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Best Christmas Stuffed Mushrooms

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These irresistible stuffed mushrooms are the perfect holiday appetizer, featuring savory cremini mushrooms filled with a creamy, cheesy mixture and baked to golden perfection. They’re easy to make ahead and always disappear quickly from any festive spread.

Ingredients

Scale
  • 24 ounces cremini (baby bella) mushrooms, about 1.5 to 2 inches in diameter
  • 1 tablespoon olive oil
  • Salt and black pepper
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • The chopped mushroom stems (from the caps above)
  • 8 ounces cream cheese, softened at room temperature
  • 1 cup freshly grated Parmesan cheese, divided
  • 1/2 cup panko breadcrumbs (or finely chopped pecans for a gluten-free option)
  • 1/4 cup fresh parsley, finely chopped
  • 2 teaspoons fresh thyme leaves (or 3/4 teaspoon dried thyme)
  • 1/2 teaspoon smoked paprika (optional, for a warm, festive note)

Instructions

  1. Prepare the Oven and Mushrooms: Preheat your oven to 375°F (190°C). Gently wipe the mushroom caps with a damp paper towel to clean them. Carefully twist the stems to remove them, then finely chop the stems. You will use these in the filling. Place the hollowed mushroom caps in a large bowl, toss with olive oil, salt, and pepper, and arrange them stem-side up on a parchment-lined baking sheet.
  2. Create the Flavor Base: In a skillet over medium heat, melt the butter. Add the diced onion and cook for 3-4 minutes until softened. Add the chopped mushroom stems and garlic, and cook for another 5-7 minutes, until the mushrooms have released their liquid and it has mostly evaporated. This step is crucial for concentrating flavor and preventing a soggy filling. Let this mixture cool slightly.
  3. Mix the Cheesy Filling: In a medium bowl, combine the softened cream cheese, 3/4 cup of the Parmesan cheese, panko breadcrumbs, parsley, thyme, and smoked paprika. Add the slightly cooled mushroom and onion mixture from the skillet. Stir everything together until well combined. Pro Tip: Taste the filling and adjust seasoning with more salt and pepper if needed. Remember, the Parmesan is salty, so go easy at first.
  4. Stuff and Bake: Generously fill each mushroom cap with the cheesy mixture, using a small spoon or your hands, and mound it slightly. Sprinkle the remaining 1/4 cup of Parmesan cheese over the top of each stuffed mushroom. Bake for 18-22 minutes, or until the mushrooms are tender and the tops are golden brown. Let them rest for 5 minutes before serving, as the filling will be very hot.

Notes

Make ahead: Assemble mushrooms up to 24 hours in advance and refrigerate before baking. For gluten-free version, use chopped pecans instead of panko. For a richer flavor, substitute half the cream cheese with goat cheese. Store leftovers in refrigerator for up to 3 days.

Nutrition

Find it online: https://harmonymeal.com/best-christmas-stuffed-mushrooms/