Chili-Stuffed Mushrooms

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American


The filling for these stuffed mushrooms is quick and easy to make. I bet you’ll have the filling made and the mushrooms stuffed before your oven is preheated.


  • 16 white or cremini (small brown) mushrooms
  • 1/2 cup homemade or canned chili (if it’s runny, drain off some liquid before measuring)
  • 1/4 cup cream cheese, softened
  • 1/4 cup + 3 Tbsp. shredded cheddar cheese, divided
  • Salt and pepper to taste


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Use your fingers to pop the stems off the mushrooms. If some stem stays inside the cap, use a pairing knife to gently cut it out. Save stems for another use (spaghetti sauce!).
  3. In a small bowl combine the chili, cream cheese, and 1/4 cup of cheddar cheese. Taste and add some salt and pepper if needed.
  4. Mound about 1 tablespoon of filling onto each mushroom. Press down slightly so that it enters the cap and doesn’t just sit on top. Top each mushroom with a few shreds of cheese.
  5. Bake until cheese on top is melted and starting to brown, about 15-17 minutes.