Oct 21, 2023
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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. It’s the perfect vegetarian appetizer!
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 make this recipe, which I highly recommend you do, you may want come prepared with two batches!
But the good news is this recipe is quite easy and simple. The bulk of the work comes early with the ingredient prep and stuffing. But once that’s done, the oven turns these bite-sized nibbles into golden perfection.
Stuffed mushrooms are superb as a Thanksgiving side dish or Christmas dinner appetizer that 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.
Stuffed Mushrooms Ingredients
There’s no surprising ingredients in these classic stuffed mushrooms. The recipe is a mix of simple pantry staples you likely already have on hand. But for a Downshiftology twist, I add chopped 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. Shallot would be a great alternative as well.
- Cream Cheese: Cream cheese makes for an ultra-creamy texture and helps keep all the filling bits together. It’s the “glue” if you will.
- 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 parsley is my go-to. But you can use whichever 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.
White Mushrooms versus 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 Make Stuffed Mushrooms
Similar to my crab stuffed mushrooms recipe (coming soon), this recipe is a cinch! Just stir up the filling, stuff the mushrooms, and bake them in the oven. But keep reading for a few extra tips to make sure your stuffed mushrooms turn out perfectly.
Prep the mushrooms. Preheat the oven to 400°F (200°C) 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!
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.
No, you don’t. In fact, I’d 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 for a delicious. If you’re not gluten-free, panko breadcrumbs are a traditional filler. And if you want to switch the filling up, give these crab stuffed mushrooms a try!
While you may secretly want leftovers, don’t be shocked if there aren’t any. But if you happen to have a few left over, they’ll keep just fine in the fridge.
- To store: 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.
More Vegetarian Appetizers For Your Next Dinner Party
These vegetarian appetizers are always requested at any function or gathering.
- Classic Deviled Eggs – This is the number one holiday appetizer hands down.
- French Onion Dip – Ditch the store-bought mix and make this homemade version – it tastes a million times better.
- Hummus – You can’t go wrong with a classic hummus served with veggie sticks.
- Baba Ganoush – This smoky eggplant dip is insanely delicious.
- Healthy Spinach Artichoke Dip – No one will even notice that this version is dairy-free!
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 (200°C). 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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Originally published November 2021, but updated to include new information for your benefit!