Updated Nov 09, 2022
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Stuffed mushrooms are always a party favorite, especially for Thanksgiving and Christmas. Soft mushroom caps are stuffed with a cheesy, herby, and garlicky filling. Then they’re baked until golden with crumbled pecans on top. The perfect vegetarian appetizer I’d say!
Stuffed Mushrooms – Everyone’s Favorite Holiday Appetizer
I swear, every time I bring these stuffed mushrooms to a holiday party, they disappear FAST. They’re the perfect cheesy mushroom bite with hints of onion, fresh herbs, and crunchy pecans. Basically everything you want in a savory appetizer. So if you decide to make some, it never hurts to come prepared with two batches.
Luckily, this recipe is quite easy and simple. Just how I like all my appetizers really. The bulk of the work comes early with the ingredient prep and stuffing. But once that’s done, the oven turns these into golden perfection.
It’s superb as a Thanksgiving side dish or Christmas dinner appetizer both vegetarian and non-vegetarians will love. Because everyone craves cozy, indulgent foods during the holidays right? So, let me show you how to make the best stuffed mushrooms recipe ever.
Ingredients For The Best Stuffed Mushroom Recipe
There’s no surprising ingredients in classic stuffed mushrooms. Just a few easy pantry staples you might already have on hand. The only thing that makes this Downshiftology twist different is the addition of onions and pecans. Once you taste these mushrooms fresh out of the oven – you’ll see how these small tweaks make all the difference!
- Mushrooms: Since this is a bite-sized appetizer, you’ll need baby mushrooms, specifically creminis or baby bellas.
- Butter: You could honestly use butter or olive oil. I prefer butter in this recipe. And since these are already a little indulgent, might as well go all the way for maximum flavor!
- Onion & Garlic: Typically there’s no onion in a traditional stuffed mushroom, but I love a good garlic and onion combo. The little bits of onion also gives the filling some texture and bulkiness.
- Cream Cheese: Cream cheese makes for an ultra creamy texture and helps keep all the filling bits together.
- Cheese: Freshly grated parmesan adds another layer of flavor. But pecorino romano, gruyere, or any other hard cheese works – choose your favorite!
- Fresh Herbs: Freshly chopped flat-leaf parsley is my go-to. But use whatever tender fresh herbs you have on hand.
- Pecans: Chopped pecans add a deliciously crumbly texture and crunch. Plus, pecans really accentuate the fall vibes in this appetizer.
Find the printable recipe with measurements below.
What’s The Difference Between White Mushrooms and Cremini Mushrooms?
White button mushrooms and cremini mushrooms actually come from the same species called agaricus bisporus. But the real difference here is that cremini mushrooms (also known as baby bella mushrooms), have a deeper, more complex flavor than white ones.
And since mushrooms generally have a mild flavor, creminis are the better choice. Especially when made into these savory, stuffed mushrooms! So do yourself a favor and make sure to grab creminis instead of white mushrooms. They will result in a much tastier appetizer!
How To Cook Stuffed Mushrooms
Similar to any stuffed recipe, this recipe is a cinch! Just stir up the filling, stuff the mushrooms, and bake away. But keep on reading for a few extra tips to make sure your stuffed mushrooms turn out perfectly.
Prep the mushrooms. Preheat the oven to 400°F and grease a baking sheet with a little olive oil. Then, remove the stems from the mushrooms by simply by pulling them out with your hand. But don’t toss them away as you’ll need these to make the filling! Finely chop them and set aside for later.
Saute the mushroom onion mixture. Melt the butter in a medium skillet over medium heat. Cook the chopped mushroom stems for 5 minutes, then add the onion, garlic, salt, and pepper. Cook for another 1 to 2 minutes and transfer the mushroom mixture to a mixing bowl. Give it some time to cool so it doesn’t melt the cheesy mixture right away.
Mix up the filling. Once the mushroom mixture has cooled, add the cream cheese, parmesan, parsley, and pecans to the mixing bowl, and stir together. make sure to reserve one tablespoon of parmesan and pecans to sprinkle on top before baking.
It’s time to stuff! Since these are small to medium sized mushrooms, you’re going to use about one tablespoon of filling to stuff the mushrooms – creating a small mound on top. Just don’t add too much stuffing because your mushrooms will shrink in the oven.
Bake to perfection. Bake for 20 to 25 minutes, until the top is golden and the mushrooms are slightly soft. Don’t forget to sprinkle a little parsley on top before serving for a fresh, green touch!
A Few Questions Answered
One trick is to chill the filling before stuffing. This will help hold the cheesy mixture together as it bakes. If the filling is too soft or wet, it will slowly seep through the mushroom.
Avoid washing the mushrooms as it will soften them and they’ll become soggy once baked. Instead, use a damp paper towel to gently wipe the surface clean.
Absolutely! You can chop up other types of nuts like almonds or walnuts. And if you’re not gluten-free, panko breadcrumbs are traditional fillers. But personally, I find that chopped nuts add a delicious crunch that breadcrumbs don’t.
Prepping & Storing Stuffed Mushrooms Properly
Don’t be shocked if there aren’t any leftovers. I mean, these are highly addictive after all! But if you happen to have a few leftover, they’ll keep just fine in the fridge.
- To store: Baked stuffed mushrooms will keep for 4 to 5 days in the fridge in an airtight container.
- To reheat stuffed mushrooms: When you’re ready to eat, just pop them in the microwave for 30 seconds to a minute.
Make Ahead Tip for the Holidays: You can assemble stuffed mushrooms up to 12 hours before you plan to serve them. Just store them in the fridge in an airtight container, then pop them in the oven right before you’re ready to eat. Note – You may need to add a few extra minutes to the baking time since they’ll be chilled.
Stuffed Mushrooms Recipe Video
Watch how easily these stuffed mushrooms come together in the video below!
More Vegetarian Appetizers For Your Next Dinner Party
These vegetarian appetizers are always requested at any function or gathering – classic winners!
These little bites of cheesy mushroom heaven are just what you need at your next holiday get together. If you make them, let me know how they turned out! I’d love to hear what you think in the comments below.
- 20 baby bell 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, grated
- ⅓ cup whole pecans, roughly chopped
- ¼ cup finely chopped fresh parsley, plus more for garnish
- Preheat oven to 400°F. Grease a baking sheet with a little olive oil. Remove the stems from the mushrooms, finely chop them, and set aside.
- Melt the butter in a medium skillet over medium heat. Add the chopped mushroom stems and cook for 5 minutes, or until most of the moisture is gone. Add the onion, garlic, salt, and pepper, and cook for another 1 to 2 minutes, until the onion has softened. Transfer the mushroom mixture to a mixing bowl, and let it cool slightly.
- To the mixing bowl, add the cream cheese, parmesan (reserve 1 tablespoon), parsley, and pecans (reserve 1 tablespoon). Stir until well combined.
- Fill mushroom caps with the cheese filling, and evenly sprinkle the tops with the reserved parmesan and chopped pecans.
- Bake for 20 to 25 minutes, or until the top is golden and the mushrooms are slightly soft. Garnish with extra parsley to serve.
- Chill the mushroom filling before stuffing.
- Place the mushrooms on a wire rack on top of the baking sheet. That way any of the mushroom juices will drain away from the mushrooms.
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