Stuffed Mushrooms (Easy Holiday Appetizer)

Stuffed mushrooms are always a party favorite, especially for Thanksgiving and Christmas. Tender mushroom caps are filled with a cheesy, herby, and garlicky filling, and then baked until golden. It’s the perfect vegetarian appetizer!

Stuffed mushrooms on a plate. — *Photo: Gayle McLeod*

My Favorite Stuffed Mushrooms Recipe

Every time I bring these stuffed mushrooms to a holiday party, they disappear incredibly fast. So heads up, you might want to make two batches! Not only are they the perfect bite of cheesy, crunchy, umami goodness, but they’re really easy to make (and can even be prepped ahead of time). But, here’s what else you’ll love about my version:

They have a unique filling. Instead of panko breadcrumbs, I use sauteed onions and crunchy pecans for extra texture and flavor. Plus, this makes them naturally gluten-free, so everyone can dig in without a second thought.
They’re a BIG hit for holiday parties. Both these stuffed mushrooms and my crab stuffed mushrooms are highly requested for parties and holidays like Thanksgiving, Christmas, and Easter. Though I do make this classic version most often. And if you and your significant other are mushroom lovers, they’re the perfect appetizer for Valentine’s Day.

Ingredients for stuffed mushrooms on a table.

Stuffed Mushrooms Ingredients

Cremini Mushrooms: Since this is a bite-sized appetizer, you’ll need baby mushrooms, specifically creminis or baby bellas. And keep scrolling below for my section on why you should try to avoid white mushrooms.
Butter: You could honestly use butter or olive oil, but I prefer butter for a touch of richness. These are already a little indulgent, so might as well go all the way for maximum flavor!
Onion and Garlic: Typically there’s no onion in a traditional stuffed mushroom, but I love a good garlic and onion combo. The little bits of onion also give the filling some texture and bulkiness. Shallot would be a great alternative as well.
Cream Cheese: Cream cheese makes for an ultra-creamy texture and helps keep all the filling bits together. It’s the “glue” if you will.
Cheese: Freshly grated parmesan adds another layer of flavor. But pecorino romano, gruyere, or any other hard cheese works—choose your favorite!
Fresh Herbs: Freshly chopped parsley is my go-to. But you can use whichever tender fresh herbs you have on hand.
Pecans: Chopped pecans add a deliciously crumbly texture and crunch. Plus, pecans really accentuate the fall vibes in this appetizer.

Find the printable recipe with measurements below

Why You Should Avoid White Mushrooms

White button mushrooms and cremini mushrooms actually come from the same species called agaricus bisporus. But the real difference here is that cremini mushrooms (also known as baby bella mushrooms) have a deeper, more complex flavor than white ones. Especially when made into these savory, stuffed mushrooms. White mushrooms will just taste a bit more flat or muted. So do yourself a favor and make sure to grab creminis instead of white mushrooms. You’ll have a much tastier appetizer!

How To Make Stuffed Mushrooms

Prep the mushrooms. Grease a baking sheet with a little olive oil. Then, remove the stems from the mushrooms by simply pulling them out with your hand. But don’t toss them away as you’ll need these to make the filling! Finely chop them up and set aside for later.

Saute the mushroom onion mixture. Melt the butter in a medium skillet over medium heat. Cook the chopped mushroom stems for 5 minutes, then add the onion, garlic, salt, and pepper. Cook for another 1 to 2 minutes and transfer the mushroom mixture to a mixing bowl. Give it some time to cool so it doesn’t melt the cheese mixture right away.

Mix up the filling. Once the mushroom mixture has cooled, stir the cream cheese, parmesan, parsley, and pecans together in a bowl. Remember to reserve one tablespoon of parmesan and pecans to sprinkle on top before baking.

Mixing stuffed mushrooms filling in a bowl.

It’s time to stuff! Since these are small to medium sized mushrooms, you’re going to use about one tablespoon of filling to stuff the mushrooms, creating a small mound on top. Just don’t add too much stuffing because your mushrooms will shrink in the oven.

Stuffing mushrooms with cream cheese filling.

