Elevate your holiday table with these irresistible stuffed mushrooms! Each tender mushroom cap is filled with a delectable blend of breadcrumbs, herbs, cheese, and garlic, then baked to golden perfection. Perfect for parties, gatherings, or a cozy appetizer at home.
Why These Stuffed Mushrooms Are a Must-Try
- Make-Ahead Magic: Prepare these mushrooms ahead of time and bake when your guests arrive for stress-free entertaining.
- Simple Ingredients: Pantry staples like cream cheese, garlic, and breadcrumbs shine in this recipe—no need for specialty shopping!
- Quick Prep: Ready in just 35-45 minutes, leaving you plenty of time to focus on other dishes.
- Universal Appeal: The creamy, cheesy filling ensures these disappear fast at any gathering.
- Low-Carb Option: A great appetizer for keto and low-carb diets.
Substitutions and Variations
- Mushrooms: Use portobello mushrooms for a heartier option or smaller white button mushrooms for bite-sized appetizers.
- Cheese: Substitute cream cheese with goat cheese or mascarpone for a tangy twist. Nutritional yeast can be used for a dairy-free alternative.
- Breadcrumbs: Use crushed crackers or gluten-free breadcrumbs as needed.
- Nuts: Swap pecans for almonds, pine nuts, or skip nuts entirely for a nut-free option.
- Herbs: Try basil, thyme, or chives in place of parsley for a unique flavor.
Storage and Make-Ahead Tips
- Prep Ahead: Stuff the mushrooms up to 24 hours before baking. Cover with plastic wrap and refrigerate until ready to bake.
- Store Leftovers: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm mushrooms in a 350°F oven for 10-12 minutes or microwave briefly, though they may lose some crispness.
FAQs
Can I make these vegetarian or nut-free?
Yes! To make them vegetarian, replace butter with olive oil and ensure your Parmesan is vegetarian-friendly. For a nut-free version, substitute chopped nuts with toasted breadcrumbs for a similar crunchy topping.
Can I substitute cream cheese?
Absolutely! Goat cheese or mascarpone can be used as a delicious alternative. If you need a dairy-free option, use a plant-based cream cheese substitute.
What can I serve with stuffed mushrooms?
They pair wonderfully with a fresh veggie platter, hummus, or bruschetta for a light appetizer spread. For a main course, serve alongside grilled steak, roasted chicken, or pasta.
How do I store leftovers?
Place leftover mushrooms in an airtight container and refrigerate for up to 3 days. Reheat in a 350°F oven for about 10 minutes or until warmed through.
How can I add more flavor?
Feel free to add chopped sun-dried tomatoes, crumbled bacon, or a pinch of red pepper flakes to the filling for an extra burst of flavor!
These stuffed mushrooms are the perfect appetizer to kick off your holiday feast or any special occasion. With their creamy filling and savory goodness, they’re guaranteed to be a crowd-pleaser!
Savory Stuffed Mushrooms Recipe
Ingredients
- 20 baby bella or cremini mushrooms
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- ½ medium onion finely diced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 ounces cream cheese softened
- ⅓ cup grated Parmesan cheese reserve 1 tablespoon for topping
- ⅓ cup chopped pecans reserve 1 tablespoon for topping
- ¼ cup fresh parsley finely chopped (reserve a little for garnish)
Instructions
Step 1: Prepare the Oven and Mushrooms
- Preheat your oven to 400°F (200°C).
- Lightly grease a baking sheet with olive oil.
- Remove the stems from the mushrooms. Finely chop the stems and set them aside.
- Arrange the mushroom caps on the prepared baking sheet, stem side up.
Step 2: Cook the Mushroom Stems
- In a medium skillet, melt the butter over medium heat.
- Add the chopped mushroom stems and sauté for about 5 minutes, or until most of the moisture evaporates.
- Stir in the onion, garlic, salt, and pepper, cooking for an additional 1-2 minutes until the onion softens.
- Transfer the cooked mixture to a mixing bowl and let it cool slightly.
Step 3: Prepare the Filling
- In the mixing bowl with the cooled mushroom mixture, add the cream cheese, Parmesan cheese (reserving 1 tablespoon), parsley (reserving a small amount), and pecans (reserving 1 tablespoon).
- Mix thoroughly until the ingredients are well combined into a creamy filling.
Step 4: Stuff the Mushrooms
- Spoon the prepared filling into the mushroom caps, generously mounding it on top.
- Sprinkle the filled mushrooms with the reserved Parmesan cheese and chopped pecans for a golden, crunchy finish.
Step 5: Bake and Serve
- Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the tops are golden and the mushrooms are tender.
- Remove from the oven and garnish with the reserved parsley.
- Serve warm and enjoy your savory stuffed mushrooms!
