Introduction

These Best Christmas Stuffed Mushrooms are a festive and savory appetizer perfect for holiday gatherings. Filled with Italian sausage, cream cheese, herbs, and a crunchy pecan twist, they offer a delightful blend of flavors and textures. Easy to prepare and always a crowd-pleaser, they’re sure to become a seasonal favorite.

The image shows five stuffed mushrooms on a white plate placed on a white marbled surface. Each mushroom cap is a rich brown color with a slightly shiny texture. They are filled with a crumbly topping made of light golden breadcrumbs mixed with green herbs, with some crispy browned edges. On top of the stuffing of the closest mushroom, there is a small dollop of red sauce and a fresh green sprig of rosemary standing upright, adding a contrast of colors. The mushrooms' filling looks moist and textured with visible bits of herbs and cheese. Photo taken with an iphone --ar 4:5 --v 7

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. Twist off and remove stems. Finely chop 1/2 cup of mushroom stems for the filling. Preheat oven to 375°F (190°C). Brush mushroom caps with olive oil, salt, and pepper. Bake 8-10 minutes until softened, then blot any liquid. Reduce oven temperature to 350°F (175°C).

Step 2: In a large skillet, brown the Italian beef sausage over medium-high heat, breaking it up as it cooks. Transfer the cooked sausage to a mixing bowl, leaving the rendered fat in the skillet.

Step 3: Add butter to the skillet. Sauté the diced onion until translucent, about 5-7 minutes. Add minced garlic and chopped mushroom stems; cook for 2-3 minutes until fragrant. Pour in the broth, scraping up any browned bits from the pan. Simmer until liquid reduces by half, about 2-3 minutes.

Step 4: Transfer the cooked aromatics to the bowl with the sausage. Add softened cream cheese, Panko breadcrumbs, 1/2 cup Parmesan, parsley, thyme, rosemary, Worcestershire sauce (if using), red pepper flakes (if using), chopped pecans, and salt and pepper to taste. Mix thoroughly until all ingredients are well combined and form a cohesive filling.

Step 5: Line a baking sheet with parchment paper. Generously spoon the filling into the mushroom caps, mounding it slightly. Sprinkle with extra Parmesan if desired. Bake at 350°F (175°C) for 20-25 minutes if caps were pre-baked, or 25-30 minutes if not, until golden brown and heated through (internal temperature should reach 165°F/74°C for the meat). 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.

Tips & Variations

Swap Italian sausage for ground turkey or chicken for a lighter filling.

Add finely chopped spinach or kale for extra greens and flavor.

Use gluten-free breadcrumbs if you want to keep the dish gluten-free.

For a vegetarian version, omit sausage and use extra mushrooms with cream cheese and herbs.

Chop pecans finely if you prefer smaller crunch pieces throughout the filling.

FAQs

Can I prepare these stuffed mushrooms ahead of time?

Yes, you can assemble the stuffed mushrooms and refrigerate them for up to a day before baking. Bake just before serving for the best texture and flavor.

Can I use other types of mushrooms?

Yes, while Cremini or white button mushrooms work best due to size and flavor, you can use other varieties like Portobello for a larger bite or shiitake for a more intense taste.