Few bites feel as comforting and flavorful as a warm, juicy mushroom filled with herby, cheesy goodness. These Parmesan-Stuffed Mushrooms with Garlic and Herbs are the ultimate holiday appetizer—simple enough to pull together quickly, but rich and impressive enough to hold their own on a festive spread. Whether you're hosting a cozy gathering, contributing to a christmas buffet, or curating a selection of christmas appetizers finger foods, this dish fits right in with your seasonal celebrations. Earthy mushrooms, nutty Parmesan, and aromatic garlic come together in a golden, bubbling bite that's perfect for grazing guests.
These mushrooms aren’t just another item on the plate—they're a standout. They make a great addition to a Christmas charcuterie board or as part of a holiday party appetizers spread that looks just as festive as your tree. Plus, they're vegetarian, making them ideal for pleasing a variety of guests at your Christmas dinner appetizers table.
Parmesan-Stuffed Mushrooms with Garlic and Herbs6
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Appetizer
Cuisine Italian
Servings 6 (about 4 mushrooms per person)
Baking sheet or roasting pan A rimmed baking sheet works perfectly to keep the mushrooms stable. Line with parchment paper or foil for easier cleanup.
Mixing bowl For combining the filling.
Small sauté pan To cook the garlic, onion, and mushroom stems.
Melon baller or small spoon To hollow out the mushrooms neatly.
Pastry brush (optional) For brushing the mushrooms with olive oil.
Oven A standard oven preheated to 375°F does the job.
Piping bag or zip-top bag (optional) For neatly filling the mushroom caps if you want that picture-perfect look. Otherwise, a spoon works just fine.
For the Mushrooms
- 24 medium white button mushrooms or cremini mushrooms stems removed and cleaned
- 2 tablespoons olive oil plus more for drizzling
- Salt and freshly cracked black pepper to taste
For the Filling
- 1 tablespoon unsalted butter
- 2 cloves garlic finely minced
- 1/4 cup finely chopped mushroom stems from the ones you hollowed out
- 1/4 cup finely chopped yellow onion or shallot
- 1/3 cup Italian-style breadcrumbs
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes optional, for a little kick
- 1/2 cup freshly grated Parmesan cheese plus extra for topping
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons cream cheese softened
- Salt and pepper to taste
Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil. Lightly grease the surface with olive oil or cooking spray.
Clean and Hollow the Mushrooms
Wipe the mushrooms clean with a damp paper towel—avoid rinsing them directly under water as they absorb moisture. Remove the stems and set them aside for the filling. Using a melon baller or the tip of a spoon, gently widen the cavity of each mushroom cap to make room for more filling.
Sauté the Aromatics
In a small sauté pan, melt the butter over medium heat. Add the chopped mushroom stems and onion, and cook for about 5 minutes, stirring occasionally, until softened and lightly browned. Add the minced garlic, thyme, oregano, and crushed red pepper flakes. Cook for another minute until fragrant.
Make the Filling
Transfer the cooked mixture to a bowl. Add the breadcrumbs, cream cheese, Parmesan, parsley, and a drizzle of olive oil. Stir to combine into a cohesive mixture. Season with salt and pepper to taste. The filling should be moist but not wet.
Stuff the Mushrooms
Using a small spoon or piping bag, fill each mushroom cap generously with the mixture. Top each with a pinch of extra Parmesan for that crispy, golden finish.
Roast to Perfection
Arrange the filled mushrooms on the prepared baking sheet. Drizzle a little olive oil over the tops to encourage browning. Bake in the preheated oven for 20–25 minutes, or until the mushrooms are tender and the tops are golden and slightly crisp.
Garnish and Serve
Remove from the oven and let cool slightly. Garnish with additional chopped parsley and serve warm.
These are best enjoyed hot, but they're still delicious at room temperature—which makes them perfect for a christmas eve appetizers table where guests might nibble throughout the evening.
Pairings
Drinks
These Parmesan-stuffed mushrooms go beautifully with dry white wines like Sauvignon Blanc or a buttery Chardonnay. If you're serving bubbly at your Christmas party food ideas appetizers spread, Prosecco or Cava works beautifully too. For non-alcoholic options, try sparkling apple cider or an herby mocktail with rosemary and citrus.
Other Appetizers
Pair these mushrooms with other easy Christmas appetizers for a party like mini caprese skewers, smoked salmon blinis, or prosciutto-wrapped dates. They also work nicely next to stuffed mini peppers or crostini with whipped goat cheese and fig jam.
Main Course
While these mushrooms are excellent on their own, they also make a great warm-up to a hearty roast beef, baked ham, or stuffed chicken breast—classics on many Christmas dinner appetizers menus.
On a Charcuterie Board
Add these to a rustic Christmas charcuterie board featuring hard cheeses, soft brie, fresh grapes, and marinated olives. Their warm, umami-packed profile offers a great contrast to cool, salty elements.
FAQs
1. What type of mushrooms are best for stuffing?
White button mushrooms and cremini mushrooms are both great choices. They have a firm texture and wide caps that hold the filling well. Cremini mushrooms offer a slightly deeper, earthier flavor, which pairs beautifully with the garlic and Parmesan.
2. Can I use pre-shredded Parmesan?
Freshly grated Parmesan cheese is highly recommended for both flavor and texture. Pre-shredded versions often contain anti-caking agents that prevent the cheese from melting smoothly and achieving that golden, bubbly finish.
3. Can I make these ahead of time?
Absolutely. You can prep the filling and stuff the mushrooms up to a day in advance. Store them covered in the refrigerator. When you're ready to serve, simply pop them in the oven as directed. They also reheat well in a 300°F oven for about 10 minutes.
4. Can I add meat to the filling?
Yes! Crispy pancetta, finely chopped cooked bacon, or even crumbled Italian sausage can be added for a meatier version. Just be sure to cook and drain the meat before adding it to the filling mixture.
5. Should I serve them hot or cold?
These are best served warm, straight from the oven. However, they hold up well at room temperature, which makes them perfect for xmas appetizers or as part of a buffet where dishes sit out for a while.
