My Christmas Stuffed Mushrooms Recipe sits on our coffee table every year while carols play, and it tastes savory, garlicky, and a little fancy. It suits anyone who wants a crowd-pleasing holiday appetizer, and you can have it on the table in about 35–40 minutes.
Homemade Christmas Stuffed Mushrooms Recipe
This Christmas Stuffed Mushrooms Recipe uses simple steps and pantry staples, so you can pull it off even with guests underfoot. You sauté the stems with garlic and shallot, stir in cream cheese and Parmesan, then stuff and bake. The filling holds together and never slides off the caps.
You handle everything with one skillet and one sheet pan. You clean the mushrooms with a quick wipe, not a long rinse. The oven does the heavy lifting while you pour something bubbly.
Ingredients You’ll Need
- 24 medium cremini or baby bella mushrooms, stems removed and caps wiped dry
- 1 tablespoon olive oil (or use butter for a richer flavor)
- 1 tablespoon unsalted butter (split the fat: oil prevents scorching, butter adds flavor)
- 1 small shallot, finely chopped (or 1/4 small yellow onion)
- 3 cloves garlic, minced (pantry shortcut: jarred minced garlic works)
- 1/4 teaspoon red pepper flakes (optional heat)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs (use gluten-free panko for GF; for low-carb use crushed pork rinds or almond flour)
- 6 ounces cream cheese, softened (block-style; I like Philadelphia, and store brand works)
- 1/2 cup finely grated Parmesan cheese (use a vegetarian rennet brand if needed; pre-grated works in a pinch)
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Zest of 1/2 lemon (optional, bright finish)
- 2 tablespoons finely chopped sun-dried tomatoes, drained (optional color and tang)
- 3 slices cooked bacon, crumbled, or 4 ounces cooked Italian sausage, drained (optional, for a meaty version)
- 2 tablespoons extra panko + 2 tablespoons grated Parmesan for the crunchy topping
- Olive oil spray or 1 tablespoon olive oil to drizzle on top
Equipment:
- Rimmed baking sheet lined with parchment or foil
- Medium skillet
- Mixing bowl and spoon (a small cookie scoop helps)
- Measuring cups and spoons
How to Make Christmas Stuffed Mushrooms
- Prep: 15 minutes
- Cook: 20 minutes
- Total: 35 minutes
- Heat the oven to 400°F. Line a rimmed baking sheet with parchment or foil.
- Twist out the mushroom stems and set them aside. Wipe the caps with a damp towel.
- Finely chop the stems. Warm the olive oil and butter in a skillet over medium heat, then cook the shallot for 2 minutes. Add the chopped stems, salt, pepper, and red pepper flakes, and cook until the stems release moisture and it evaporates, about 5–6 minutes. Stir in the garlic and cook 30 seconds.
- Stir in the 1/2 cup panko to lightly toast, about 30–60 seconds. Scrape the mixture into a bowl and let it cool for 2 minutes so the cheese doesn’t melt too fast.
- Add the cream cheese, 1/2 cup Parmesan, parsley, thyme, lemon zest, sun-dried tomatoes, and bacon or sausage if using. Mix until the filling looks thick and scoopable. Taste and adjust salt and pepper.
- Arrange the mushroom caps, cavity side up, on the baking sheet. Fill each cap with a heaping spoonful of filling. Sprinkle the tops with the extra panko and Parmesan, then mist or drizzle with a little olive oil.
- Bake for 18–20 minutes, until the tops turn golden and the caps turn tender. If you want deeper color, broil for 1 minute while you watch closely.
- Finish with a little extra parsley. Let the mushrooms rest for 5 minutes so the centers set, then serve warm and watch them vanish.
Pro Tips & Common Mistakes
- Pick medium mushrooms so they hold shape and bite cleanly.
- Skip soaking; wipe the caps so they don’t waterlog in the oven.
- Mince the stems finely and cook off moisture; soggy stems water down the filling.
- Taste the filling after adding the cheeses before you add more salt.
- Pack the filling snugly but don’t stack skyscrapers on tiny caps.
- Use a small cookie scoop for even portions and tidy tops.
- Want drier caps? Bake empty caps for 8 minutes, drain off any liquid, then fill and bake 10–12 minutes.
- Line the pan for easy cleanup and better browning.
- Watch the last 2 minutes; ovens run hot and tops can brown fast.
Variations I’ve Tried
- Gluten-free: Use GF panko or crushed GF crackers; confirm Parmesan labeling.
- Vegan: Use dairy-free cream cheese, vegan Parmesan, and olive oil; bump herbs and lemon zest.
- Low-carb: Swap panko with almond flour or crushed pork rinds; skip the sun-dried tomatoes if you count every gram.
- Meaty: Fold in crisp bacon, cooked sausage, or finely chopped prosciutto.
- Herby: Try rosemary, sage, or chives in place of thyme.
- Cheesy: Add shredded mozzarella for extra pull; it browns nicely on top.
- Festive pop: Add finely chopped roasted red peppers or a cranberry sprinkle right before serving.
How to Serve Christmas Stuffed Mushrooms
Serve these stuffed mushrooms warm on a platter with extra parsley and a light squeeze of lemon. Pair them with sparkling wine, a zero-proof spritz, or a crisp cider. They sit nicely next to a cheese board, roast turkey or ham, and a bowl of marinated olives.
Make-Ahead and Storage
- Make-ahead filling: Mix the filling up to 3 days in advance and chill in an airtight container.
- Stuff and chill: Assemble the mushrooms, cover, and refrigerate up to 24 hours; bake straight from the fridge and add 2–3 minutes if needed.
- Freeze unbaked: Freeze stuffed mushrooms on a sheet until firm, then bag for up to 2 months. Bake from frozen at 400°F and add 5–8 minutes.
- Leftovers: Refrigerate cooked mushrooms in a covered container for up to 3 days.
- Reheat: Warm in a 350°F oven for 8–10 minutes or in an air fryer at 325°F for 4–6 minutes. The microwave works in a pinch, but the caps soften more.
Nutrition Information
Calories: about 165 per 3 mushrooms (no bacon). Protein: roughly 4 g. Carbs: about 5 g total (around 4–4.5 g net). Fat: about 12 g. Numbers vary by brand, mushroom size, and any add-ins.
Christmas Stuffed Mushrooms Recipe
Christmas Stuffed Mushrooms are savory, bite-sized appetizers filled with a festive herbed cheese mixture, perfect for holiday gatherings.
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
- Clean mushrooms and remove stems. Finely chop the stems, set aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped mushroom stems, onion, and garlic. Sauté until softened, about 5 minutes. Cool slightly.
- In a bowl, mix cream cheese, parmesan, parsley, breadcrumbs, thyme, salt, and pepper. Stir in cooked mushroom mixture.
- Brush mushroom caps with remaining olive oil. Fill each with the stuffing mixture and place on the tray.
- Bake for 18–20 minutes, or until tops are golden and mushrooms are tender.
- Serve warm, garnished with extra parsley if desired.
Notes
To add festive color, sprinkle with pomegranate seeds or chopped red peppers before serving. Can be assembled ahead and baked just before your guests arrive.