Why You’ll Love This Recipe

I love making these stuffed mushrooms because they’re the perfect make-ahead appetizer for holiday parties. The filling comes together quickly with simple ingredients like cheese, garlic, and nuts, and the mushrooms bake to perfection in under half an hour. I also like that they’re naturally low-carb, so they work for almost any crowd—rich, creamy, and impossible to resist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

20 baby bella or cremini mushrooms
2 tablespoons butter
2 minced garlic cloves
½ medium onion, finely diced
½ teaspoon salt
¼ teaspoon 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 garnish)

Directions

I preheat the oven to 400°F (200°C) and lightly grease a baking sheet with olive oil.
I remove the stems from the mushrooms, chop them finely, and set them aside. I arrange the mushroom caps on the baking sheet, ready to be filled.
In a skillet, I melt the butter over medium heat and add the chopped stems. I cook for about 5 minutes until most of the moisture evaporates, then stir in the onion, garlic, salt, and pepper. I cook for another minute or two until the onion softens, then transfer the mixture to a bowl to cool slightly.
I add cream cheese, most of the Parmesan, most of the pecans, and the parsley to the bowl. I mix everything together until creamy and well combined.
I spoon the filling into each mushroom cap, pressing it in slightly so it’s well-packed. I top the mushrooms with the reserved Parmesan and pecans for a golden, crunchy finish.
I bake for 20–25 minutes, until the mushrooms are tender and the tops are golden brown.
I garnish with a little extra parsley before serving.

Servings and timing

This recipe makes about 20 stuffed mushrooms, serving 6–8 people as an appetizer. It takes about 15–20 minutes to prep and 20–25 minutes to bake, for a total of 35–45 minutes.

Variations

Sometimes I use goat cheese or mascarpone instead of cream cheese for a tangier flavor. For a nut-free version, I replace the pecans with toasted breadcrumbs or crushed crackers. I also like adding chopped spinach or sun-dried tomatoes for a festive twist. If I’m making these for a crowd, I double the recipe—they disappear fast!

Storage/reheating

I can prepare the mushrooms up to 24 hours in advance, keeping them covered in the fridge until ready to bake. After baking, leftovers store well in an airtight container in the fridge for up to 3 days. To reheat, I place them on a baking sheet and warm in the oven at 350°F (175°C) for about 10–12 minutes, or until heated through.

FAQs

Can I use white button mushrooms instead of baby bellas?

Yes, I often do. Baby bellas are more flavorful and hold up better when baked, but white mushrooms work too.

Can I make these ahead of time?

Definitely. I stuff them the night before and refrigerate them until baking time—it makes hosting much easier.

How can I make these dairy-free?

I use dairy-free cream cheese and skip the Parmesan, replacing it with nutritional yeast for a cheesy flavor.

What other nuts can I use besides pecans?

Walnuts, almonds, or pine nuts all work well and add a nice texture.

Can I freeze stuffed mushrooms?

I prefer not to freeze them after baking since the texture changes, but they can be frozen before baking and cooked straight from frozen.

Conclusion

These Christmas stuffed mushrooms are a cozy, crowd-pleasing appetizer that brings warmth and flavor to any holiday table. I love their creamy, nutty filling and how easy they are to prepare ahead of time. Whether I’m serving them for a festive dinner, a holiday party, or just a cozy night in, these mushrooms never fail to impress and always remind me why they’ve become a Christmas tradition in my kitchen.