Holiday appetizers should be simple, elegant, and packed with seasonal flavor — and these Cranberry Pecan Stuffed Mushrooms check every box. Warm toasted breadcrumbs, garlic, pecans, and fresh herbs mix with sweet cranberries to create a festive, balanced filling that feels both comforting and special.
This recipe is the definition of cozy holiday food:
✔ Golden tops
✔ Sweet + savory contrast
✔ Warm herby aroma
✔ Aesthetic winter party vibe
They’re bite-sized, pretty on a platter, totally vegan, and incredibly easy. Whether you’re hosting a holiday dinner, attending a potluck, or just want a warm seasonal snack, these stuffed mushrooms always impress.
These Cranberry Pecan Stuffed Mushrooms are the perfect festive vegan appetizer for winter gatherings, holiday parties, and cozy nights in. Filled with a savory herbed breadcrumb mix, sweet dried cranberries, and crunchy toasted pecans, every bite brings warm seasonal flavor and beautiful holiday color. They’re easy to prep, quick to bake, and always a crowd favorite. Aesthetic, cozy, and delicious — the ideal plant-based appetizer for November, December, and all winter long.
Remove stems, wipe clean, and place mushrooms hollow-side up on a baking tray.
Melt vegan butter in a pan and sauté garlic until fragrant. Add breadcrumbs, cranberries, pecans, parsley, thyme, salt, and pepper.
Spoon the mixture tightly into the mushroom caps.
Bake at 375°F (190°C) for 15–18 minutes until tops are golden and mushrooms softened.
Perfect for holiday parties, dinners, and potlucks.