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Best Christmas Stuffed Mushrooms

A savory blend of cream cheese, parmesan, and pecans stuffed into tender mushroom caps that turn golden brown in the oven - always the first appetizer to disappear from the holiday buffet.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 20 stuffed mushrooms
Course: Appetizer, Holiday
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 20 whole baby bella or cremini mushrooms 1.5 to 2 inches wide
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1/2 medium onion finely diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 ounces cream cheese softened to room temperature
  • 1/3 cup grated parmesan cheese reserve 1 tablespoon for topping
  • 1/3 cup chopped pecans reserve 1 tablespoon for topping
  • 1/4 cup fresh parsley finely chopped, plus extra for garnish

Equipment

  • baking sheet
  • Medium skillet
  • mixing bowl
  • sharp knife

Method
 

  1. Preheat oven to 400°F (200°C) and lightly grease a baking sheet with olive oil.
  2. Remove stems from mushrooms, finely chop the stems, and set aside. Arrange mushroom caps on the greased baking sheet.
  3. In a medium skillet, melt butter over medium heat. Add chopped mushroom stems and cook for 5 minutes until most moisture evaporates.
  4. Add onion, garlic, salt, and pepper to the skillet. Cook for 1-2 minutes until onion softens. Transfer to mixing bowl and cool slightly.
  5. Add cream cheese, most of the parmesan (reserving 1 tablespoon), parsley, and most of the pecans (reserving 1 tablespoon) to the mushroom mixture. Stir until well combined.
  6. Fill each mushroom cap with the cheese filling, creating a small mound on top.
  7. Sprinkle tops with reserved parmesan cheese and chopped pecans.
  8. Bake for 20-25 minutes until tops are golden and mushrooms are slightly soft. Garnish with extra parsley before serving.

Notes

Choose firm, dry mushrooms similar in size for even cooking. Can be stuffed up to 24 hours ahead and refrigerated. Substitute goat cheese or mascarpone for cream cheese if desired. Any nuts work - try walnuts, almonds, or pine nuts.