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cranberry stuffed mushrooms

Brie, smoked cheese, cranberries and pistachios turn these mushrooms into a warm, seasonal bite.

Quick to make and even quicker to vanish.

Stuffed mushrooms always feel a little festive, and this version leans into rich, cozy flavours without being heavy. Cream cheese keeps the filling soft, smoked mozzarella adds warmth, and a small cube of brie tucked inside each mushroom turns molten in the oven. Dried cranberries and pistachios bring colour and texture, creating a bite that feels both familiar and a little special.

These are easy to assemble and work well for holiday gatherings, casual get-togethers or an evening snack with a glass of wine. They bake up tender and golden, and the thyme ties everything together with a bright herbal note. Set them on a platter and they disappear fast, which is always the sign of a keeper.

cranberry stuffed mushrooms
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Cranberry Pistachio Stuffed Mushrooms

Creamy, savoury and slightly sweet, these stuffed mushrooms make an effortless appetizer for holidays or casual nights. The filling comes together quickly, and the mushrooms bake to a soft, golden finish. Serves 6-8 as an appetizer.

Ingredients

  • 25 medium cremini mushrooms
  • 1 8 oz block cream cheese, softened
  • 1/4 cup smoked mozzarella or gouda, grated
  • 2 tsp shallot, minced
  • 1/2 tsp fresh thyme minced, plus whole sprigs for garnish
  • 2 tbsp dried cranberries, chopped
  • 2 tbsp pistachios, shelled and chopped fine
  • salt and pepper
  • 3 1/2 oz brie, rind removed and cut into small cubes

Instructions

  • Preheat oven to 350° F. Line a baking sheet with parchment.
  • Clean mushrooms, remove stems and, with a small spoon, carefully carve out a little space for the filling. Lay on parchment-lined baking sheet.
  • In a bowl, mix cream cheese, smoked cheese, shallot, diced thyme, cranberries, pistachios and a pinch of salt and pepper.
  • Carefully place a piece of brie in each mushroom at the bottom and stuff the mushrooms with as much cheese mixture as will fit. Mound slightly. Leftover mixture can be slathered onto a bagel or toasted baguette.
  • Bake for 15-20 minutes, or until mushrooms are tender and filling is lightly golden on top. Remove to a platter.
  • Garnish with small thyme sprigs and serve while hot.

Notes

Tips:

Replace shallot with diced white or yellow onion.
Use pecans instead of pistachios.
Freeze mushroom stems for up to 2 months to use in stock, soups, sauces, pilafs or scrambled eggs.
Enjoy with a glass of Pinot Noir or lightly oaked Chardonnay.