A restaurant-quality appetizer is what you get with these Christmas Stuffed Mushroom Appetizer recipe! These stuffed mushrooms are savory, loaded with spinach, parmesan, pepper and more.
If you are looking for a bite-size appetizer try my stuffed mushrooms. These mushrooms are an absolute delight, and perfect for Christmas entertaining. Baked stuffed mushrooms are a quick and easy recipe.
Baby Bella mushrooms that are hollowed out and stuffed, then baked to perfection. Give this tasty Christmas appetizer recipe a try and let me know how your guests like it.
How Long Can You Keep Cooked Stuffed Mushrooms
These are best when served fresh, but you can keep stuffed mushrooms in the fridge for up to 3-5 days. Just place them in an airtight container and store in the fridge at the proper temperature.
How Do You Clean Mushrooms Before Stuffing
You will want to rinse each mushroom under cool water. This will be where you remove any dirt or grime on the outside of the mushrooms. Don’t do this until right before you are ready to cook. If you do it early they will sog up.
Then you will remove the stem and it will create a little hollow area in the mushroom that you will use that to stuff the mushrooms.
How to Stuff Mushrooms
You will mix up your mushroom and then you can use a spoon or piping bag to squeeze in the filling into your mushrooms. So that it is a great way to easily get the filling into the mushrooms.
Do You Bake Stuffed Mushrooms
Yes, you will toss your mushrooms into the oven and bake them up to a tender delight. The filling will offer an incredible fragrance as it bakes up.
Do These Stuffed Mushrooms Have Meat In Them
Yes, I used bacon, but you could easily swap with a ground sausage if you prefer. Feel free to use meat or skip it depending on who you plan to serve these too.
- 16 oz whole Baby Bella Mushrooms
- 1 egg
- 1 Tbsp olive oil
- 1 tbsp butter
- 2 tsp minced garlic
- ¼ cup fresh spinach, compressed
- ¼ cup red pepper, chopped
- 1 cup shredded Parmesan Cheese
- ¼ cup Italian Breadcrumbs
- 4 Cooked Strips of Bacon
- 4 oz cream cheese
- Salt and Pepper to taste
- Preheat oven to 350. Carefully rub dirt from mushrooms with damp
paper towel and destem. (Mushrooms are very porous, so washing them
like normal will cause them to absorb too much water and become mushy
- Toss mushrooms lightly in olive oil, flip right side up, and bake
stem side down for ten minutes. (This will help some of the moisture
cook out of them before filling!) Chop spinach, dice bacon, and chop
- Preheat small saucepan and melt butter. Add garlic and cook for 30
seconds and add spinach, bacon, and red pepper. Cook just until
spinach is wilted.
- Remove from heat. In a medium bowl, combine cream cheese,
breadcrumbs, shredded parmesan cheese, egg, and salt and pepper to
- Mix well until thoroughly combined. Add spinach, bacon, and red
pepper mixture to the mixing bowl and mix until evenly incorporated.
- Place mushroom cups into a baking dish and carefully fill each
mushroom cup with the stuffing mixture, pressing lightly down to fill
a bit more. Bake for 17-20 minutes.
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Nutrition Information:Yield: 12 Serving Size: 2 mushrooms
Amount Per Serving: Calories: 114Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 279mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 5g
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