Thanksgiving is all about sharing flavorful bites before the main meal, and these Thanksgiving Stuffed Mushrooms are always a hit. I remember making them for the first time as a quick appetizer, and they disappeared from the tray within minutes. With juicy mushrooms filled with a creamy, cheesy, and herby stuffing, they bring big flavor in a small package. They’re elegant yet simple, making them perfect for holiday gatherings when you want something bite-sized, savory, and unforgettable.
Ingredients
20 large white mushrooms, stems removed and chopped
2 tbsp olive oil
1 small onion, finely diced
2 garlic cloves, minced
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese
4 oz cream cheese, softened
1/4 cup fresh parsley, chopped
1/2 tsp dried thyme
1/2 tsp black pepper
1/4 tsp salt
Optional: crumbled bacon or chopped walnuts for topping
Instructions
Preheat oven to 375°F (190°C). Clean mushrooms and remove stems. Chop stems finely. In a skillet, heat olive oil over medium heat. Sauté onion, garlic, and mushroom stems until softened. Stir in breadcrumbs, Parmesan, cream cheese, parsley, thyme, salt, and pepper. Mix until creamy and combined. Spoon filling into mushroom caps and arrange on a baking sheet. Bake for 20 minutes until mushrooms are tender and tops are golden. Garnish with extra parsley or bacon if desired. Serve warm.
Substitutions
Use panko breadcrumbs for extra crunch. Swap Parmesan with Gruyère or mozzarella for a different cheesy flavor. Add spinach or sun-dried tomatoes for more texture. For a vegan version, use dairy-free cream cheese and nutritional yeast.
Equipment
Skillet
Mixing bowl
Baking sheet
Knife and cutting board
Measuring cups and spoons
Storage
Refrigerator: Store in an airtight container up to 3 days.
Freezer: Freeze unbaked stuffed mushrooms on a tray, then bake directly from frozen.
Reheating: Warm in the oven at 350°F for 10 minutes until heated through.
Top Tips
Choose mushrooms of similar size so they cook evenly. Don’t overfill, as stuffing can overflow when baking. Let mushrooms rest for 5 minutes before serving to avoid too much liquid on the plate.
FAQs
Can I make stuffed mushrooms ahead of time? Yes, assemble them a day in advance and bake just before serving.
Can I use portobello mushrooms? Yes, larger mushrooms work too but will need extra baking time.
Are stuffed mushrooms vegetarian? Yes, unless you add bacon; you can also make them vegan with dairy-free swaps.
What can I serve with stuffed mushrooms? They pair well with a charcuterie board, salads, or other Thanksgiving appetizers.