Description
These Best Christmas Stuffed Mushrooms are a delightful and festive appetizer featuring tender mushroom caps filled with a savory mixture of sautéed mushroom stems, garlic, shallots, bell pepper, spinach, cream cheese, Parmesan, and Italian breadcrumbs. Baked to golden perfection and drizzled with butter, they are perfect for holiday parties and gatherings.
Ingredients
Scale
Stuffed Mushrooms
- 16 large white button mushrooms, stems removed and finely chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small shallot, minced
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped fresh spinach
- 1/3 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup Italian-style breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 2 tablespoons melted butter for drizzling
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Clean and Prepare Mushrooms: Gently clean the mushrooms with a damp paper towel to remove any dirt. Remove stems carefully and set aside for the filling mixture.
- Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the finely chopped mushroom stems, minced garlic, shallot, and red bell pepper. Sauté for 3–4 minutes until the vegetables have softened and fragrant.
- Add Spinach and Finish Filling: Stir in the chopped spinach and cook for an additional minute until wilted. Remove the skillet from heat.
- Combine Filling Ingredients: To the sautéed mixture, add softened cream cheese, grated Parmesan, Italian-style breadcrumbs, chopped parsley, dried thyme, salt, and black pepper. Mix thoroughly until the filling is well combined and creamy.
- Stuff the Mushrooms: Spoon the prepared filling generously into each mushroom cap, ensuring they are well filled but not overflowing.
- Drizzle with Butter: Place the stuffed mushrooms onto the lined baking sheet and drizzle the tops evenly with melted butter to promote browning and added flavor.
- Bake the Mushrooms: Bake in the preheated oven for 20–22 minutes, or until the mushrooms are tender and the filling tops are golden brown and slightly bubbly.
- Cool and Serve: Allow the stuffed mushrooms to cool slightly on a wire rack before serving to let the filling set and to avoid burns.
Notes
- These mushrooms can be prepped ahead of time and baked just before serving, making them perfect for busy holiday schedules.
- For extra festive flair, sprinkle finely chopped red and green bell peppers or additional Parmesan cheese on top before baking.
- Use fresh mushrooms for the best texture and flavor, avoiding overly wet ones to prevent sogginess.
- Leftover stuffed mushrooms can be reheated in the oven at 350°F for about 10 minutes.
