Christmas Stuffed Mushrooms are a bite-sized holiday delight that promises big flavor in a small package. Filled with a rich, cheesy, garlicky blend and topped with a nutty crunch, these savory mushrooms are an elegant addition to any party platter or Christmas dinner spread.
With cream cheese, parmesan, and toasted pecans tucked inside tender mushroom caps, every bite combines warmth, creaminess, and festive flair. They’re easy to make, perfect for prepping ahead, and guaranteed to impress guests at any celebration.
Why You’ll Love This Christmas Stuffed Mushrooms
Christmas Stuffed Mushrooms are the perfect blend of elegance and simplicity. The nutty crunch of pecans, warm garlic, and creamy cheese blend beautifully inside tender mushroom caps, creating a flavor that’s both rustic and refined.
They’re packed with texture and taste, making them the kind of appetizer that disappears first at every holiday party. Best of all, they can be made ahead, baked fresh, and enjoyed as part of any festive menu.
Ingredients
- 20 baby bella or cremini mushrooms
- 2 tablespoons butter
- 2 garlic cloves, minced
- ½ medium onion, finely diced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 ounces cream cheese, softened
- ⅓ cup freshly grated parmesan cheese
- ⅓ cup whole pecans, roughly chopped
- ¼ cup finely chopped fresh parsley, plus more for garnish
Step-by-Step Method
Step 1: Prepare the mushrooms
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Clean the mushrooms by gently wiping them with a damp cloth or paper towel. Remove the stems carefully and set them aside they’ll be used in the filling. Place the mushroom caps, hollow side up, on the prepared baking sheet.
Step 2: Make the filling base
Finely chop the mushroom stems. In a skillet over medium heat, melt the butter. Add the chopped mushroom stems, minced garlic, diced onion, salt, and pepper. Sauté for 4–5 minutes until softened and aromatic, and any liquid released from the mushrooms evaporates.
Allow the mixture to cool slightly before moving to the next step.
Step 3: Mix the filling
In a medium bowl, combine the sautéed mixture with softened cream cheese, grated parmesan, chopped pecans, and fresh parsley. Stir until smooth and evenly combined the filling should be rich, slightly thick, and easy to spoon.
Step 4: Fill the mushroom caps
Using a small spoon or piping bag, stuff each mushroom cap generously with the cream cheese mixture. Slightly mound the filling for a pretty, rounded look.
Step 5: Bake
Arrange all the filled mushrooms on the baking sheet. Bake for 20–22 minutes, or until the cheese filling is golden on top and the mushrooms are tender.
Let cool slightly before transferring to a platter. Sprinkle with extra chopped parsley for a pop of color and freshness.
Expert Tips for Success
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Choose the right mushrooms: Baby bella or cremini mushrooms give the best flavor and hold their shape well when baked.
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Dry the mushrooms well: Excess moisture can make them watery blot dry after cleaning.
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Toast the pecans: For deeper flavor, toast the chopped pecans in a skillet for 3–4 minutes before mixing into the filling.
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Make ahead: Assemble the stuffed mushrooms a few hours before baking and store them covered in the fridge. Bake right before serving.
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Variation tip: For a slightly crisp top, broil for the last 2 minutes.
Tasty Variations to Try
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Cheddar twist: Swap parmesan for sharp cheddar or gruyere for a different cheesy flavor.
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Herb lovers: Add a pinch of thyme or rosemary to the filling for extra winter fragrance.
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Bacon lovers: Stir in finely chopped cooked turkey bacon for a smoky, salty kick.
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Nut-free version: Skip the pecans and use breadcrumbs instead for crunch.
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Spicy touch: Add a dash of cayenne or red pepper flakes to the mixture for gentle heat.
Serving Ideas
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Holiday appetizer: Arrange on a decorative platter with fresh rosemary sprigs for a festive touch.
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Christmas dinner side: Pair with roast turkey, chicken, or beef for a savory addition.
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Party platter: Combine with other finger foods like mini quiches, puff pastry bites, or cheese boards.
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Vegetarian option: Serve alongside salads and roasted vegetables for a satisfying meal.
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Gift idea: Bring a tray as a crowd-pleasing party contribution at potlucks or dinners.
Frequently Asked Questions
Can I use larger mushrooms?
Yes white button or larger cremini mushrooms work fine, but increase baking time slightly to ensure even cooking.
Can I make these ahead of time?
Definitely. You can stuff the mushrooms up to a day in advance and refrigerate, then bake when ready to serve.
How long do they stay fresh?
Store leftover stuffed mushrooms in a sealed container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes until warm.
Can I use different nuts?
Of course. Walnuts or almonds can be substituted for pecans with equally delicious results.
Can they be served cold?
They’re best enjoyed warm or room temperature, but the flavor still holds if served cooled as part of a holiday buffet.
Print
Christmas Stuffed Mushrooms
- Total Time: 42
- Yield: 20 stuffed mushrooms 1x
- Diet: Vegetarian
Description
Rich and cheesy bite-sized holiday appetizers stuffed with cream cheese, parmesan, toasted pecans, and garlic. Baked until golden and tender, perfect for festive entertaining or make-ahead preparation.
Ingredients
- 20 baby bella or cremini mushrooms
- 2 tbsp butter
- 2 garlic cloves, minced
- ½ medium onion, finely diced
- ½ tsp kosher salt
- ¼ tsp black pepper
- 4 oz cream cheese, softened
- ⅓ cup freshly grated parmesan cheese
- ⅓ cup roughly chopped pecans
- ¼ cup chopped fresh parsley, plus extra for garnish
Instructions
- Preheat oven to 375°F (190°C). Line baking sheet with parchment. Clean mushrooms and remove stems. Place caps hollow-side up on sheet. Finely chop stems for filling.
- Melt butter over medium heat. Sauté chopped stems, garlic, onion, salt, and pepper 4–5 minutes until soft and fragrant. Cool slightly.
- Combine sautéed mix with cream cheese, parmesan, pecans, and parsley. Stir until thick and well blended.
- Spoon or pipe filling into mushroom caps, mounding slightly.
- Bake 20–22 minutes until golden and mushrooms tender. Cool briefly, garnish with parsley, and serve warm.
Notes
Baby bella mushrooms hold shape best when baked.
Dry mushrooms well to avoid sogginess.
Toast pecans 3–4 minutes before mixing for deeper flavor.
Assemble ahead and refrigerate; bake before serving.
Broil briefly at end for crisp golden tops.
- Prep Time: 20
- Cook Time: 22
- Category: Appetizer
- Method: Baking
- Cuisine: American / Holiday
Nutrition
- Serving Size: 2 mushrooms
- Calories: 130
- Sugar: 2g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
Keywords: christmas stuffed mushrooms, holiday appetizers, cheesy mushroom bites, baked party snacks, festive vegetarian appetizer
