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Ever find yourself staring at yet another platter of boring crackers at your holiday gathering and thinking, “There’s got to be something better?” I feel you. I first whipped up these **Italian Stuffed Mushrooms with Garlic & Parmesan** when I needed an upgrade to my usual christmas appetizers lineup, and let’s just say they stole the show. Whether you’re hunting for Holiday Party Appetizers that feel both fancy and easy, or seeking out stand-out Christmas Party Food Appetizers, this recipe has your back.
Imagine plump mushroom caps loaded with a buttery, garlicky breadcrumb-Parmesan mix, baked until golden. Sounds drool-worthy, right? These little bites fit right in with Christmas Finger Food Ideas For Parties or even as a star item on your Christmas Charcuterie Board. FYI, they also make killer Christmas Dinner Appetizers—and you can sneak in an extra handful before guests arrive (no judgment here 🙂).
Ready to up your Xmas Appetizers game with one of the best Holiday Appetizers Easy can offer? Let’s dive into this foolproof recipe for ultimate Christmas Appetizers Finger Foods—and maybe pick up a tip or two for your next batch of Christmas Snacks For Party spreads. Trust me, you’ll want these on your Christmas Eve table.
Ingredients
- 16–20 large white or cremini mushrooms, stems removed and finely chopped
- 3 tablespoons unsalted butter, melted
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 cup fresh breadcrumbs (or panko)
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes for heat
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Brush each mushroom cap with a little of the melted butter and olive oil mix, then place them upside-down on the sheet.
- In a medium bowl, combine chopped mushroom stems, breadcrumbs, Parmesan, garlic, parsley, Italian seasoning, salt, pepper, and red pepper flakes (if using). Mix well.
- Spoon the filling into each mushroom cap, packing gently so it mounds slightly.
- Drizzle any leftover butter-oil mixture over the stuffed mushrooms.
- Bake for 18–22 minutes, or until the tops turn golden brown and the mushrooms release their juices.
- Let the mushrooms rest for 2–3 minutes before transferring to a serving platter. Garnish with extra parsley.
Variations
Want to put a twist on this classic? Try one of these fun swaps:
- Spinach & Feta: Stir ¼ cup chopped cooked spinach and ¼ cup crumbled feta into the filling.
- Chorizo Kick: Sauté 2 oz. diced chorizo with garlic, then mix into the breadcrumbs for a smoky, spicy edge.
- Vegan Option: Swap butter for vegan margarine, use dairy-free cheese, and make panko crumbs from your favorite loaf.
Serving & Tips
These mushrooms pair beautifully with a crisp white wine or a zippy rosé. For a gorgeous Christmas Charcuterie Board, nestle them between cheese wedges and cured meats. Looking for Christmas Eve Appetizers that make life easy? Prep the filling up to a day ahead and store it covered in the fridge. When guests arrive, just spoon, bake, and serve.
Storing leftovers? Slide any extras into an airtight container and refrigerate up to 3 days. To reheat, pop them back in a 325°F oven for 5–7 minutes, or until warmed through. Need more Holiday Appetizers Easy tips? Keep extra filling on hand to top bagged chips or toasted baguette slices—hello, impromptu Christmas Snacks For Party! 🙂
Final Thoughts
I still remember the first time I brought these to my sister’s holiday bash—her eyebrows shot up, and I swear she cornered me for the recipe before I even took a seat. What started as a simple craving for better christmas appetizers turned into a family favorite, reappearing at every gathering since. Are you ready to make your holiday spread way more memorable? Go on, give these stuffed mushrooms a whirl. IMO, they’ll earn you “host of the year” bragging rights.
Italian Stuffed Mushrooms with Garlic & Parmesan
Ingredients
Method
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or grease lightly.
- Brush mushroom caps with a mix of melted butter and olive oil. Place them upside-down on the baking sheet.
- In a bowl, combine chopped stems, breadcrumbs, Parmesan, garlic, parsley, Italian seasoning, salt, pepper, and red pepper flakes if using. Mix well.
- Spoon the filling into each mushroom cap, mounding slightly. Drizzle any remaining butter-oil over the tops.
- Bake for 18–22 minutes until golden and juicy. Let rest 2–3 minutes before serving. Garnish with extra parsley.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs
Can I make these mushrooms ahead of time?
Absolutely! Prepare the filling and stuff the mushrooms up to 24 hours in advance. Cover the tray with plastic wrap and refrigerate. When you’re ready, just pop them in the oven and bake as directed. This trick saves precious holiday prep time.
How do I store and reheat leftovers?
Store any uneaten mushrooms in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm at 325°F for 5–7 minutes, or until heated through. They’ll stay juicy and delicious.
Can I freeze stuffed mushrooms?
You can, but texture might change slightly. Freeze on a baking sheet until firm, then transfer to a freezer-safe bag. Reheat from frozen—cover with foil and bake at 350°F for about 15–18 minutes, removing the foil the last few minutes for a golden top.
What’s the best mushroom variety to use?
I recommend large white button or cremini mushrooms because they hold up well and offer a nice, mild flavor that complements the garlic-Parmesan filling. If you want to get fancy, baby Portobellos (a.k.a. baby bellas) work like a charm too.
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