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Best Christmas Stuffed Mushrooms

These savory and creamy stuffed mushrooms are the perfect holiday appetizer, effortlessly combining garlicky filling with a crispy top.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American, Holiday
Calories: 100
Ingredients Method Notes

Ingredients
  

Mushrooms and Filling
  • 24 medium medium cremini or white button mushrooms, stems removed and finely chopped Choose medium caps for easy eating.
  • 2 tablespoons olive oil For cooking the aromatics.
  • 3 cloves garlic, minced
  • 1 small shallot or half a small onion, minced
  • 1 cup panko breadcrumbs
  • 6 tablespoons softened cream cheese
  • 1/2 cup grated Parmesan, plus extra for topping Parmesan adds a salty flavor.
  • 2 tablespoons chopped fresh parsley For garnish and flavor.
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes, optional Add for a slight kick.
  • to taste Salt and black pepper Adjust according to taste.
  • 2 tablespoons melted butter Mixed with panko for topping.
  • zest from half lemon, optional Adds brightness to the filling.

Method
 

Preparation
  1. Wipe the caps with a damp paper towel and twist out the stems. Finely chop the stems.
Cooking Aromatics
  1. Warm olive oil in a skillet over medium heat. Add chopped stems, shallot, and a pinch of salt. Cook for 4 to 5 minutes until tender.
  2. Stir in garlic and cook for an additional 30 seconds. Remove from heat and cool slightly.
Make the Filling
  1. In a bowl, combine cream cheese, Parmesan, panko, parsley, Italian seasoning, red pepper flakes, lemon zest, and the cooked stem mixture. Season with salt and pepper.
  2. Mix until the mixture is thick and scoopable.
Fill and Top
  1. Arrange mushroom caps, hollow side up, on the baking sheet. Generously spoon in the filling.
  2. Mix the melted butter with a tablespoon of panko and a tablespoon of Parmesan, then sprinkle over the tops for extra crunch.
Baking
  1. Bake for 16 to 18 minutes at 400 F until the tops are golden and mushrooms are tender.
  2. Let them rest for 3 minutes before serving. Optionally sprinkle with fresh parsley or additional lemon zest.

Notes

Choose medium-sized mushroom caps for easier eating. Dry the mushrooms to ensure they roast nicely. Use melted butter and panko for a crispy topping. Store leftovers in the fridge for up to 3 days and reheat.