Thanksgiving Day Stuffed Mushrooms
Elevate your holiday appetizers with these irresistible Thanksgiving Day Stuffed Mushrooms, a bite-sized delight that's perfect for any festive gathering! Tender button or cremini mushroom caps are filled with a creamy, savory stuffing made from soft cream cheese, garlic-scented sautéed mushroom stems, and a flavorful blend of Italian breadcrumbs, Parmesan, fresh parsley, and thyme. A touch of paprika ensures every bite is packed with warmth and depth, while a golden-baked topping adds the perfect finishing touch. With just 20 minutes of prep and a quick bake, these stuffed mushrooms are a crowd-pleasing, make-ahead option that pairs beautifully with turkey and other holiday classics—or steals the spotlight on their own. Whether you're hosting or bringing a dish to pass, this recipe guarantees seasonal flavor in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 pieces Button mushrooms or cremini mushrooms
- 2 tablespoons Olive oil
- 1 medium, finely chopped Shallot
- 2 cloves, minced Garlic
- 4 ounces, softened Cream cheese
- 0.33 cup Italian-style breadcrumbs
- 0.25 cup, grated Parmesan cheese
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon, chopped Fresh thyme
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Paprika
- Cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Clean the mushrooms with a damp paper towel to remove any dirt. Gently remove the stems and set them aside. Arrange the mushroom caps, hollow-side up, on a baking sheet lined with parchment paper or lightly greased with cooking spray.
Finely chop the mushroom stems and set them aside.
Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems and sauté for 3-4 minutes, or until softened.
Add the shallot and garlic to the skillet and sauté for 1-2 minutes until fragrant. Remove from heat and allow to cool slightly.
In a mixing bowl, combine the sautéed mixture with cream cheese, breadcrumbs, Parmesan cheese, parsley, thyme, salt, black pepper, and paprika. Mix until fully incorporated.
Using a spoon or small scoop, fill each mushroom cap generously with the cream cheese mixture.
Lightly spray the tops with cooking spray to encourage browning.
Bake the stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown on top.
Remove the mushrooms from the oven and let cool for a few minutes before serving.
Garnish with additional chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1495 mg | 65% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 16.7 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 419 mg | 32% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1337 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
