Introduction

These Best Christmas Stuffed Mushrooms are a festive and savory appetizer perfect for holiday gatherings. Filled with a flavorful mixture of Italian sausage, herbs, cheese, and pecans, they are sure to impress your guests. Easy to prepare and utterly delicious, they’re a classic addition to any Christmas feast.

Best Christmas Stuffed Mushrooms Recipe - Recipe Image

Ingredients

24 large Cremini or white button mushrooms (2.5-3 lbs)
2 tbsp olive oil
Salt and pepper to taste
1 lb bulk mild or spicy Italian beef sausage
2 tbsp unsalted butter
1 medium yellow onion, finely diced
3-4 cloves garlic, minced
1/2 cup finely chopped mushroom stems
1/2 cup low-sodium chicken or vegetable broth
4 oz cream cheese, softened
1/2 cup Panko breadcrumbs
1/2 cup freshly grated Parmesan cheese, plus extra for topping
1/4 cup fresh parsley, chopped, plus extra for garnish
1 tbsp fresh thyme (or 1 tsp dried)
1 tsp fresh rosemary (or 1/2 tsp dried)
1/2 tsp Worcestershire sauce (optional)
1/4 tsp red pepper flakes (optional)
1/3 cup chopped pecans

Instructions

Step 1: Gently wipe mushrooms clean and twist off the stems. Finely chop 1/2 cup of the mushroom stems for the filling. Preheat the oven to 375°F (190°C). Brush mushroom caps with olive oil and season with salt and pepper. Bake for 8-10 minutes until softened, then blot any excess liquid. Reduce the oven temperature to 350°F (175°C).
Step 2: In a large skillet over medium-high heat, brown the Italian sausage, breaking it up as it cooks. Once browned, transfer the cooked sausage to a mixing bowl, leaving the rendered fat in the skillet.
Step 3: Add butter to the skillet and sauté the diced onion until translucent, about 5-7 minutes. Add the minced garlic and chopped mushroom stems, cooking for 2-3 minutes until fragrant. Pour in the broth and scrape up the browned bits from the pan. Let the liquid reduce by half, about 2-3 minutes.
Step 4: Transfer the cooked vegetables to the bowl with the sausage. Add softened cream cheese, Panko breadcrumbs, 1/2 cup Parmesan cheese, parsley, thyme, rosemary, Worcestershire sauce, red pepper flakes, chopped pecans, and salt and pepper to taste. Mix thoroughly until the filling is well combined and cohesive.
Step 5: Line a baking sheet with parchment paper. Generously spoon the filling into each mushroom cap, mounding slightly. Sprinkle extra Parmesan cheese on top if desired. Bake at 350°F (175°C) for 20-25 minutes if you pre-baked the caps, or 25-30 minutes if not. The filling should be golden brown and heated through (internal temperature of 165°F/74°C). For a crispier top, broil for 1-2 minutes, watching carefully.
Step 6: Let the stuffed mushrooms rest for a few minutes. Garnish with fresh chopped parsley and serve warm. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (160°C) for 10-15 minutes.

Tips & Variations

For a vegetarian version, substitute sausage with cooked lentils or a plant-based meat alternative.
Try adding chopped spinach or sun-dried tomatoes to the filling for extra flavor and color.
Use gluten-free breadcrumbs to accommodate dietary restrictions.
Toast the pecans lightly before adding for a deeper nutty flavor.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 325°F (160°C) for 10-15 minutes until warmed through. Avoid microwaving to maintain the crispy texture on top.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed mushrooms in advance?

Yes, you can prepare the filling and mushroom caps a day ahead. Keep them refrigerated and assemble just before baking for the best texture.

Can I freeze stuffed mushrooms?

Stuffed mushrooms can be frozen before baking. Place them on a tray to freeze individually, then transfer to a freezer bag. Bake from frozen adding extra cooking time, or thaw overnight in the fridge before baking.

