Description
These Best Christmas Stuffed Mushrooms are a delicious and festive appetizer perfect for holiday gatherings. Featuring a savory filling of sautéed mushroom stems, garlic, onions, cream cheese, parmesan, pecans, and fresh parsley, they are baked to golden perfection for a warm, flavorful bite that will impress your guests.
Ingredients
Scale
For the Mushrooms and Filling
- 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 (plus extra for topping)
- Olive oil for greasing baking sheet
Instructions
- Preheat Oven and Prepare Mushrooms: Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with olive oil. Remove the stems from the mushrooms, finely chop the stems, and arrange the mushroom caps on the greased baking sheet.
- Sauté Mushroom Stems and Aromatics: In a medium skillet, melt the butter over medium heat. Add the chopped mushroom stems and cook for about 5 minutes until most moisture has evaporated. Add the finely diced onion, minced garlic, salt, and pepper, cooking for 1 to 2 minutes until the onion softens.
- Mix the Filling: Transfer the cooked mushroom mixture to a mixing bowl and allow it to cool slightly. Add softened cream cheese, most of the parmesan cheese (reserve 1 tablespoon), chopped parsley, and most of the pecans (reserve 1 tablespoon). Stir thoroughly to combine all ingredients into a cohesive filling.
- Stuff the Mushrooms: Fill each mushroom cap generously with the prepared cheese filling. Once filled, sprinkle the tops evenly with the reserved parmesan cheese and chopped pecans.
- Bake and Garnish: Bake the stuffed mushrooms in the preheated oven for 20 to 25 minutes until the tops are golden and the mushrooms are slightly soft. Remove from the oven and garnish with extra fresh parsley before serving. Enjoy warm!
Notes
- Use baby bell or cremini mushrooms for the best size and flavor.
- Make sure the cream cheese is softened for easier mixing and a smooth filling.
- Chopping the mushroom stems finely allows the filling to bind better and creates a consistent texture.
- Reserve some parmesan and pecans for topping to add a nice crunchy finish.
- Serve these stuffed mushrooms fresh out of the oven for the best taste and texture.
