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5 from 1 vote

Creamy Bruschetta Stuffed Mushrooms

These Creamy Bruschetta Stuffed Mushrooms are the perfect easy appetizer packed with fresh tomatoes and herbs, and 3 delicious cheeses!
Course Appetizer
Cuisine Italian
Keyword Bruschetta Mushrooms, Creamy Bruschetta Stuffed Mushrooms
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Calories 1573kcal
Author Chrissie (thebusybaker.ca)


  • 12-18 white button mushrooms (12 large or 18 med-small)
  • a drizzle of olive oil

For the filling:

  • 200 grams cream cheese (approximately 7 oz)
  • 1 cup shredded mozzarella
  • 1/2 cup freshly grated Parmesan cheese
  • 2 teaspoons freshly chopped flat leaf parsley
  • 1/2 teaspoon dried or fresh oregano
  • 1 teaspoons chopped fresh basil (or dried)
  • 1/2 teaspoon fresh (or dried) thyme leaves
  • 2 cloves garlic, crushed
  • salt and pepper (to taste)
  • 3 medium ripe tomatoes, finely chopped and drained

For the topping:

  • 1/2 cup freshly grated Parmesan cheese
  • some chopped parsley for garnish (if desired)


  • Preheat your oven to 350 degrees Fahrenheit.
  • Wash and dry the mushrooms well, removing their stems and placing them top side down on a baking sheet that's been drizzled with olive oil.
  • Add the cream cheese, mozzarella, and Parmesan cheese to a large bowl, along with the parsley, basil, oregano, thyme, garlic, and salt and pepper, mixing well to combine.
  • Add the chopped tomatoes (drain them first!!) stirring the mixture gently just until combined.
  • Spoon the mixture into the mushrooms until they're fully stuffed.
  • Sprinkle the remaining Parmesan cheese on top and bake at 350 degrees Fahrenheit for about 18-20 minutes until the tops have browned slightly.
  • Garnish with fresh parsley after baking and enjoy immediately.



Calories: 1573kcal | Carbohydrates: 38g | Protein: 86g | Fat: 124g | Saturated Fat: 71g | Cholesterol: 396mg | Sodium: 2904mg | Potassium: 2124mg | Fiber: 7g | Sugar: 23g | Vitamin A: 7382IU | Vitamin C: 56mg | Calcium: 1923mg | Iron: 5mg