Stuffed Mushrooms with Cream Cheese

In the ‘before times’, pre-pandemic, I could buy Philadelphia Cream Cheese here.

I actually don’t know if there is another type of cream cheese in the U.S.

Here, in France, it’s just called ‘Philadelphia’, not cream cheese.

So when I was looking for cream cheese the question was (in French, of course): Do you have Philadelphia? No? Is there a substitute?

I was assured there was.

I bought it.

The melting point was a bit lower than what I’m used to so these weren’t exactly finger food.

But they were good!

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Stuffed Mushrooms with Cream Cheese

Shallots & cream cheese make an easy filling for these Mushroom Caps

  • Author: Kate
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: First Courses


  • 6 large mushrooms, (1 1/2 – 2″ diameter, 4 – 5cm), cleaned, stems removed
  • 2 shallots, finely chopped
  • 3 cloves garlic, minced
  • 3 tsp olive oil
  • 1 tsp soy sauce
  • 3oz (90gr) cream cheese


  • Heat 2 tsp oil in a skillet over medium-high heat. 
  • Add shallots and garlic and sauté until shallots start to brown, about 6 minutes.
  • Put shallots, garlic in a small bowl, add cream cheese and mix well.
  • Add 1 tsp oil and soy sauce to the same skillet.
  • Add mushroom caps and sauté until light brown, 3 – 4 minutes, turning once. 
  • Remove and place on a baking sheet.
  • Spoon cheese mixture into mushroom caps, dividing evenly. 
  • Bake in 375F (180C) oven for 10 minutes, until they are light brown.
  • Remove and serve.


My cream cheese was quite soft and melted quickly. We needed a fork to eat them. Watch closely and remove quickly if you want them to be ‘finger food’ 


  • Serving Size: 1/2 recipe
  • Calories: 240
  • Sugar: 3.9 g
  • Sodium: 211.1 mg
  • Fat: 21.9 g
  • Saturated Fat: 9.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 8.1 g
  • Fiber: 1.1 g
  • Protein: 5.5 g
  • Cholesterol: 42.9 mg

Keywords: mushrooms, stuffed mushroom

You could also try Stuffed Mushrooms with Bacon & Goat Cheese The goat cheese doesn’t melt so quickly….

Stuffed Mushrooms, with Cream Cheese

Both cream cheese and sour cream are staples in the U.S.

When I was young, adding dried onion soup mix to either made a great dip for potato chips (crisps). Even after one could buy ready-made dips I preferred to make my own with cream cheese.

You may find this hard to believe…. but there is no ready-made chip dip here.

I have never seen chips of any sort with a dip of any sort, anywhere.

On the one hand they don’t know what they’re missing.

On the other hand they also aren’t consuming all of those mindless calories.

No cheese balls either.

400 different kinds of cheese – no cheese balls.

No further comment….

4 thoughts on “Stuffed Mushrooms with Cream Cheese”

  1. A fork is good! I don’t care if it’s finger food or fork food, stuffed mushrooms are delicious. You should add crab…

    I’m shocked that there are no cheeseballs. Really. France and cheese? And they don’t do that at all? I would think that would be a gimme. I don’t buy pre-made dips. I make my own as well. I know what’s in them that way. The US puts way too much stuff in their pre-made things and if you buy organic, it’s three times the cost and you still don’t really know. It’s just easier to make my own. I’m also a bit surprised though that you can’t buy crisps anywhere. I don’t fry anything because I have no good way to get rid of the oil, but you could make your own. I thought about doing some dipped in chocolate for Christmas, but I ran out of time. I’d have bought them, of course. 😉

    • Crab? That would be good – I’ll have to see if I can find it.
      I didn’t phrase that right – yes, we have crisps, although I only ever see them at a Brit’s house with drinks. It’s the combination I’ve never seen – even at casual picnic type parties…. I’ve never seen the ‘chips & dip’. Actually, I’ve never seen just chips at casual French parties, either. Maybe they’re just kids food. No taco chips & salsa either. I think the French just don’t eat that stuff – or only rarely.
      And their popcorn is sweet, not salty. Not caramel corn, just sweet – and weird.

  2. No chip dips here either, plenty of chips though ! As for cream cheese, yes Philadelphia is available but very very expensive. La Vache Qui Ri is absolutely everywhere which always surprises me !

    • La Vache Qui Ri was everywhere in Andorra – big laughing cows in the stores. Here I can find it – if I really search. I miss Philadelphia….

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