BEST CHRISTMAS STUFFED MUSHROOMS EVER

Imagine biting into a savory, earthy mushroom cap bursting with a perfectly seasoned, festive filling – these Christmas Stuffed Mushrooms are the appetizer your holiday gatherings have been missing! The combination of flavors and textures is pure magic, a delicious way to kick off any Christmas dinner. Trust me, these will be the first to disappear from the table, and you’ll be asked for the recipe every single time.

The Magic Behind These Stuffed Mushrooms

Stuffed mushrooms are a classic for a reason, but we’re taking them to a whole new level for Christmas! It’s the little details that make all the difference. We’re talking about using high-quality ingredients, perfectly balancing the flavors, and making sure the mushrooms are cooked just right – tender, but not soggy. Plus, this recipe is incredibly versatile, so you can easily customize it to your liking. I’ll walk you through all the steps, and share my best tips and tricks along the way.

Ingredients You’ll Need

For the Mushrooms:

• 24 large white or cremini mushrooms (about 2 inches in diameter), stems removed
• 2 tablespoons olive oil
• 1/4 cup dry white wine (optional)
• Salt and freshly ground black pepper

For the Stuffing:

• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup finely chopped mushroom stems (from the mushrooms you are using)
• 1/2 cup cooked Italian sausage, crumbled (or vegetarian sausage substitute)
• 1/4 cup breadcrumbs (panko or regular)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 egg, lightly beaten
• Salt and freshly ground black pepper to taste
• Optional: A pinch of red pepper flakes for a little heat

Step-by-Step Instructions: Making the Perfect Stuffed Mushrooms

Preparing the Mushrooms:

1. Clean the Mushrooms: Gently wipe the mushrooms clean with a damp paper towel. Avoid soaking them in water, as they will absorb it and become soggy.
2. Remove the Stems: Carefully remove the stems from the mushrooms. Set the stems aside, as you’ll be using them in the stuffing.
3. Pre-cook the Caps: Preheat your oven to 375°F (190°C). Lightly brush the mushroom caps with olive oil and season with salt and pepper. Arrange them, stem-side up, on a baking sheet.
4. Bake Briefly: Bake the mushroom caps for 8-10 minutes, or until they release some of their liquid. Drain the liquid from the baking sheet (this prevents soggy mushrooms!). You can reserve this liquid for adding to soups or sauces later. Deglaze the pan with white wine, scraping up any browned bits. This adds extra flavor.

Making the Stuffing:

1. Sauté Aromatics: While the mushrooms are baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Cook Mushroom Stems and Sausage: Add the chopped mushroom stems to the skillet and cook until softened, about 5 minutes. Stir in the crumbled Italian sausage (or vegetarian substitute) and cook until heated through.
3. Combine Ingredients: In a medium bowl, combine the sautéed mixture with the breadcrumbs, Parmesan cheese, parsley, thyme, egg, salt, pepper, and red pepper flakes (if using). Mix well until everything is evenly combined.
4. Taste and Adjust: Taste the stuffing and adjust the seasoning as needed. You might want to add a little more salt, pepper, or Parmesan cheese to your liking.

Stuffing and Baking:

1. Stuff the Mushrooms: Remove the mushroom caps from the oven. Spoon the stuffing mixture into each mushroom cap, mounding it slightly.
2. Bake Again: Return the stuffed mushrooms to the oven and bake for another 15-20 minutes, or until the stuffing is golden brown and the mushrooms are tender.
3. Serve: Let the stuffed mushrooms cool slightly before serving. Garnish with extra fresh parsley or thyme, if desired.

Tips for Mushroom Perfection

Here are a few of my go-to tips to ensure your Christmas Stuffed Mushrooms are a total success!

• Don’t Overcrowd the Pan: Make sure the mushrooms aren’t too close together on the baking sheet. Overcrowding can steam the mushrooms instead of baking them, resulting in a less desirable texture.
• Use Good Quality Ingredients: Using fresh herbs, good Parmesan cheese, and quality sausage will make a world of difference in the flavor of your stuffed mushrooms.
• Make Ahead: You can prepare the stuffing ahead of time and store it in the refrigerator for up to 24 hours. You can also stuff the mushrooms ahead of time and bake them just before serving.
• Get Creative with Fillings: Feel free to experiment with different fillings! Try adding spinach, artichoke hearts, or different types of cheese.

Variations to Make It Your Own

One of the best things about this recipe is how easily you can customize it. Here are a few ideas to get your creative juices flowing:

• Vegetarian/Vegan Option: Use vegetarian sausage or a combination of chopped vegetables like zucchini, bell peppers, and carrots in place of the sausage. For a vegan option, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a chicken egg, and nutritional yeast instead of Parmesan cheese.
• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the stuffing for a little extra kick.
• Cheese Lovers: Use a blend of different cheeses, such as Gruyere, mozzarella, or provolone, for a richer, more complex flavor.
• Seafood Stuffed Mushrooms: Replace the sausage with cooked shrimp or crabmeat for a delicious seafood twist.

