Cheese stuffed mushrooms are simple to prepare, one-bite appetizers filled with creamy and cozy holiday flavors that can easily be made in advance, making them the perfect party treat! This version features tender roasted mushrooms stuffed with savory leeks, tangy cream cheese, and loads of nutty gruyere, baked until golden brown. These cheese stuffed mushrooms will become a favorite (vegetarian!) appetizer or side dish on your holiday table.
How to make cheese stuffed mushrooms
- Preheat your oven to 350°. Clean the mushrooms by wiping their caps with a damp paper towel. Remove the stems and finely dice.
- In a large skillet over medium-high heat, sauté the mushroom stems in olive oil until golden brown. Once, browned, add in the cleaned and chopped leeks and garlic with kosher salt and cracked black pepper. Cook until the leeks are softened and the garlic is fragrant. Remove from the heat and allow to cool slightly.
- Using a hand mixer, beat the softened cream cheese with the shredded gruyere cheese and sautéd vegetables. Add the nutmeg and kosher salt and cracked pepper to taste. Taste the mixture before adding the egg. Crack in an egg and give it a final beat.
- Using a spoon or piping bag, fill the mushroom caps with the cheese and leek filling. Arrange on a baking sheet and top each cap with some reserved gruyere cheese. Bake in your preheated oven for 20 minutes. After 20 minutes, the mushrooms should be tender and the filling, melty. To add some desired brownness, pop under the broiler for an additional minute or two, keeping a close eye. Enjoy hot or warm.
Make them ahead!
If you want to get ahead this holiday season, make these cheese stuffed mushrooms up to 5 days in advance by following a few easy steps.
- Store the cleaned mushroom caps in a zip-top baggie or air-tight container with a sheet of paper towel. The paper towel will help draw away excess moisture and prevent them from becoming soggy. Even though whole mushrooms are best stored in a brown paper bag, once the stems are removed it’s best to transfer them to an air-tight container with a paper towel. Storing just the caps in a brown paper bag can cause them to dry out prematurely.
- After you make the cream cheese filling, allow it to cool completely and seal it in a zip-top bag. On party day, allow the filling to fully come up to room temperature. Then, simply snip the corner off of the zip-top bag and pipe the filling into the mushroom caps.
- There will be extra shredded gruyere to reserve after making the filling. Store the cheese in an air tight container in your fridge. After you’ve filled the mushrooms, top them with a sprinkling of the shredded gruyere just before baking.
Other Fantastic Appetizers
- crab artichoke dip
- deviled eggs
- charcuterie board
- smoked jalapeno poppers
- grilled edamame
- balsamic glazed brussels sprouts with bacon
Cheese Stuffed Mushrooms
- 1 Hand mixer
- 14 white button mushrooms*
- 2 cups sliced leeks about 2 whole leeks
- 2 cloves garlic minced or grated
- 2 tablespoons extra virgin olive oil
- 1 8 ounce package softened cream cheese
- 5 ounces gruyere cheese reserve about 1/3 of the cheese for topping
- 3-4 sprigs Italian parsley plus extra if desired for garnish
- 1/8 teaspoon nutmeg ground or freshly grated
- 1 large egg
- kosher salt and cracked black pepper to taste
- Preheat your oven to 350°. Line a cookie sheet with a cooling rack and set aside. Clean the mushrooms by wiping their caps with a damp paper towel. Remove the stems and finely dice.
- Cut the root end and the dark green tops off of the leeks. Slice in half length-wise and then into thin, half-moon slices. Rinse the sliced leeks thoroughly in a colander and pat dry.**
- In a large skillet over medium-high heat, sauté the mushroom stems in olive oil for about 10 minutes or until golden brown. Once, browned, add in the cleaned and chopped leeks and garlic with kosher salt and cracked black pepper to taste. Cook the leeks until they are soft and translucent and the garlic is fragrant,, about 5 minutes. Remove from the heat and allow to cool slightly.
- Using a hand mixer, beat the softened cream cheese to loosen it up. Then mix in the sautéd vegetables. Shred the gruyere on a box grater and then add about two thirds of it to the cream cheese mixture. Reserve the remaining third to eventually top the mushrooms before baking. Then add the nutmeg, chopped parsley and kosher salt and cracked pepper to taste. Taste the mixture before adding the egg and adjust seasoning if necessary. Then, crack in the egg and give it a final beat.
- Using a spoon, piping bag or zip-top bag with the corner cut off, fill the mushroom caps with the cheese and leek filling. Arrange mushrooms on top of the cooling rack-lined baking sheet, and top each cap with a generous pinch of the reserved shredded gruyere cheese. Bake in a 350° preheated oven for 20 minutes. After 20 minutes, the mushrooms should be tender and the filling, melty.
- To add some additional brownness and toasty flavor, pop under the broiler on the top shelf of your oven for an additional minute or two, keeping a close eye. Once slightly golden, transfer to a platter and top with extra parsley if desired. Enjoy hot or warm.