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Christmas Stuffed Mushrooms served as a delicious appetizer, showcased in a featured image.

Best Christmas Stuffed Mushrooms Ever

These Christmas Stuffed Mushrooms are a savory and festive appetizer perfect for the holidays. Earthy mushrooms are filled with a flavorful mixture of sausage, cranberries, herbs, and Parmesan cheese, then baked to golden perfection. Your guests will love this delightful flavor explosion!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs large cremini mushrooms
  • 2 tablespoons olive oil
  • Salt to taste
  • Pepper to taste
  • 1 lb Italian sausage, removed from casing or vegetarian sausage alternative
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs panko or Italian seasoned
  • 1/4 cup dried cranberries, chopped
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • Salt to taste
  • Pepper to taste
  • Additional fresh parsley, chopped for garnish
  • Additional Parmesan cheese for garnish

Equipment

  • Baking sheet
  • Large bowl
  • Skillet
  • Spoon
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Gently clean the mushrooms with a damp paper towel. Remove the stems and set them aside.
  3. Drizzle the mushroom caps with olive oil, season with salt and pepper, and arrange them, open-side up, on a baking sheet.
  4. If you're using sausage, cook it in a skillet over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease. If you're using a vegetarian alternative, follow the package instructions.
  5. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
  6. If you saved the mushroom stems, chop them finely and add them to the skillet. Cook for another 3-5 minutes.
  7. In a large bowl, combine the cooked sausage mixture, breadcrumbs, cranberries, parsley, Parmesan cheese, egg, thyme, sage, salt, and pepper. Mix well until everything is evenly combined.
  8. Spoon the stuffing mixture generously into each mushroom cap, mounding it slightly.
  9. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden brown and heated through.
  10. Garnish with fresh parsley and additional Parmesan cheese, if desired.
  11. Serve warm and enjoy!

Notes

If mushrooms are watery, roast the caps for a few minutes before stuffing. If stuffing is too dry, add olive oil or chicken broth. If stuffing is too wet, add more breadcrumbs. Tent the baking sheet with foil if the mushrooms are browning too quickly. Variations: Add mozzarella, provolone, or Gruyère cheese. Add red pepper flakes for spice. Use vegetarian sausage and add chopped vegetables. Add toasted pecans or walnuts. Try different herbs like rosemary, oregano, or Italian seasoning. You can make the stuffing mixture a day or two in advance and store it in the refrigerator. You can also stuff the mushrooms ahead of time and store them, covered, in the refrigerator until you're ready to bake them. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven at 350°F (175°C) for 10-15 minutes.