Stuffed Mushrooms
Stuffed mushrooms are always a holiday favorite appetizer. They're the perfect cheesy mushroom bite with hints of onion, herbs, and crunchy pecans. Watch the video below to see how I make them in my kitchen!
Servings: 10 servings
Equipment
- Baking Sheet Pans My favorite sheet pans!
- Zwilling Chef's Knife The chef's knife I love to use.
Ingredients
- 20 baby bell 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 grated
- ⅓ cup whole pecans roughly chopped
- ¼ cup finely chopped fresh parsley plus more for garnish
Instructions
- Prep the mushrooms. Preheat oven to 400°F (200°C). Grease a baking sheet with a little olive oil. Remove the stems from the mushrooms, finely chop them, and set aside.
- Cook the mixture. Melt the butter in a medium skillet over medium heat. Add the chopped mushroom stems and cook for 5 minutes, or until most of the moisture is gone. Add the onion, garlic, salt, and pepper, and cook for another 1 to 2 minutes, until the onion has softened. Transfer the mushroom mixture to a mixing bowl, and let it cool slightly.
- Mix the filling. To the mixing bowl, add the cream cheese, parmesan (reserve 1 tablespoon), parsley, and pecans (reserve 1 tablespoon). Stir until well combined.
- Stuff mushrooms. Fill mushroom caps with the cheese filling, and evenly sprinkle the tops with the reserved parmesan and chopped pecans.
- Bake mushrooms. Bake for 20 to 25 minutes, or until the top is golden and the mushrooms are slightly soft. Garnish with extra parsley to serve.
Video
Notes
- Avoid wet and soggy mushrooms by either chilling the filling before stuffing, or using a wire rack on top of the baking sheet to allow the mushroom juices to drain away as they cook.
- While it’s tempting to pack as much filling as possible, don’t overdo it. Stuff the mushrooms just until they’re slightly heaping—this ensures even cooking and avoids spilling since mushrooms will shrink slightly as they cook.
- Add more flavor into the filling by adding chopped sundried tomatoes, olives, crispy bacon bits, or other fresh herbs like chives, thyme, or rosemary.
- Make ahead tip for the holidays: You can assemble stuffed mushrooms up to 12 hours before you plan to serve them. Just store them in the fridge in an airtight container, then pop them in the oven right before you’re ready to eat. Note–you may need to add a few extra minutes to the baking time since they’ll be chilled.
Nutrition
Calories: 168kcal | Carbohydrates: 5g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 135mg | Potassium: 307mg | Fiber: 1g | Sugar: 2g | Vitamin A: 574IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 1mg