Can I make the Best Christmas Stuffed Mushrooms ahead of time?

Absolutely. Prepare and stuff them, then refrigerate for up to 24 hours. Bake when you're ready.

Can I substitute another nut instead of pecans?

Yes! Walnuts work well, though pecans really bring that holiday vibe. If allergies are a concern, just skip the nuts.

How do I store leftovers?

Place leftover mushrooms in an airtight container and refrigerate for 2–3 days. Reheat in the oven for best texture.

Can I swap the cream cheese for something lighter?

You can use light cream cheese or even ricotta. The texture will be slightly different but still delicious.

What can I serve with these mushrooms?

They pair beautifully with turkey, ham, roasted chicken, or as part of an appetizer spread with dips, cheeses, and crackers.

Christmas Stuffed Mushrooms: 5 Irresistible Holiday Bites

Description

These Christmas Stuffed Mushrooms are the perfect festive appetizer—creamy, savory, lightly crunchy, and incredibly easy to make. Filled with a rich blend of cream cheese, sautéed mushroom stems, parmesan, pecans, and fresh herbs, they bring cozy holiday flavors to every bite. A guaranteed crowd-pleaser for Christmas parties, family dinners, or festive snacking!

Ingredients

Scale

For the Mushrooms:

20 baby bella or cremini mushrooms (1–1.5 inches)

For the Filling:

2 tbsp butter
Chopped mushroom stems
1/2 medium onion, finely diced
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
4 oz cream cheese, softened
1/3 cup grated parmesan (reserve 1 tbsp)
1/3 cup chopped pecans (reserve 1 tbsp)
1/4 cup fresh parsley, chopped

For Garnish:

Extra parsley

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Oven and Mushrooms
Preheat oven to 400°F (200°C). Lightly grease a baking sheet with olive oil. Remove the stems from the mushrooms, finely chop the stems, and set aside. Arrange the mushroom caps on the baking sheet.
Cook the Mushroom Stems
Melt butter in a medium skillet over medium heat. Add chopped stems and cook for 5 minutes until moisture evaporates. Add onion, garlic, salt, and pepper. Cook another 1–2 minutes. Transfer mixture to a bowl to cool slightly.
Prepare the Cheese Filling
Add cream cheese, most of the parmesan, parsley, and most of the pecans to the bowl. Stir until well combined and creamy.
Stuff the Mushrooms
Spoon the filling into each mushroom cap. Sprinkle with the remaining parmesan and pecans.
Bake and Serve
Bake 20–25 minutes until golden and tender. Garnish with parsley and serve warm.

Notes

You can prep these stuffed mushrooms ahead of time. Store stuffed mushrooms (unbaked) in the fridge up to 24 hours.
Any nut allergies? Leave out pecans or replace with breadcrumbs.
Softened cream cheese blends much easier—don’t skip it!

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed mushroom
Calories: 60 kcal
Sugar: 1 g
Sodium: 110 mg
Fat: 4.5 g
Saturated Fat: 2 g
Unsaturated Fat: 2.3 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0.5 g
Protein: 2 g
Cholesterol: 10 mg