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Best Christmas Stuffed Mushrooms

Best Christmas stuffed mushrooms with savory herby filling on recipe card
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My grandmother’s handwritten recipe card for stuffed mushrooms is splattered with decades of holiday memories. I’ve perfected her method to create what I truly believe are the best Christmas stuffed mushrooms, with a savory, herby filling that fills the whole house with warmth.

Ingredients

Scale
  • 24 ounces cremini or white button mushrooms (about 20-24 medium mushrooms)
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped yellow onion
  • 3 cloves garlic, minced
  • 8 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fine breadcrumbs (panko works great for extra crunch)
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/4 teaspoon smoked paprika (optional, for a warm depth)
  • Salt and black pepper to taste

Instructions

  1. Prepare the Mushroom Caps: Preheat your oven to 375°F (190°C). Gently wipe the mushrooms clean with a damp paper towel. Carefully twist the stems to remove them; set the caps aside. Finely chop the mushroom stems—we will use them in the filling for maximum mushroom flavor!
  2. Create the Savory Filling: In a skillet over medium heat, warm the olive oil. Add the chopped onion and sauté for 3-4 minutes until softened. Add the chopped mushroom stems and cook for another 5-7 minutes, until they have released their moisture and started to brown. Stir in the minced garlic and cook for just one more minute until fragrant. Transfer this mixture to a medium bowl and let it cool slightly.
  3. Combine the Filling Ingredients: To the slightly cooled mushroom and onion mixture, add the softened cream cheese, grated Parmesan, breadcrumbs, parsley, thyme, smoked paprika, salt, and pepper. Mix everything together until it is well combined and creamy.
  4. Stuff and Bake the Mushrooms: Arrange the hollowed mushroom caps on a baking sheet lined with parchment paper. Using a small spoon, generously fill each cap with the cream cheese mixture, mounding it slightly. Bake for 18-20 minutes, or until the mushrooms are tender and the tops are golden brown. For an extra crispy top, you can broil for the last 1-2 minutes, watching closely.

Notes

Gluten-Free: Use gluten-free breadcrumbs or crushed pork rinds for the filling. Vegetarian: The recipe is naturally vegetarian as written. Lighter Option: Substitute the cream cheese with Neufchâtel cheese or a light ricotta. Flavor Boost: For a festive twist, add 1/4 cup of finely chopped cooked bacon or sausage, or mix in 2 tablespoons of dried cranberries for a sweet and savory pop.

Nutrition

Find it online: https://www.homestyletable.com/best-christmas-stuffed-mushrooms/