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Harvest Stuffed Mushrooms

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These Harvest Stuffed Mushrooms are an easy, crowd-pleasing fall appetizer featuring juicy mushroom caps filled with a creamy, cheesy mixture of sautéed veggies, toasted nuts, dried cranberries, and fresh herbs. Perfect for holiday gatherings or cozy nights in, they capture all the best autumn flavors in every bite.

Ingredients

Scale
  • 24 medium cremini or white button mushrooms (about 16 oz), stems removed
  • 2 tablespoons olive oil, divided
  • Kosher salt and black pepper, to taste
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • Mushroom stems from above, finely chopped
  • 1/3 cup pecans or walnuts, toasted and chopped
  • 1/4 cup dried cranberries, chopped
  • 1 tablespoon fresh sage, minced (or thyme/parsley)
  • 4 oz cream cheese, softened
  • 1/3 cup sharp cheddar cheese, shredded
  • 1/3 cup panko breadcrumbs (gluten-free if needed)
  • Extra shredded cheddar or panko for topping (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Gently twist and remove the stems from each mushroom cap. Set caps aside and finely chop the stems.
  3. Wipe mushroom caps with a damp paper towel to clean.
  4. Toast pecans or walnuts in a dry skillet over medium heat for 2-3 minutes, stirring often, until fragrant. Let cool, then chop.
  5. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and chopped mushroom stems. Cook for 3-4 minutes, stirring, until softened and starting to brown.
  6. Add minced garlic and cook for 30 seconds, until fragrant. Transfer mixture to a mixing bowl and let cool slightly.
  7. To the bowl, add toasted nuts, chopped cranberries, minced sage, softened cream cheese, shredded cheddar, and panko breadcrumbs. Season with about 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  8. Mix until well combined. The filling should hold together when pressed. If dry, add more cream cheese or a splash of olive oil.
  9. Brush mushroom caps (top and bottom) with remaining 1 tablespoon olive oil. Place stem-side up on prepared baking sheet.
  10. Fill each mushroom generously with the harvest filling, pressing lightly so it stays put. Mound extra filling if desired.
  11. Sprinkle extra shredded cheddar or panko on top if desired.
  12. Bake for 18-22 minutes, until mushrooms are tender and tops are golden and slightly crisp.
  13. Let cool for 5 minutes before serving. Arrange on a platter and garnish with extra fresh sage or parsley.

Notes

For a vegan version, use dairy-free cream cheese and shredded cheese. For gluten-free, use gluten-free panko or almond meal. You can make the filling a day ahead and stuff mushrooms just before baking. If mushrooms seem wet after baking, blot gently with a paper towel. Broil for 1-2 minutes at the end for a crispier top if desired.

Nutrition

Keywords: stuffed mushrooms, fall appetizer, vegetarian, harvest, Thanksgiving, party snack, easy appetizer, holiday recipe, mushrooms, crowd-pleaser

Find it online: https://chrisfeasts.com/harvest-stuffed-mushrooms-recipe-easy-fall-appetizer-youll-love/