Description
These Christmas stuffed mushrooms are the perfect holiday appetizer! Filled with a creamy, cheesy mixture and baked until golden, they’re a crowd-pleasing bite-sized treat for any festive gathering.
Ingredients
- 20–24 large white or cremini mushrooms (stems removed and reserved)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ¼ cup (25 g) finely chopped mushroom stems
- ½ cup (120 g) cream cheese, softened
- ¼ cup (25 g) grated Parmesan cheese
- ¼ cup (15 g) breadcrumbs (plus extra for topping)
- 2 tbsp chopped fresh parsley (or 1 tsp dried)
- Salt and pepper to taste
- Optional: ¼ cup (30 g) shredded mozzarella cheese
Instructions
- Prepare the mushrooms: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Clean the mushrooms with a damp cloth and remove the stems. Chop the stems finely.
- Cook the mushroom stems: Heat olive oil in a skillet over medium heat. Sauté garlic and the chopped mushroom stems for 2-3 minutes, until softened. Remove from heat and let cool.
- Make the filling: In a bowl, combine cream cheese, Parmesan, breadcrumbs, parsley, salt, and pepper. Mix in the cooled mushroom stem mixture.
- Fill the mushrooms: Spoon the filling into each mushroom cap, mounding slightly. Sprinkle with extra breadcrumbs, and add shredded mozzarella if desired.
- Bake: Arrange mushrooms on the prepared baking sheet. Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden.
- Serve: Serve warm and enjoy!
Notes
- For gluten-free mushrooms, use gluten-free breadcrumbs.
- Assemble the mushrooms up to a day ahead and refrigerate. Bake just before serving.
- If freezing, stuff the mushrooms but do not bake. Cook directly from frozen at 375°F (190°C) for 25-30 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mushrooms
- Calories: 60 per serving (approximate)