Perfect Christmas Stuffed Mushrooms with Sausage and Gruyère
Savory stuffed mushrooms filled with spicy Italian sausage, creamy Gruyère, and fresh herbs, perfect for holiday gatherings and easy to prepare in under 40 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 24 large white button or cremini mushrooms, stems removed
- 8 ounces spicy Italian sausage, casing removed
- 1 cup (100g) Gruyère cheese, grated
- 4 ounces (115g) cream cheese, softened
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/4 cup (25g) panko breadcrumbs, optional
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Clean mushrooms with a damp paper towel. Remove stems carefully and set aside. Brush mushroom caps lightly with olive oil and arrange on the baking sheet, hollow side up.
- Finely dice the reserved mushroom stems.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sausage, breaking it up with a spoon. Cook until browned and no longer pink, about 6-8 minutes. Remove sausage to a bowl, leaving drippings in the pan.
- Add remaining 1 tablespoon olive oil to the skillet. Sauté garlic, shallot, and diced mushroom stems until softened and fragrant, about 3-4 minutes. Season lightly with salt and pepper.
- Combine cooked sausage, sautéed aromatics, softened cream cheese, grated Gruyère, and chopped parsley in the bowl. Stir until well blended. Adjust seasoning with salt and pepper.
- Fill each mushroom cap generously with the sausage mixture. Sprinkle panko breadcrumbs on top if desired.
- Bake for 20-25 minutes until mushrooms are tender and tops are golden and bubbly.
- Sprinkle fresh parsley over mushrooms before serving.
Notes
If the stuffing is too wet, add a sprinkle of breadcrumbs to bind it better. To keep mushroom bottoms crispier, place them on a wire rack over the baking sheet while baking. Use gluten-free panko for a gluten-free version. Prepare ahead by stuffing and refrigerating up to 24 hours before baking. Reheat in oven at 350°F for 10 minutes; avoid microwaving to preserve texture.
Nutrition
- Serving Size: About 3 stuffed mush
- Calories: 220
- Fat: 16
- Carbohydrates: 5
- Fiber: 1
- Protein: 14
Keywords: stuffed mushrooms, Christmas appetizer, holiday recipe, sausage, Gruyère, easy appetizer, festive appetizer