Create a festive appetizer with these Holiday Stuffed Mushrooms, designed to bring bold flavour and elegant simplicity to your holiday table. Fill tender mushroom caps with a savoury blend of sautéed mushroom stems, shallot, and garlic, folded into cream cheese with pistachios and dried cranberries, for the perfect balance of rich, nutty, and sweet. Bake them until golden and bubbly for an easy, crowd-pleasing bite that feels special without being complicated. Serve them alongside my Salmon Stuffed Mushrooms and or Meatball Stuffed Mushrooms.
Enjoy more dishes featuring mushrooms, like my Mushroom Tartine and Mushroom and Brie Soup recipe. Create more beautiful appetizer favorite like my Spinach and Artichoke Pinwheels and Maple Soy Glazed Meatballs.
Ingredients
Find below the list of ingredients to make my Holiday Stuffed Mushrooms
- Cremini Mushrooms
- Shallot
- Garlic
- Dried Cranberries
- Pistachios
- Cream Cheese
- Parmesan
- Salt
See recipe card for quantities.
How to make Holiday Stuffed Mushrooms
Start by preheating your oven to 375F. Line a baking sheet with parchment paper.
- Give the mushrooms a dry brush to clean off any dirt. Remove the stems from the mushrooms and reserve.
- Chop up the mushroom stems very finely. Do the same with the shallot and garlic. Cook the chopped veggies in a saucepan on medium heat until mushrooms are reduced.
- Combine in a mixing bowl, the softened cream cheese, chopped pistachios and chopped dried cranberries. Add the cooked veggies and parmesan. Stir until well blended.
- Spoon the filling into the mushroom caps evenly, shaping into mounds. Place them on the prepared baking tray. Grate a little more parmesan on the stuffed mushroom. Bake in the preheated oven for 15-18 minutes or until golden.
Storage
Allow the Holiday Stuffed Mushrooms to cool completely before storing to prevent excess moisture. Transfer them to an airtight container and refrigerate for up to three days to maintain the best texture and flavour. Reheat the mushrooms in a 350°F (175°C) oven for 8–10 minutes until warmed through and lightly crisp on top, avoiding the microwave to keep them from becoming soggy.
Recipe
Holiday Stuffed Mushrooms
Ingredients
- 12 pieces Cremini Mushrooms
- 1 small Shallot finely chopped
- 3 cloves Garlic minced
- ¼ cup Dried Cranberries
- ¼ cup Unsalted Pistachios
- 4 ounces Cream Cheese softened `
- ¼ cup Grated Parmesan
- ½ teaspoon Salt
Instructions
- Start by preheating your oven to 375F. Line a baking sheet with parchment paper.
- Give the mushrooms a dry brush to clean off any dirt. Remove the stems from the mushrooms and reserve.
- Chop up the mushroom stems very finely. Do the same with the shallot and garlic. Cook the chopped veggies in a saucepan on medium heat until mushrooms are reduced.
- Combine in a mixing bowl, the softened cream cheese, chopped pistachios and chopped dried cranberries. Add the cooked veggies and parmesan. Stir until well blended.
- Spoon the filling into the mushroom caps evenly, shaping into mounds. Place them on the prepared baking tray. Grate a little more parmesan on the stuffed mushroom.
- Bake in the preheated oven for 15-18 minutes or until golden. Let the baked stuffed mushrooms cool down for 5 minutes before serving.
