Description
These Christmas stuffed mushrooms are the perfect holiday appetizer—creamy, savory, and full of rich flavor. Baby bella mushrooms are filled with a cheesy, nutty blend and baked to golden perfection for an irresistible festive bite.
Ingredients
20 baby bella or cremini mushrooms
2 tablespoons butter
2 garlic cloves, minced
½ medium onion, finely diced
½ teaspoon salt
¼ teaspoon black pepper
4 ounces cream cheese, softened
⅓ cup grated parmesan cheese (reserve 1 tbsp for topping)
⅓ cup chopped pecans (reserve 1 tbsp for topping)
¼ cup finely chopped fresh parsley (plus more for garnish)
Instructions
Step 1: Prep Oven & Mushrooms
Preheat oven to 400°F (200°C).
Lightly grease a baking sheet with olive oil.
Remove and finely chop the mushroom stems. Arrange caps gill-side up on the sheet.
Step 2: Sauté Mushroom Stems
In a skillet over medium heat, melt butter.
Add chopped mushroom stems and cook 5 minutes until moisture evaporates.
Stir in garlic, onion, salt, and pepper. Cook 1–2 minutes more.
Transfer mixture to a mixing bowl to cool slightly.
Step 3: Make Filling
Add cream cheese, most of the parmesan, parsley, and chopped pecans to the cooled mushroom mixture.
Stir well to combine into a creamy filling.
Step 4: Fill & Top Mushrooms
Spoon filling into each mushroom cap.
Top each with reserved parmesan and pecans.
Step 5: Bake
Bake for 20–25 minutes until golden and slightly soft.
Garnish with additional fresh parsley before serving.
Notes
Make Ahead: Stuff mushrooms up to 24 hours in advance and refrigerate.
Storage: Store leftovers in an airtight container for up to 3 days. Best enjoyed within 2 days.
Reheat: Warm in a 350°F oven for 10–12 minutes.
Substitutions:
Swap cream cheese for goat cheese or mascarpone.
Use white button mushrooms instead of baby bellas.
Replace pecans with walnuts or breadcrumbs for nut-free.
Parmesan alternatives: Asiago, Romano, or nutritional yeast.
- Prep Time: 15–20 minutes
- Cook Time: 20–25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