Bake until golden. Bake for 20 to 25 minutes at 400°F (200°C), until the top is golden and the mushrooms are slightly soft. Don’t forget to sprinkle a little parsley on top before serving for a fresh, green touch!

Common Questions

How do you prevent stuffed mushrooms from getting soggy?

One trick is to chill the filling before stuffing. This will help hold the cheesy mixture together as it bakes. If the filling is too soft or wet, it will slowly seep through the mushroom. You can also place the mushrooms on a wire rack on top of the baking sheet, which will allow the mushroom juices to drain away from the mushrooms.

Do you need to clean the mushrooms before cooking?

No, you don’t. In fact, I’d avoid washing the mushrooms as it will soften them and they’ll become soggy once baked. Instead, use a damp paper towel to gently wipe the surface clean.

Can I use something else besides pecans?

Absolutely! You can chop up other types of nuts like almonds or walnuts. If you’re not gluten-free, panko breadcrumbs are a traditional filler, though I do personally love this version with pecans!

Storage and Make-Ahead Tips

To store in the fridge: Stuffed mushrooms will keep for 4 to 5 days in the fridge in an airtight container.
To reheat stuffed mushrooms: When you’re ready to eat, just pop them in the microwave for 30 seconds to a minute.
Make ahead tip for the holidays: You can assemble stuffed mushrooms up to 12 hours before you plan to serve them. Just store them in the fridge in an airtight container, then pop them in the oven right before you’re ready to eat. Note–you may need to add a few extra minutes to the baking time since they’ll be chilled.

More Holiday Appetizers

Deviled Eggs: This is the number one holiday appetizer hands down.
Hummus: You can’t go wrong with a classic hummus served with veggie sticks.
French Onion Dip: Ditch the store-bought mix and make this homemade version–it tastes a million times better.
Whipped Feta: A creamy whipped feta dip with roasted tomatoes on top.
Shrimp Cocktail: It’s a timeless holiday appetizer with a zesty homemade cocktail sauce.
Baba Ganoush: This smoky eggplant dip is insanely delicious.

If you make these stuffed mushrooms, I’d love to know how they turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.

Description

Stuffed mushrooms are always a holiday favorite appetizer. They’re the perfect cheesy mushroom bite with hints of onion, herbs, and crunchy pecans. Watch the video below to see how I make them in my kitchen!

Prep the mushrooms. Preheat oven to 400°F (200°C). Grease a baking sheet with a little olive oil. Remove the stems from the mushrooms, finely chop them, and set aside.
Cook the mixture. Melt the butter in a medium skillet over medium heat. Add the chopped mushroom stems and cook for 5 minutes, or until most of the moisture is gone. Add the onion, garlic, salt, and pepper, and cook for another 1 to 2 minutes, until the onion has softened. Transfer the mushroom mixture to a mixing bowl, and let it cool slightly.
Mix the filling. To the mixing bowl, add the cream cheese, parmesan (reserve 1 tablespoon), parsley, and pecans (reserve 1 tablespoon). Stir until well combined.
Stuff mushrooms. Fill mushroom caps with the cheese filling, and evenly sprinkle the tops with the reserved parmesan and chopped pecans.
Bake mushrooms. Bake for 20 to 25 minutes, or until the top is golden and the mushrooms are slightly soft. Garnish with extra parsley to serve.

Avoid wet and soggy mushrooms by either chilling the filling before stuffing, or using a wire rack on top of the baking sheet to allow the mushroom juices to drain away as they cook.
While it’s tempting to pack as much filling as possible, don’t overdo it. Stuff the mushrooms just until they’re slightly heaping—this ensures even cooking and avoids spilling since mushrooms will shrink slightly as they cook.
Add more flavor into the filling by adding chopped sundried tomatoes, olives, crispy bacon bits, or other fresh herbs like chives, thyme, or rosemary.
Make ahead tip for the holidays: You can assemble stuffed mushrooms up to 12 hours before you plan to serve them. Just store them in the fridge in an airtight container, then pop them in the oven right before you’re ready to eat. Note–you may need to add a few extra minutes to the baking time since they’ll be chilled.

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Recipe originally published November 2021, but updated to include new information and photos for your benefit!