Description
These Best Christmas Stuffed Mushrooms are a delicious and festive appetizer featuring large mushroom caps filled with a savory mixture of Italian sausage, cream cheese, herbs, and Parmesan. Baked to golden perfection, they offer a perfect blend of hearty flavors and a crispy topping, making them an ideal dish for holiday gatherings or special occasions.
Ingredients
Scale
Mushrooms
- 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. Twist off and remove stems. Finely chop 1/2 cup of mushroom stems for the filling. Preheat oven to 375°F (190°C). Brush mushroom caps with olive oil, season with salt and pepper, and bake for 8-10 minutes until softened. Blot any liquid released. Reduce oven temperature to 350°F (175°C) for later use.
- Brown Sausage: In a large skillet over medium-high heat, brown the Italian beef sausage while breaking it up into small pieces. Once cooked through, transfer sausage to a mixing bowl, leaving the fat rendered in the skillet.
- Sauté Aromatics & Deglaze: Add butter to the same skillet. Sauté the diced onion until translucent, about 5-7 minutes. Add minced garlic and chopped mushroom stems, cooking for another 2-3 minutes until fragrant. Pour in the broth and scrape up any browned bits from the pan. Simmer until the liquid reduces by half, about 2-3 minutes.
- Combine Filling: Transfer the sautéed mixture to the bowl with 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 the filling is well combined and cohesive.
- Stuff and Bake: Line a baking sheet with parchment paper. Generously spoon the filling into 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 heated through (internal temperature of 165°F / 74°C for the meat). 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 before serving. 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 until heated through.
Notes
- Use either Cremini or white button mushrooms, selecting large caps for easy stuffing.
- Pre-baking the mushroom caps helps release moisture and prevents sogginess.
- Optional Worcestershire sauce and red pepper flakes add depth and a slight kick but can be omitted for milder flavor.
- Chopped pecans add a pleasant crunch; walnuts can be used as a substitute.
- Ensure the internal temperature of the stuffed mushrooms reaches 165°F (74°C) for safe consumption due to the sausage.
- Reheating in an oven is preferred to maintain texture; avoid microwaving to prevent sogginess.
