Creamy Garlic Parmesan Stuffed Mushrooms with Pecans Recipe
A delightful appetizer featuring baby bell or cremini mushrooms stuffed with a savory blend of butter, garlic, onion, cream cheese, parmesan, and pecans, garnished with fresh parsley for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 stuffed mushrooms (serves 6-8 as appetizer) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
- ⅓ cup whole pecans, roughly chopped
- ¼ cup finely chopped fresh parsley, plus more for garnish
Instructions
- Prepare the mushrooms: Clean the mushrooms with a damp cloth and carefully remove the stems. Set the caps aside and finely chop the stems for the stuffing.
- Sauté aromatics: In a skillet, melt the butter over medium heat. Add the minced garlic, diced onion, and chopped mushroom stems. Season with kosher salt and black pepper. Cook until the onions are translucent and the mixture is fragrant, about 5 minutes.
- Mix the filling: Transfer the sautéed mixture to a bowl and let it cool slightly. Add the softened cream cheese, grated parmesan, chopped pecans, and finely chopped parsley. Mix until all ingredients are well combined.
- Stuff the mushrooms: Using a spoon, fill each mushroom cap generously with the prepared stuffing mixture, pressing it in gently to pack it well.
- Bake the mushrooms: Preheat your oven to 375°F (190°C). Place the stuffed mushrooms on a baking sheet lined with parchment paper or lightly greased. Bake for 15-20 minutes until the mushrooms are tender and the filling is golden and bubbly.
- Garnish and serve: Remove from oven, sprinkle with additional fresh parsley for garnish, and serve warm as an appetizer or side dish.
Notes
- For a nut-free version, omit pecans or substitute with chopped walnuts or sunflower seeds.
- To make this recipe vegetarian-friendly, ensure the parmesan cheese used is vegetarian (without animal rennet).
- The mushrooms should be wiped clean rather than washed to prevent sogginess.
- You can prepare the stuffing mixture ahead and refrigerate it for up to 24 hours before baking.
- For added flavor, consider sprinkling a bit of smoked paprika or cayenne pepper into the filling.
Keywords: stuffed mushrooms, appetizer, cream cheese, pecans, garlic mushrooms, baked stuffed mushrooms, party appetizer