Description
These Best Christmas Stuffed Mushrooms are a flavorful and festive appetizer featuring cremini or white button mushrooms filled with a savory mixture of Italian sausage, cream cheese, herbs, Parmesan, and pecans. Baked to golden perfection and topped with extra Parmesan, they are perfect for holiday gatherings and parties.
Ingredients
Scale
Mushrooms and Seasoning
- 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 1/2 cup of 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 released liquid. Reduce oven temperature to 350°F (175°C).
- Brown Sausage: In a large skillet over medium-high heat, brown the Italian beef sausage, breaking it up into small pieces. Once cooked through, transfer the sausage to a mixing bowl, leaving the rendered fat in the skillet.
- Sauté Aromatics & Deglaze: Add butter to the skillet. Sauté the diced onion over medium heat until translucent, about 5-7 minutes. Add minced garlic and chopped mushroom stems; cook for 2-3 minutes until fragrant. Pour in the broth and scrape up any browned bits. Simmer until the liquid reduces by half, about 2-3 minutes.
- Combine Filling: Transfer the sautéed mixture to the bowl with the cooked sausage. Add softened cream cheese, Panko breadcrumbs, 1/2 cup Parmesan cheese, chopped parsley, thyme, rosemary, Worcestershire sauce (if using), red pepper flakes (if using), chopped pecans, salt, and pepper. Mix thoroughly until well combined and cohesive.
- Stuff and Bake: Line a baking sheet with parchment paper. Generously spoon the filling into the mushroom caps, mounding slightly. Sprinkle with extra Parmesan cheese if desired. Bake at 350°F (175°C) for 20-25 minutes if the caps were pre-baked or 25-30 minutes if not, until golden brown and the internal temperature reaches 165°F (74°C). For a crispier top, broil for 1-2 minutes, watching carefully to prevent burning.
- Serve and Store: 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. To reheat, warm in an oven at 325°F (160°C) for 10-15 minutes.
Notes
- Use mild or spicy Italian sausage based on your heat preference.
- Be sure to blot the mushroom caps after pre-baking to avoid sogginess in the filling.
- Chestnuts or walnuts can be substituted for pecans for different nutty flavors.
- To make preparation easier, you can prepare the filling a day ahead and refrigerate until ready to stuff and bake.
- For a vegetarian version, substitute Italian sausage with chopped walnuts or plant-based sausage alternatives and use vegetable broth.
- Broiling briefly at the end adds a delicious crispy cheese crust—don’t skip if you like extra texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American, Holiday
Keywords: Christmas stuffed mushrooms, holiday appetizer, Italian sausage stuffed mushrooms, baked stuffed mushrooms, festive appetizers
