Description
These festive Christmas stuffed mushrooms are a delicious appetizer featuring a savory blend of cream cheese, garlic, herbs, Parmesan, and breadcrumbs baked to golden perfection. Easy to prepare ahead of time and perfect for holiday gatherings, they offer bite-sized bursts of flavor that will delight your guests.
Ingredients
Scale
For the Mushrooms and Filling
- 24 medium white or cremini mushrooms, stems removed and finely chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup finely chopped onion
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup seasoned breadcrumbs
- 2 tablespoons chopped parsley
- Salt and pepper to taste
For Topping
- 2 tablespoons melted butter
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C) and lightly grease a baking sheet. Clean mushroom caps gently with a damp paper towel and set aside.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems, onion, and minced garlic; sauté for 4–5 minutes until softened and fragrant.
- Season Filling: Stir in dried thyme, crushed red pepper flakes if using, and season with salt and pepper. Remove the mixture from heat and let it cool slightly.
- Combine Filling: In a bowl, mix the sautéed vegetables with softened cream cheese, grated Parmesan cheese, seasoned breadcrumbs, and chopped parsley until thoroughly combined.
- Stuff Mushrooms: Spoon the filling evenly into each mushroom cap and arrange them on the prepared baking sheet.
- Top and Bake: Drizzle the melted butter over the stuffed mushrooms. Bake in the preheated oven for 20–25 minutes, or until mushrooms are tender and the filling is golden and bubbly.
- Serve: Garnish with extra chopped parsley if desired. Serve warm as a festive holiday appetizer.
Notes
- You can prepare the filling up to a day in advance; just stuff the mushrooms right before baking.
- For richer flavor, sprinkle extra Parmesan or shredded mozzarella on top before baking.
- Make sure not to wash mushrooms directly under water to keep them from becoming soggy—use a damp paper towel instead.
