Right here’s a brilliant simple and enjoyable recipe: Stuffing Stuffed Mushrooms! It’s the proper appetizer for any vacation cocktail get together or special day dinner (or lunch!). Inside of every mushroom is a dab of cream cheese, topped with a mixture of cranberries, pecans, and stuffing. The pecans get all toasty within the oven, and the stuffing will get splendidly crispy.

Okay, let’s make them!


The ingredient checklist is tremendous lengthy. Kidding!

You’ll want: mushrooms, ready stuffing, pecans, cranberries, cream cheese, and a little bit of salt.


Toast the pecans and chop them finely. If the items are too large, it will likely be troublesome to suit them into the mushrooms. Finely chop the cranberries as properly (for a similar cause).


In a small bowl, combine collectively the stuffing, pecans, and cranberries properly.


Take away the stems from the mushrooms. They need to simply pop proper out, however you may scrape any cussed ones out with a spoon.


Prepare the mushrooms, stem aspect up, on a baking sheet. You don’t should line it with parchment or a silicone mat for those who don’t wish to—it simply makes for simpler cleanup.

Sprinkle every mushroom with a little bit of salt to style.


Utilizing a knife, unfold a little bit little bit of cream cheese within the backside of every mushroom.


Mound every mushroom with a few of the stuffing combination. Smoosh the filling into the mushrooms along with your fingers so you may match extra in and likewise so it’ll stick.


It’s possible you’ll discover that you’ve a little bit of leftover filling. This may depend upon the scale of your mushrooms—bigger ones can match extra filling! You should purchase additional mushrooms for those who can’t stand the considered having additional filling. Or, you are able to do like I do, and eat it with a spoon.


All able to bake!


Bake in a preheated 375°F oven for 25–30 minutes, or till the mushrooms are wrinkly and tender and the filling is browned.


Enable to chill for a couple of minutes earlier than serving lest you burn your tongue! Don’t ask me how I do know that’s attainable…



  • These work finest if you choose mushrooms which might be medium-large. It’s troublesome to get sufficient of the filling into small child bella mushrooms.
  • No must waste the stems! You may chop them up and saute them and throw them right into a soup or casserole.
  • These are completely price making a batch of stuffing particularly for this recipe. However it’s even simpler for those who can steal a cup of stuffing from some that you just’ve already made.
  • I used an herb stuffing combine, however I’m positive any taste would work. Simply take into consideration how the flavors of the combo will play with the cream cheese, pecans, and cranberries.
  • I haven’t personally tried this, however you would add rooster, turkey, or sausage to the stuffing combination. Then use portobello as an alternative of child bella mushrooms. It might be a most important dish as an alternative of a aspect! That may be an effective way to make use of up vacation leftovers.

Right here’s the hyperlink to the printable recipe: Stuffing Stuffed Mushrooms


Stuffing Stuffed Mushrooms

Prep Time:
15 Minutes
Cook dinner Time:
25 Minutes
6 Servings
  • 1 pound Child Bella Mushrooms
  • Salt To Style
  • 1 cup Ready Stuffing
  • 1/three cup Toasted And Finely Chopped Pecans
  • 1/three cup Finely Chopped Dried Cranberries
  • 2 ounces, weight Cream Cheese

Preheat oven to 375°F.

Wash mushrooms and take away the stems. Discard or save the stems for one more function. Prepare the stemmed mushrooms on a baking sheet, stem aspect flipped up. Sprinkle with salt to style.

In a small bowl, combine the stuffing, pecans, and cranberries properly.

Utilizing a knife, unfold a little bit of the cream cheese inside of every mushroom. Utilizing a small spoon, mound the mushrooms with the stuffing combination. You may press down on the filling to suit extra in and make it keep put.

Bake in preheated oven for 25–30 minutes, or till the mushrooms are tender and the filling is browned on high. Enable to chill for a couple of minutes and serve heat.

Erica Kastner of Buttered Side Up


Good day! My title is Erica and I used to be born and raised in northern Minnesota. I’ve loved being within the kitchen way back to I can bear in mind. I used to be so pleased when my mother let me wash dishes for the primary time once I was about 5 (I simply want I used to be nonetheless as enthusiastic). I used to be so proud to be allowed to knead bread dough once I was 8. And my mother would let me concoct my very own recipes for deviled eggs, no supervision. Once I was about 16, I turned very within the dietary facet of meals. I started experimenting with adapting recipes to make them more healthy. After a number of failures, I used to be in a position to make meals and treats that my household beloved. I needed to share my successes with the world, and so I began my very first recipe weblog. I’ve been running a blog about my love for meals ever since! Some random info about me: I am a shortie: a little bit over 5’2″ tall. Meals that gross me out: watermelon, margarine, and mellow yellow. I broke my leg in a horse using accident once I was 9. My favourite responsible pleasure late-night snack is chilly cereal (with a great deal of cream). And at last, I used to be homeschooled for all of my schooling, and I beloved it!