The Stuffed Mushrooms You’ll Want to Bring to Every Holiday Party

Stuffed mushrooms make a great holiday appetizer!

Every holiday party needs mushrooms. Packed with creamy cheese and topped with a crunchy panko-parmesan layer, these mushrooms are guaranteed to be a hit at your Christmas party.

Elena Davis shared this holiday party must-have. She recommended using fresh cremini or white button mushrooms. These types of mushrooms are the perfect size and shape for stuffing, and they hold up well in the oven.

Before stuffing, sprinkle the mushrooms with a little salt and drizzle them with olive oil. This step is key—it adds amazing flavor to the mushroom base. Once prepped, you can fill the mushrooms with a generous amount of cheesy filling and pop them into the oven.

Another bonus? You can prepare these mushrooms ahead of time! Stuff them earlier in the day, or even the day before, so all you need to do is bake them before serving. For the best flavor, serve them warm right out of the oven.

Stuffed Mushrooms

By Elena Davis
Total Time: 30 minutes
Yield: 6–8 servings

Ingredients

• 20–24 whole fresh mushrooms (cremini or white button mushrooms)
• 2 tablespoons olive oil
• 2 cloves fresh garlic, finely chopped
• 1 shallot, finely chopped
• 2 teaspoons fresh thyme, chopped
• 1 tablespoon Italian parsley, chopped
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup freshly grated Gruyere cheese (or white cheddar)
• Freshly ground black pepper and salt to taste
• 1/2 teaspoon ground cayenne pepper or red pepper flakes
• 1/2 cup panko breadcrumbs
• 1/4 cup freshly grated Parmigiano cheese (Parmesan)
• Olive oil for drizzling the tops

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
2. Prepare the mushrooms: Clean the mushrooms using a damp paper towel to remove any dirt. Gently remove the stems from the mushrooms, being careful not to break the mushroom caps. Set the caps aside. Finely chop stems.
3. Cook the filling: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped mushroom stems, shallot, and garlic to the skillet. Cook, stirring frequently, until the mixture is softened and fragrant, about 5-7 minutes. Remove from heat and let it cool slightly.
4. Make the stuffing: In a mixing bowl, combine the cooled mushroom stem mixture, softened cream cheese, Gruyere cheese, thyme, parsley, cayenne pepper (or red pepper flakes), salt and pepper. Stir until all ingredients are well combined.
5. Season and Stuff the mushrooms: Before stuffing the mushroom caps with the filling, drizzle them with olive oil and sprinkle them with salt (this adds so much flavor!). Using a small spoon, fill each mushroom cap with the cheese mixture, slightly mounding it to create a small dome on the top.
6. Coat the tops: In a separate bowl, mix the panko breadcrumbs with the grated Parmigiano cheese. Dip the tops of the stuffed mushrooms into the panko mixture, pressing gently to adhere.
7. Bake: Arrange the stuffed mushrooms on the prepared baking sheet or dish. Lightly drizzle the tops with olive oil. Bake in the preheated oven for about 20 minutes, or until the tops are golden brown and the mushrooms are tender.
8. Serve: Remove from the oven and let them cool slightly before serving. These bite-sized stuffed mushrooms are best enjoyed warm as a delightful holiday appetizer.

Find more recipes from Elena on Instagram, @cucinabyelena, or on her website, cucinabyelena.com.

Find the full post on Elena’s website.