Best Christmas Stuffed Mushrooms Recipe

Print Recipe

★★★★★

4.4 from 128 reviews

These Best Christmas Stuffed Mushrooms are a festive appetizer featuring tender mushroom caps filled with a savory Italian sausage and cream cheese mixture, enhanced with aromatic herbs, garlic, and crunchy pecans. Perfectly baked until golden and topped with Parmesan cheese, they make an irresistible holiday treat that’s sure to delight guests.

Author: zara
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 24 stuffed mushrooms 1x
Category: Appetizer
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Mushrooms

24 large Cremini or white button mushrooms (2.5–3 lbs)
2 tbsp olive oil
Salt and pepper to taste

Filling

1 lb bulk mild or spicy Italian beef sausage
2 tbsp unsalted butter
1 medium yellow onion, finely diced
3–4 cloves garlic, minced
1/2 cup finely chopped mushroom stems
1/2 cup low-sodium chicken or vegetable broth
4 oz cream cheese, softened
1/2 cup Panko breadcrumbs
1/2 cup freshly grated Parmesan cheese, plus extra for topping
1/4 cup fresh parsley, chopped, plus extra for garnish
1 tbsp fresh thyme (or 1 tsp dried)
1 tsp fresh rosemary (or 1/2 tsp dried)
1/2 tsp Worcestershire sauce (optional)
1/4 tsp red pepper flakes (optional)
1/3 cup chopped pecans

Instructions

Prepare Mushrooms: Gently wipe mushrooms clean and twist off the stems. Finely chop enough mushroom stems to measure 1/2 cup for the filling. Preheat your oven to 375°F (190°C). Brush the mushroom caps lightly with olive oil, then season with salt and pepper. Arrange them on a baking sheet and bake for 8-10 minutes until softened. After baking, blot away any excess liquid from the caps. Reduce the oven temperature to 350°F (175°C) for later use.
Brown Sausage: Heat a large skillet over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned throughout and no longer pink. Transfer the cooked sausage to a mixing bowl, leaving the rendered fat behind in the skillet for added flavor.
Sauté Aromatics & Deglaze: In the same skillet, add butter. Once melted, sauté the finely diced yellow onion until translucent, about 5-7 minutes. Stir in the minced garlic and chopped mushroom stems and cook for another 2-3 minutes until fragrant. Pour in the low-sodium broth and scrape the skillet bottom to loosen any browned bits. Simmer until the liquid reduces by half, which should take 2-3 minutes.
Combine Filling: Transfer the sautéed aromatics into the bowl with the browned sausage. Add softened cream cheese, Panko breadcrumbs, 1/2 cup grated Parmesan cheese, chopped fresh parsley, fresh thyme, rosemary, Worcestershire sauce (if using), red pepper flakes (if using), chopped pecans, plus salt and pepper to taste. Mix all ingredients thoroughly until the filling is well combined and cohesive.
Stuff and Bake: Line a baking sheet with parchment paper. Generously spoon the sausage filling into each mushroom cap, mounding the filling slightly. Sprinkle extra Parmesan cheese over the tops if desired. Bake in the preheated 350°F (175°C) oven for 20-25 minutes if you pre-baked the caps earlier, or 25-30 minutes if you did not, until the filling is golden brown and reaches an internal temperature of 165°F (74°C) to ensure the meat is fully cooked. For a crispier top, broil the mushrooms for 1-2 minutes more, watching carefully to avoid burning.
Serve and Store: Let the stuffed mushrooms rest for a few minutes after baking. Garnish with additional fresh chopped parsley and serve warm. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in an oven preheated to 325°F (160°C) for 10-15 minutes until warmed through.

Notes

If you prefer a vegetarian version, substitute the Italian sausage with plant-based sausage or finely chopped vegetables seasoned similarly.
Make sure to blot the mushroom caps after pre-baking to avoid a soggy filling.
Chopping the mushroom stems finely helps keep the filling moist and flavorful.
For a spicy kick, increase the red pepper flakes or use spicy Italian sausage.
Leftover filling can be cooked and used as a topping for toasted bread or pasta.
Use a kitchen thermometer to ensure the meat reaches safe internal temperature (165°F/74°C).
Adding pecans provides a delightful texture contrast; omit or substitute with walnuts if preferred.

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