Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with olive oil. Remove the stems from the mushrooms, chop them finely, and set them aside.
- Melt the butter in a medium skillet over medium heat. Add the chopped mushroom stems and cook for 5 minutes, until most of the moisture has evaporated. Add the onion, garlic, salt, and pepper. Cook for another 1 to 2 minutes, until the onion is soft. Transfer this mixture to a mixing bowl and let it cool slightly.
- Add the softened cream cheese, reserved parmesan cheese, chopped pecans, and chopped parsley to the mixing bowl with the mushroom mixture. Stir everything together until well combined.
- Fill the mushroom caps with the cheese filling. Sprinkle the tops evenly with the reserved parmesan and chopped pecans.
- Bake the mushrooms for 20 to 25 minutes, or until the tops are golden brown and the mushrooms are slightly tender. Garnish with extra parsley before serving.
Nutrition
Notes
To prevent soggy mushrooms, you can chill the filling before stuffing or place the stuffed mushrooms on a wire rack set over a baking sheet to allow juices to drain during cooking. Avoid overstuffing the mushroom caps; fill them just until they are slightly heaping to ensure even cooking and prevent spillage as the mushrooms shrink. For added flavor, consider adding chopped sun-dried tomatoes, olives, crispy bacon bits, or fresh herbs like chives, thyme, or rosemary to the filling. You can assemble these stuffed mushrooms up to 12 hours in advance. Store them in an airtight container in the refrigerator. When ready to serve, bake them directly from the fridge, noting that they may require a few extra minutes of baking time.