Best Christmas Stuffed Mushrooms Ever
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.
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.