Name: Christmas Stuffed Mushrooms
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1.5 pounds Baby bella or white button mushrooms (Choose medium-sized for best results.); 1 tablespoon Olive oil (For roasting the mushroom caps.); 1 tablespoon Butter (A small pat to enhance flavor.); 2 cloves Garlic, fresh and finely minced (Add more if you love garlic.); 1 small Shallot or onion, finely minced; 8 ounces Soft cream cheese, room temp (Can substitute with dairy-free cream cheese if needed.); 1/2 cup Grated Parmesan (For a salty bite.); 1/2 cup Breadcrumbs, regular or panko (Use gluten-free if needed.); 2 tablespoons Fresh parsley, chopped (For freshness.); 1 teaspoon Dried Italian seasoning; 1 teaspoon Salt (Adjust to taste.); 1/2 teaspoon Black pepper (Adjust to taste.); 1 teaspoon Lemon zest (For brightness.)

Description

These Christmas Stuffed Mushrooms are warm, savory, and addictive, making them the perfect appetizer for holiday gatherings.

Ingredients

For the Stuffed Mushrooms

1.5 pounds Baby bella or white button mushrooms (Choose medium-sized for best results.)
1 tablespoon Olive oil (For roasting the mushroom caps.)
1 tablespoon Butter (A small pat to enhance flavor.)
2 cloves Garlic, fresh and finely minced (Add more if you love garlic.)
1 small Shallot or onion, finely minced
8 ounces Soft cream cheese, room temp (Can substitute with dairy-free cream cheese if needed.)
1/2 cup Grated Parmesan (For a salty bite.)
1/2 cup Breadcrumbs, regular or panko (Use gluten-free if needed.)
2 tablespoons Fresh parsley, chopped (For freshness.)
1 teaspoon Dried Italian seasoning
1 teaspoon Salt (Adjust to taste.)
1/2 teaspoon Black pepper (Adjust to taste.)
1 teaspoon Lemon zest (For brightness.)

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Instructions

Preparation

Heat the oven to 400°F (200°C). Wipe mushrooms with a damp towel. Twist out stems and chop them finely.

Roasting the Caps

Toss caps with olive oil, salt, and pepper. Arrange on a sheet pan, hollow side up. Roast for 10 minutes to release moisture. Drain off any liquid.

Cooking the Filling

In a skillet over medium heat, warm olive oil and butter. Sauté shallot, garlic, and chopped stems with a pinch of salt until softened and fragrant, about 3-4 minutes. Cool for 2 minutes.
Stir in cream cheese, Parmesan, lemon zest, parsley, and Italian seasoning. Taste and adjust seasoning if needed. Optionally mix in half the breadcrumbs now for crunch.

Filling and Baking

Spoon or pipe filling into caps, mounding slightly above the edge. Sprinkle remaining breadcrumbs and a touch more Parmesan on top.
Return to the oven for 12-15 minutes, until the tops are golden and the filling is hot and bubbly.

Serving

Let the stuffed mushrooms sit for 3 minutes. Add a squeeze of lemon and more parsley. Serve warm.

Notes

These can be made ahead and baked right before serving. Optional add-ins include Italian sausage, sun-dried tomatoes, or spinach for extra flavor.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Cuisine: American