Christmas Stuffed Mushrooms
Christmas stuffed mushrooms are a wonderful way to kick off any holiday meal—they’re bite-sized, flavorful, and elegant enough to feel special.
Equipment
- Baking Sheet
- Mixing Bowls
- Small spoon or teaspoon
- Parchment paper
- Microplane or grater
- Serving Platter
Ingredients
For the Mushrooms:
- 20 medium mushroom caps white or cremini
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Filling:
- 4 ounces cream cheese softened
- ½ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 2 cloves garlic minced
- 2 tablespoons chopped parsley
- ¼ teaspoon crushed red pepper flakes optional
- 2 tablespoons melted butter
For Garnish (Optional):
- Extra chopped parsley
- Freshly grated Parmesan
Instructions
Prep the mushrooms
- Preheat your oven to 375°F (190°C).
- Pro tip: Make sure the oven is fully preheated before baking so the mushrooms cook evenly.
- Gently wipe each mushroom cap with a damp paper towel to remove dirt — don’t soak them.
- Remove the stems by twisting gently; set the caps stem-side up on a rimmed baking sheet lined with parchment.
- Brush the mushroom caps lightly with the 2 tablespoons olive oil and sprinkle with a pinch of salt and black pepper.
- This step seasons the caps and helps them roast, not steam.
Make the filling
- In a mixing bowl, add the softened cream cheese and mash it lightly with a fork until smooth.
- Stir in the grated Parmesan, breadcrumbs, minced garlic, chopped parsley, crushed red pepper flakes (if using), and melted butter.
- Mix thoroughly until the ingredients are evenly combined and the filling holds together.
- Pro tip: If the filling feels too loose, add a tablespoon more breadcrumbs; if it’s too dry, stir in a little extra melted butter or a splash of olive oil.
Fill the mushroom caps
- Using a small spoon or teaspoon, take a spoonful of filling and gently press it into each mushroom cap, mounding it slightly above the rim.
- Arrange the filled mushrooms evenly on the prepared baking sheet so they’re not crowded — leave a little space for heat circulation.
- Pro tip: Don’t overfill the caps; if the filling spills over, the top won’t get that lightly crisped finish.
Bake until golden
- Place the baking sheet in the preheated oven and bake for 18–22 minutes, or until the filling is set and the tops are lightly golden.
- For an extra-toasty finish, switch the oven to broil for the last 1–2 minutes — watch closely so they don’t burn.
- Pro tip: If your mushrooms release a lot of liquid, tilt the pan carefully after baking and blot excess moisture with a paper towel before serving to keep the bottoms from getting soggy.
Garnish, serve, and store
- Remove the mushrooms from the oven and let them rest 2–3 minutes on the baking sheet.
- Sprinkle with extra chopped parsley and a light dusting of freshly grated Parmesan before transferring to your serving platter.
- Serve warm as part of your holiday appetizers spread or alongside other healthy Christmas finger foods.
- To store: refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a low oven (300°F / 150°C) for 8–10 minutes so they warm through without drying out.
Notes
Nutritional Value (per serving – approx. 3 mushrooms)
- Calories: 110
- Protein: 4g
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 6g
- Fiber: 1g
- Sugars: 1g
- Cholesterol: 20mg
- Sodium: 180mg
- Calcium: 80mg