Description
These Most Delicious Stuffed Mushrooms are a perfect appetizer featuring baby bell or cremini mushrooms filled with a savory blend of cream cheese, parmesan, sautéed mushroom stems, onion, garlic, parsley, and crunchy pecans. Baked to golden perfection, these cheesy mushroom bites offer a delightful mix of flavors and textures, ideal for holiday gatherings or any special occasion.
Ingredients
Scale
Vegetables
- 20 baby bell or cremini mushrooms
- 2 garlic cloves (minced)
- ½ medium onion (finely diced)
- ¼ cup finely chopped fresh parsley (plus more for garnish)
Dairy
- 2 tablespoons butter
- 4 ounces cream cheese (softened)
- ⅓ cup freshly grated parmesan cheese (grated, plus 1 tablespoon reserved)
Nuts & Seasonings
- ⅓ cup whole pecans (roughly chopped, plus 1 tablespoon reserved)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Prep the mushrooms: Preheat the oven to 400°F (200°C). Grease a baking sheet lightly with olive oil. Remove the stems from the mushrooms and finely chop the stems; set aside the caps and chopped stems separately.
- Cook the mixture: Melt the butter in a medium skillet over medium heat. Add the chopped mushroom stems and sauté for about 5 minutes until most of the moisture evaporates. Add the finely diced onion, minced garlic, kosher salt, and freshly ground black pepper. Cook for another 1 to 2 minutes until the onion softens. Transfer this mixture to a mixing bowl and allow it to cool slightly.
- Mix the filling: To the cooled mushroom mixture, add the softened cream cheese, grated parmesan cheese (reserving 1 tablespoon), chopped fresh parsley, and roughly chopped pecans (reserving 1 tablespoon). Stir thoroughly until all ingredients are well combined into a creamy filling.
- Stuff mushrooms: Spoon the cheese filling evenly into each mushroom cap. Then sprinkle the reserved parmesan cheese and chopped pecans on top of each stuffed mushroom to add a crispy, cheesy finish.
- Bake mushrooms: Place the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and the mushrooms are tender but hold their shape. Once baked, garnish with extra chopped parsley before serving.
Notes
- Stuffed mushrooms are a classic holiday favorite appetizer, combining cheesy goodness, savory mushroom flavor, and a touch of crunch from pecans.
- Make sure to finely chop the mushroom stems for the filling as they add great flavor and texture.
- For a nuttier taste, you can toast the pecans lightly before adding them to the filling.
- These can be prepared ahead of time and baked just before serving to keep them warm and fresh.
- Watch a step-by-step video demonstration for best results and tips on stuffing and baking perfectly.
Nutrition
- Serving Size: 1 serving
- Calories: 168 kcal
- Sugar: 2 g
- Sodium: 135 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 34 mg
