese mixture. Stir until well combined. Season the filling with salt and freshly ground black pepper to taste. If desired, add the onion powder and garlic powder for an extra layer of flavor.

If you’ve reserved the mushroom stems, finely chop them and stir them into the filling mixture as well. This adds an earthy, mushroom-forward flavor to the stuffing. If you prefer a smoother texture, you can skip this step or pulse the stems in a food processor before adding them to the mixture.

3. Stuff the Mushrooms

Once your filling is ready, spoon or pipe the mixture into the mushroom caps. Be generous with the filling, making sure the mushrooms are fully stuffed but not overflowing. If you have extra filling, you can spread it over the tops of the mushrooms for a thicker, more indulgent topping.

If you like a crispy topping, sprinkle a small amount of breadcrumbs over the stuffed mushrooms. The breadcrumbs will toast up as the mushrooms bake, creating a light, crunchy contrast to the creamy filling.

4. Bake the Stuffed Mushrooms

Preheat your oven to 375°F (190°C). Arrange the stuffed mushrooms in a single layer on a baking sheet lined with parchment paper or lightly greased. Make sure the mushrooms are snug but not overcrowded so they bake evenly.

Bake the stuffed mushrooms for about 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly. The exact baking time may vary slightly depending on the size of your mushrooms, so check them after 20 minutes and adjust the time as needed.

If you’ve added breadcrumbs on top, they should be golden brown by the time the mushrooms are done baking.

5. Serve and Enjoy

Once the stuffed mushrooms are done, remove them from the oven and let them cool for a few minutes. Garnish with extra fresh parsley or a sprinkle of parmesan cheese, if desired, and serve warm. These stuffed mushrooms are best enjoyed fresh, but they can be served at room temperature if needed.

These mushrooms make a perfect appetizer for any gathering, and they also pair wonderfully with other party dishes like dips, chips, and finger foods.