Print

Best Christmas Stuffed Mushrooms

Top-down view of a platter of stuffed mushrooms with golden tops and parsley garnish, arranged on a white serving dish.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Perfect holiday appetizer with savory cream cheese, herbs, and pecans. Ready in just 45 minutes and always disappears first at parties.

Ingredients

Scale
  • 20 baby bell or cremini mushrooms
  • 2 tablespoons butter
  • 2 minced garlic cloves
  • ½ medium onion, finely diced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 ounces softened cream cheese
  • ⅓ cup grated parmesan cheese
  • ⅓ cup roughly chopped pecans
  • ¼ cup finely chopped fresh parsley (extra for topping)

Instructions

  1. Preheat oven to 400°F (200°C) and lightly grease a baking sheet with olive oil.
  2. Remove stems from mushrooms and finely chop stems, setting aside. Arrange mushroom caps on greased baking sheet.
  3. In medium skillet, melt butter over medium heat. Add chopped mushroom stems and cook for 5 minutes until moisture evaporates.
  4. Add onion, garlic, salt, and pepper to skillet. Cook for 1-2 minutes until onion softens.
  5. Transfer mushroom mixture to mixing bowl and let cool slightly.
  6. Add cream cheese, most parmesan (reserve 1 tablespoon), parsley, and most pecans (reserve 1 tablespoon). Stir until well combined.
  7. Fill each mushroom cap with prepared cheese filling.
  8. Sprinkle tops with reserved parmesan and pecans.
  9. Bake for 20-25 minutes until tops are golden and mushrooms are tender.
  10. Remove from oven and garnish with extra parsley before serving warm.

Notes

  • Baby bella (cremini) mushrooms preferred for meatier flavor and better structure. White button mushrooms work as substitute.
  • Can be stuffed up to 24 hours in advance and refrigerated. Choose similar-sized mushrooms for even cooking.
  • Cream cheese should be softened for easy mixing. Cook mushroom stems thoroughly to prevent watery filling.

Nutrition