There’s something magical about pulling a tray of golden, bubbling stuffed mushrooms from the oven just as guests walk in. The scent of garlic, butter, and roasted mushrooms fills the air, signaling the start of a cozy holiday evening. These creamy, nutty bites are warm, indulgent, and irresistibly festive exactly what every Christmas table deserves.
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Why You’ll Love These Stuffed Mushrooms
These stuffed mushrooms are creamy, garlicky, and perfectly bite-sized. Each cap holds a rich filling of cream cheese, parmesan, and buttery sautéed stems, all balanced by crunchy pecans and fresh parsley. The flavor is cozy yet elegant, making it ideal for both weeknight dinners and special occasions. They bake up beautifully golden, with just the right balance of softness and crunch. Plus, they can be prepped in advance, which means less stress and more celebration time around the table.
Ingredients You’ll Need
Start with 20 baby bella or cremini mushrooms. These have deeper, more savory flavor than white button mushrooms. You’ll also need butter for sautéing, garlic and onion for aroma, and salt and pepper for seasoning. Cream cheese adds a smooth base, while parmesan brings a salty bite. Chopped pecans add texture and a hint of sweetness. Fresh parsley ties it all together with brightness.
You can easily substitute walnuts for pecans, shallots for onions, or gruyere instead of parmesan if you like a richer flavor twist.
Step-by-Step: How to Make Stuffed Mushrooms
Prep the Mushrooms
Gently clean the mushrooms with a damp paper towel and remove the stems. Finely chop those stems—they’ll become part of the filling. Arrange the caps on a lightly oiled baking sheet so they’re ready to fill later.
Make the Filling
Melt butter in a skillet over medium heat. Add the chopped stems and cook for about 5 minutes until the moisture reduces. Stir in onion, garlic, salt, and pepper, then cook for another 1–2 minutes. Transfer the mixture to a bowl and let it cool slightly. Add cream cheese, most of the parmesan, most of the pecans, and parsley. Mix until creamy and well combined.
Fill and Bake
Spoon about a tablespoon of the filling into each cap, mounding it slightly. Sprinkle the tops with the reserved parmesan and pecans. Bake at 400°F (200°C) for 20–25 minutes, until golden and tender. The edges should look toasted, and the aroma will be heavenly.
Garnish and Serve
Scatter a little more parsley over the baked mushrooms just before serving. Serve them warm for the creamiest texture and the most tempting aroma.
Expert Tips for Perfect Stuffed Mushrooms
To avoid sogginess, chill the filling before using or bake the mushrooms on a wire rack so air can circulate underneath. Avoid overstuffing since mushrooms shrink slightly as they bake. For flavor variety, try mixing in sundried tomatoes, olives, or herbs like thyme or chives. You can also prepare a lighter version by swapping cream cheese with ricotta.
Make-Ahead, Storage & Reheating Tips
You can assemble these up to 12 hours ahead and refrigerate them, covered, until ready to bake. They may need a few extra minutes in the oven when cold. Store leftovers in an airtight container in the fridge for up to 4–5 days. Reheat in the microwave for 30–60 seconds or in the oven at 350°F until warmed through.
Serving Suggestions for Christmas Dinner
These stuffed mushrooms make a stunning appetizer next to roasted meats or a hearty side like garlic herb roasted potatoes, carrots, and zucchini side dish. They also pair beautifully with a crisp sparkling wine or warm mulled cider. For a full festive spread, consider following with a creamy parmesan Italian sausage soup for cozy dinners and end the meal on a sweet note with peppermint bark brownies for Christmas dessert tables.
Common Questions About Stuffed Mushrooms
What do you put in a stuffed mushroom?
You can fill them with a mixture of cream cheese, parmesan, nuts, herbs, or even breadcrumbs. This version combines creamy and crunchy for the best texture.
Should mushrooms be cooked before stuffing?
No need! They bake perfectly as is. Just make sure to sauté the stems and aromatics first to reduce moisture.
How to make stuffed mushrooms not watery?
Cook out moisture from the stems and onions before mixing. You can also bake them on a rack or chill the filling before use.
What goes well with stuffed mushrooms?
They complement roasted meats, holiday sides, or a simple green salad. Try pairing them with sparkling drinks or cider for balance.
Each serving has about 168 kcal, with 5g carbs, 4g protein, and 16g fat—rich but worth every bite.
More Such Recipes
- creamy parmesan Italian sausage soup for cozy dinners
- pumpkin French toast casserole for a sweet holiday brunch
- soft pumpkin snickerdoodles for festive cookie platters
- mini sweet potato pies perfect for holiday gatherings
- maple glazed apple blondies with warm holiday spice
Conclusion
These stuffed mushrooms bring the perfect blend of elegance and comfort to your Christmas table. They’re creamy inside, crisp on top, and beautifully aromatic straight from the oven. Whether you serve them as a starter or part of your full feast, they’ll draw everyone to the table with that irresistible holiday warmth.
You can find more inspiration and festive cooking ideas on my Pinterest and Facebook pages.
Stuffed Mushrooms – The Perfect Christmas Dinner Appetizer
- Total Time: 40 minutes
- Yield: 20 stuffed mushrooms 1x
- Diet: Vegetarian
Description
Kick off your holiday meal with these creamy, cheesy, and nutty stuffed mushrooms. Perfectly baked with butter, garlic, and parmesan, they make an irresistible Christmas dinner appetizer.
Ingredients
20 baby bella or cremini mushrooms
2 tablespoons butter
2 garlic cloves, minced
½ medium onion, finely diced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 ounces cream cheese, softened
⅓ cup freshly grated parmesan cheese (reserve 1 tablespoon)
⅓ cup whole pecans, roughly chopped (reserve 1 tablespoon)
¼ cup finely chopped fresh parsley, plus more for garnish
Instructions
1. Preheat oven to 400°F (200°C) and lightly oil a baking sheet.
2. Remove mushroom stems, finely chop them, and set aside.
3. Melt butter in a skillet over medium heat, cook chopped stems for 5 minutes until moisture reduces.
4. Add onion, garlic, salt, and pepper; cook 1–2 minutes more.
5. Transfer mixture to a bowl and cool slightly.
6. Add cream cheese, most of the parmesan, parsley, and most of the pecans to the bowl and mix well.
7. Fill each mushroom cap with about 1 tablespoon of mixture, lightly mounded.
8. Top with reserved parmesan and pecans.
9. Bake for 20–25 minutes until golden and mushrooms are tender.
10. Garnish with extra parsley before serving.
Notes
Chill filling before use or bake mushrooms on a wire rack to avoid sogginess.
Avoid overstuffing mushrooms, as they shrink while cooking and excess filling may spill.
Optional additions: sundried tomatoes, olives, crispy bacon, or herbs like chives, thyme, or rosemary.
Store in airtight container in fridge for 4–5 days.
Reheat in microwave for 30–60 seconds or bake at 350°F until warm.
Make ahead: assemble up to 12 hours before baking, store in fridge, and bake before serving.
Substitutions: walnuts can replace pecans; shallots for onion; gruyere for parmesan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Christmas Dinner Ideas
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mushroom
- Calories: 168
- Sugar: 2g
- Sodium: 135mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 34mg