Best Christmas Stuffed Mushrooms

Here is my go-to stuffed mushrooms recipe, with a savory blend of breadcrumbs, herbs, cheese, and a touch of garlic, all packed into tender mushroom caps that get nice and golden brown in the oven.

These stuffed mushrooms have become a Christmas tradition at our house – they’re always the first appetizer to disappear from the holiday buffet. I usually make a double batch now because everyone wants to take some home. Nothing beats watching them come out of the oven all hot and bubbly, don’t you think?

What Kind of Mushrooms Should I Use?

Baby bella (also known as cremini) mushrooms are perfect for this stuffed mushroom recipe, but you’ve got options here.

These brown mushrooms are actually just young portobello mushrooms, which gives them a meatier flavor than their white button cousins.

While white button mushrooms can definitely work in this recipe too, baby bellas tend to hold up better during baking and have a richer, earthier taste.

When shopping, look for mushrooms that are firm and dry with tightly closed caps – avoid any that feel slimy or have dark spots.

Just make sure to choose ones that are similar in size so they’ll cook evenly, and aim for mushrooms that are about 1.5 to 2 inches wide for the perfect two-bite appetizer.

Options for Substitutions

Need to switch things up with these stuffed mushrooms? Here are some handy substitutions you can try:

• Baby bell or cremini mushrooms: White button mushrooms work just as well here – just pick ones that are about the same size. If your mushrooms are larger, you’ll need to adjust the filling amount and cooking time accordingly.
• Cream cheese: You can swap cream cheese with goat cheese or mascarpone for a different flavor profile. If you’re dairy-free, try dairy-free cream cheese – just make sure it’s at room temperature for easy mixing.
• Parmesan cheese: Romano or Asiago cheese make great alternatives. For a dairy-free version, try nutritional yeast – use about half the amount as it has a stronger flavor.
• Pecans: Any nuts will work here! Try walnuts, almonds, or pine nuts. For nut-free options, use toasted breadcrumbs or crushed crackers instead.
• Fresh parsley: Out of fresh parsley? Use dried parsley (about 1 tablespoon), or try fresh basil or chives. For dried herbs, use 1/3 of the amount called for fresh.
• Butter: Olive oil or dairy-free butter work fine for sautéing. Just use the same amount as called for in the recipe.

What to Serve With Stuffed Mushrooms?

These stuffed mushrooms work perfectly as part of a holiday spread or appetizer lineup! Since they’re rich and creamy, I like to serve them alongside lighter nibbles like fresh veggie platters with hummus or a simple bruschetta.

For a complete appetizer spread, try pairing them with some crispy breadsticks, marinated olives, or a cheese board with dried fruits and nuts.

If you’re serving these as a side dish rather than an appetizer, they go really well with grilled steak or roasted chicken – the savory mushroom filling complements most main dishes nicely.

Storage Instructions

Prep Ahead: Want to get ahead for your holiday party? You can stuff these mushrooms up to 24 hours in advance. Just cover them well with plastic wrap and keep them in the fridge until you’re ready to bake. This makes party prep so much easier!

Keep Fresh: If you have any leftover stuffed mushrooms (which rarely happens!), place them in an airtight container and pop them in the fridge. They’ll stay good for up to 3 days, though they’re best enjoyed within the first 2 days while the filling is still creamy.

Warm Up: To enjoy your leftover mushrooms, simply place them on a baking sheet and warm them in a 350°F oven for about 10-12 minutes, or until they’re heated through. You can also give them a quick zap in the microwave, though they might not be quite as crispy on top.

Preparation Time	15-20 minutes
Cooking Time	20-25 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Ingredients

• 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)

Step 1: Prepare the Oven and Mushrooms

Preheat your oven to 400°F (200°C).

Grease a baking sheet lightly with olive oil.

Remove the stems from the mushrooms, finely chop the stems, and set them aside.

Arrange the mushroom caps on the greased baking sheet.

Step 2: Cook the Mushroom Stems

In a medium skillet, melt the butter over medium heat.

Add the chopped mushroom stems and cook for about 5 minutes, or until most of the moisture has evaporated.

Add the onion, garlic, salt, and pepper to the skillet.

Cook for another 1 to 2 minutes, until the onion has softened.

Transfer the mushroom mixture to a mixing bowl and let it cool slightly.

Step 3: Prepare the Cheese Filling

To the mixing bowl containing the cooked mushroom mixture, add the cream cheese, most of the parmesan (reserving 1 tablespoon), parsley, and most of the pecans (reserving 1 tablespoon).

Stir thoroughly until all ingredients are well combined into a cohesive filling.

Step 4: Stuff the Mushroom Caps

Fill each mushroom cap with the prepared cheese filling.

Once filled, evenly sprinkle the tops of the mushrooms with the reserved parmesan cheese and chopped pecans.

Step 5: Bake and Serve

Bake the stuffed mushrooms for 20 to 25 minutes, or until the tops are golden and the mushrooms are slightly soft.

Remove them from the oven and garnish with extra parsley before serving.

Enjoy your delicious stuffed mushrooms!