Description
The Best Christmas Stuffed Mushrooms with a rich and creamy sausage cream cheese filling are the perfect festive appetizer. Easy to make and packed with savory flavor, they’re guaranteed to be a holiday crowd-pleaser!
Ingredients
Scale
- 24 large cremini mushrooms (about 1.5–2 pounds)
- 1 pound mild Italian sausage, casing removed
- 8 ounces cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Optional garnish: additional fresh parsley, chopped
- Optional topping: 1/4 cup panko breadcrumbs or crushed butter crackers
Instructions
- **Prepare the Mushrooms:** Gently clean the mushrooms with a damp paper towel. Twist off the stems. Finely chop about half of the mushroom stems and set aside. Drizzle the mushroom caps with 1 tablespoon of olive oil, arrange them cap-side down on a baking sheet, and set aside.
- **Cook the Sausage and Aromatics:** In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the sausage, breaking it up with a spoon, and cook until browned and no longer pink, about 5-7 minutes. Drain any excess grease. Add the finely chopped mushroom stems, chopped onion, and minced garlic to the skillet with the cooked sausage. Sauté for another 3-4 minutes, until the vegetables are softened and fragrant. Remove from heat.
- **Create the Filling:** In a medium bowl, combine the softened cream cheese, grated Parmesan cheese, chopped fresh parsley, and black pepper. Add the cooked sausage and vegetable mixture to the cream cheese mixture. Stir well until all ingredients are thoroughly combined and the filling is uniform.
- **Stuff the Mushrooms:** Preheat your oven to 375°F (190°C). Using a small spoon or your hands, generously fill each mushroom cap with the sausage and cream cheese mixture, mounding it slightly on top. If desired, sprinkle a little panko breadcrumbs or crushed butter crackers over the top for an extra crunch.
- **Bake the Mushrooms:** Place the stuffed mushrooms on the prepared baking sheet. Bake for 20-25 minutes, or until the mushrooms are tender, the filling is heated through and lightly golden, and the edges of the mushrooms are slightly crisped.
- **Serve:** Remove from the oven. Garnish with additional fresh parsley, if desired. Serve warm and watch them disappear!
Notes
Choose large, firm cremini mushrooms for best results. Ensure cream cheese is softened for easy mixing. Drain excess fat from sausage to prevent oily filling. The filling can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Christmas
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 mushrooms
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 50mg