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.

Stuffed Mushrooms – The Perfect Christmas Dinner Appetizer

Name: Stuffed Mushrooms – The Perfect Christmas Dinner Appetizer
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
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

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

Scale

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

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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