Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Stuffed Mushrooms with Cream Cheese, Parmesan, and Pecans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 63 reviews

These Delicious Stuffed Mushrooms feature tender baby bell or cremini mushrooms filled with a savory mixture of sautéed mushroom stems, garlic, onion, cream cheese, parmesan, pecans, and fresh parsley. Baked to golden perfection, they make a perfect appetizer or side dish with a delightful combination of creamy, nutty, and fresh flavors.

  • Total Time: 40 minutes
  • Yield: 10 servings

Ingredients

Mushrooms

  • 20 baby bell or cremini mushrooms

Filling

  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • ½ medium onion, finely diced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 ounces cream cheese, softened
  • ⅓ cup freshly grated parmesan cheese, divided
  • ⅓ cup whole pecans, roughly chopped, divided
  • ¼ cup finely chopped fresh parsley, plus more for garnish

Instructions

  1. Prep the mushrooms: Preheat your oven to 400°F (200°C) and grease a baking sheet lightly with olive oil. Remove the stems from the mushrooms carefully and set the caps aside. Finely chop the mushroom stems and set them aside for the filling.
  2. Cook the mixture: In a medium skillet over medium heat, melt the butter. Add the chopped mushroom stems and cook for about 5 minutes, stirring occasionally until most of the moisture evaporates. Then add the finely diced onion, minced garlic, kosher salt, and black pepper. Continue cooking for 1 to 2 minutes until the onions soften and everything is fragrant. Transfer this cooked mixture to a mixing bowl and allow it to cool slightly.
  3. Mix the filling: To the cooled mushroom mixture, add the softened cream cheese, most of the parmesan cheese (reserve 1 tablespoon for topping), chopped parsley, and most of the pecans (reserve 1 tablespoon for garnish). Stir thoroughly until all ingredients are well combined into a creamy filling.
  4. Stuff mushrooms: Using a spoon, generously fill each mushroom cap with the prepared cheese and mushroom filling. Once filled, evenly sprinkle the reserved parmesan cheese and chopped pecans over the tops for added texture and flavor.
  5. Bake mushrooms: Place the stuffed mushrooms on the greased baking sheet and bake in the preheated oven for 20 to 25 minutes. Bake until the tops are golden brown and the mushrooms are tender but not mushy. Remove from oven and garnish with extra fresh parsley before serving.

Notes

  • You can substitute pecans with walnuts or almonds if preferred.
  • Be sure to not overcook the mushrooms to avoid sogginess.
  • For a dairy-free version, use vegan cream cheese and omit parmesan cheese or replace with a vegan alternative.
  • This dish is best served warm as an appetizer or party snack.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/stuffed-mushrooms-with-cream-cheese-parmesan-and-pecans-recipe/