Serving Suggestions

These Christmas Stuffed Mushrooms are perfect as an appetizer for holiday parties, but they can also be served as a side dish or even a light meal. Here are a few serving suggestions:

• Serve them warm as an appetizer at your Christmas dinner.
• Pair them with a Swiss Mushroom Melt for a hearty lunch.
• Serve them as a side dish alongside roasted chicken or beef.
• Add them to a charcuterie board for a festive touch.

Other Mushroom Recipes You’ll Love

If you’re a mushroom lover like me, here are a few other recipes you might enjoy:

• Garlic Mushroom Chicken Casserole: A comforting and flavorful casserole perfect for a weeknight meal.
• Chicken Breasts Stuffed With Garlic Butter Mushrooms: An elegant and impressive dish that’s surprisingly easy to make.
• Rotisserie Chicken Mushroom Soup: A hearty and delicious soup made with leftover rotisserie chicken.
• Rotisserie Chicken Mushroom Soup: Another great option for using leftover rotisserie chicken in a creamy and flavorful soup.
• Creamy Mushroom Soup: A classic and comforting soup that’s perfect for a cold winter day.

Making Christmas Memories

These Christmas Stuffed Mushrooms are more than just an appetizer; they’re a way to create lasting memories with your loved ones. The aroma of the baking mushrooms filling the kitchen, the happy chatter around the table as everyone enjoys them, these are the moments that make the holidays special. So, gather your ingredients, put on some Christmas music, and get ready to make some magic! I’m confident that this recipe will become a cherished tradition in your family for years to come.

Best Christmas Stuffed Mushrooms Ever

Amelia Chen-Morrison

These Christmas Stuffed Mushrooms are a savory and flavorful appetizer perfect for holiday gatherings. Earthy mushroom caps are filled with a perfectly seasoned stuffing, creating a delicious and festive start to any Christmas dinner. They are sure to be a crowd-pleaser and a memorable addition to your holiday tradition.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course Appetizer

Cuisine American

Servings 24

Calories 150 kcal

Equipment

• Baking Sheet
• Paper towels
• Small bowl
• Medium bowl
• Skillet
• Spoon
• Measuring spoons
• Measuring cups
• Oven

Ingredients

  

• 24 large white or cremini mushrooms about 2 inches in diameter
• 2 tablespoons olive oil
• ¼ cup dry white wine optional
• Salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon olive oil
• ½ cup finely chopped onion
• 2 cloves garlic, minced
• ½ cup finely chopped mushroom stems from the mushrooms you are using
• ½ cup cooked Italian sausage, crumbled or vegetarian sausage substitute
• ¼ cup breadcrumbs panko or regular
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 egg, lightly beaten
• Salt to taste
• Freshly ground black pepper to taste
• Pinch of red pepper flakes optional

Instructions

 

• Preheat your oven to 375°F (190°C).
• Gently wipe the mushrooms clean with a damp paper towel.
• Carefully remove the stems from the mushrooms and set aside.
• Lightly brush the mushroom caps with olive oil and season with salt and pepper.
• Arrange the mushroom caps, stem-side up, on a baking sheet.
• Bake for 8-10 minutes, or until they release some of their liquid.
• Drain the liquid from the baking sheet.
• Deglaze the pan with white wine, scraping up any browned bits (optional).
• While the mushrooms are baking, heat 1 tablespoon of olive oil in a skillet over medium heat.
• Add the chopped onion and cook until softened, about 5 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Add the chopped mushroom stems to the skillet and cook until softened, about 5 minutes.
• Stir in the crumbled Italian sausage (or vegetarian substitute) and cook until heated through.
• In a medium bowl, combine the sautéed mixture with the breadcrumbs, Parmesan cheese, parsley, thyme, egg, salt, pepper, and red pepper flakes (if using). Mix well until everything is evenly combined.
• Taste the stuffing and adjust the seasoning as needed.
• Remove the mushroom caps from the oven.
• Spoon the stuffing mixture into each mushroom cap, mounding it slightly.
• Return the stuffed mushrooms to the oven and bake for another 15-20 minutes, or until the stuffing is golden brown and the mushrooms are tender.
• Let the stuffed mushrooms cool slightly before serving.
• Garnish with extra fresh parsley or thyme, if desired.

Notes

Don’t overcrowd the pan to ensure proper baking. Use good quality ingredients for the best flavor. You can prepare the stuffing ahead of time and store it in the refrigerator for up to 24 hours. You can also stuff the mushrooms ahead of time and bake them just before serving. Experiment with different fillings, such as spinach, artichoke hearts, or different types of cheese. For a vegetarian option, use vegetarian sausage or a combination of chopped vegetables. For a vegan option, use a flax egg and nutritional yeast. Spice it up with cayenne pepper or hot sauce. For cheese lovers, use a blend of different cheeses. Replace the sausage with cooked shrimp or crabmeat for a seafood twist.