Have y’all been doing all of the holiday things lately? We’ve been trying to fit in as many holiday activities this year – we started with a fun Christmas party at Nordstrom, and then watched the Dallas Holiday Parade with our sweet friend Alex from Eat Style Dallas on Saturday (S/O to the Neimans staff who did not kick us out for our champagne-fueled run through the store). Sunday was spent cooking and shooting some of our favorite Christmas meals to share with y’all with the NSYNC and Pentatonix Christmas albums on repeat in the background.
Growing up in a Southern household, our mom took absolutely zero shortcuts when it came to decorating and entertaining for Christmas. The day after Thanksgiving, the trees (plural) were up, garland wrapped the staircase and she was planning menus for the get-togethers and dinners we’d have over the next couple of weeks (this dip was almost always on every menu). Everyone says this, but this time of year is truly our favorite and a lot of that is thanks to our (sometimes extra) mom.
We re-created some of our favorite holiday recipes we’d make at home that hopefully you can bring to your family dinners or parties this holiday season. This year, we’re meeting our parents in Italy, meaning Christmas will be a little different for us – less time in the kitchen, more time eating pizza and pasta in the streets, so we loved having a mini day of cooking and baking this past weekend. We’ll be sharing the most decadent cinnamon rolls and a turkey bolognese that will become one of your favorite things you’ll ever eat, but first on the list is stuffed ‘shrooms.
Stuffed mushrooms have long been one of our favorite appetizers/snacks, and we lightened them up a little this time! We’re firm believers that it’s 100% okay, and encouraged, to indulge during the holidays, eating anything and everything. These stuffed mushrooms though are the perfect light snack to tide you over until Christmas dinner, or to bring to a holiday party! Eating on the holidays is essentially a marathon and it can be easy to get full early in the day/night, so this is one way to curb your hanger but still eat delicious food.
The whole recipe is easy to make and comes together quickly! You could make the filling the night before, and just bake them off before serving. If you don’t like spicy foods, swap out a sweeter Italian turkey sausage.
- 16 oz. white button mushrooms
- 1/2 lb. spicy turkey sausage, casing removed
- 1 10 oz. package frozen spinach, cooked and excess water squeezed out
- 2 garlic cloves, thinly sliced
- 1/4 C Italian seasoned breadcrumbs
- 2 Tblsp. parmesan cheese, shredded
- 1 tsp. olive oil
- Preheat the oven to 400 degrees. Spray a baking sheet with nonstick spray.
- Prep the mushrooms - clean them, remove the stems and chop the stems up.
- Cook the turkey sausage, breaking up in in the skillet, until browned and cooked through. Set aside.
- Add olive oil to skillet, add garlic to the pan and saute until fragrant and golden (be careful not to burn). Add the mushroom stems and cook until softened, about two minutes. Remove from heat.
- In a bowl, combine turkey sausage, spinach, cheese, breadcrumbs and mushroom/garlic mixture. Mix well to combine.
- Spoon mixture into mushrooms.
- Line mushrooms on baking sheet and lightly spray with oil.
- Bake for 20 minutes, until golden and warmed through.
- -The mixture can be made the night before
- -This would also be great with goat cheese!
- -If there's leftover mixture, toss with eggs in the morning.