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, finely chop them, and set 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 softens. Transfer the mushroom mixture to a mixing bowl and let it cool slightly.
- Add the cream cheese, reserved parmesan cheese, chopped pecans, and chopped parsley to the mixing bowl with the mushroom mixture. Stir until everything is well combined.
- Fill the mushroom caps with the cheese filling. Evenly sprinkle the tops with the reserved parmesan and chopped pecans.
- Bake for 20 to 25 minutes, or until the tops are golden and the mushrooms are slightly soft. Garnish with extra parsley before serving.
Nutrition
Notes
To avoid soggy mushrooms, you can chill the filling before stuffing or place the stuffed mushrooms on a wire rack set inside the baking sheet to allow juices to drain during cooking. Do not overfill the mushroom caps; stuff them just until they are slightly heaping to ensure even cooking and prevent spillage as the mushrooms shrink slightly when baked. 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 before serving. Store them in an airtight container in the refrigerator. When ready to bake, they may require a few extra minutes of cooking time since they will be chilled.