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Stuffed Mushrooms

Stuffed mushrooms served on a Chinet Classic plate

An absolute must-have recipe for any get-together! These mushrooms are stuffed with a super flavorful, slightly lemony cream cheese filling, then topped with crunchy Parmesan cheese and bread crumb topping.

Thank you, Sara @aflavorjournal, for this recipe.

Instax picture of stuffed mushrooms served on a Chinet Classic plate
Instax picture of stuffed mushrooms served on a Chinet Classic plate


  • 1

    Preheat the oven to 375 F. Line a rimmed baking sheet with parchment paper and set aside.

  • 2

    Clean the mushrooms with a damp paper towel. Carefully pull the stems out of the mushrooms and discard. Set mushrooms aside.

  • 3

    Combine the whipped cream cheese, garlic powder, lemon zest, lemon juice, honey, soy sauce, fresh thyme, and a pinch each of salt and pepper in a bowl. Stir to thoroughly combine.

  • 4

    Combine Parmesan and panko breadcrumbs in a separate bowl. Stir to combine and set aside.

    Tip: Panko breadcrumbs can be substituted with Italian breadcrumbs.

  • 5

    Spoon the cream cheese mixture into the mushrooms with Chinet Crystal® Cutlery, creating a small dome on top of the mushrooms. Dip them into the Parmesan/bread crumb mixture, then place the mushrooms (“dome” side up) onto the prepared baking sheet.

  • 6

    Gently spray the tops of the mushrooms with baking spray and bake at 375 for 12-15 minutes. Switch the oven to “broil” and carefully move the mushrooms to the top rack in the oven. Broil the mushrooms for 2-3 minutes until golden brown.

  • 7

    Sprinkle fresh parsley on top and serve warm!