Description
These Stuffed Mushrooms are a creamy, savory blend of butter, garlic, onion, cream cheese, Parmesan, and chopped pecans, baked inside tender mushroom caps. With a golden, cheesy top and a burst of fresh parsley, they make the perfect appetizer for any gathering — elegant yet easy to prepare.
Ingredients
Scale
- 20 baby bella or cremini mushrooms
- 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
- ⅓ cup whole pecans, roughly chopped
- ¼ cup finely chopped fresh parsley, plus more for garnish
Instructions
- Preheat the oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
- Prepare the mushrooms: Gently remove the stems from the mushrooms and finely chop them. Set the caps aside.
- Cook the filling: In a skillet over medium heat, melt butter. Add the chopped mushroom stems, garlic, and onion. Sauté for 5–6 minutes, until softened and fragrant. Season with salt and pepper.
- Add the creaminess: Remove from heat and stir in cream cheese, Parmesan, chopped pecans, and parsley until fully combined. The mixture should be thick and cohesive.
- Stuff the mushrooms: Spoon the filling generously into each mushroom cap, pressing lightly to secure it. Arrange the stuffed mushrooms on the prepared baking sheet.
- Bake: Bake for 20–25 minutes, or until the tops are golden brown and the mushrooms are tender.
- Serve: Garnish with extra parsley and serve warm.
Notes
Active time: ~15 minutes; passive (baking) time: ~25 minutes.
You can prepare the filling a day ahead and refrigerate it, then stuff and bake just before serving.
For extra crispiness, sprinkle a touch of panko breadcrumbs on top before baking.