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 the mushroom stems 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 diced onion, minced garlic, salt, and pepper. Cook for another 1 to 2 minutes, until the onion is softened. Transfer this mixture to a mixing bowl and let it cool slightly.
- Add the softened cream cheese, reserved parmesan cheese, chopped parsley, and reserved chopped pecans to the mixing bowl with the mushroom mixture. Stir everything together until it is well combined.
- Fill each mushroom cap with the cream cheese filling. Sprinkle the tops evenly with the reserved parmesan cheese and chopped pecans.
- Bake the stuffed mushrooms for 20 to 25 minutes, or until the topping is golden brown and the mushrooms are tender. Garnish with extra fresh parsley before serving.
Nutrition
Notes
To prevent soggy mushrooms, you can chill the filling before stuffing or place the mushrooms on a wire rack set inside the baking sheet to allow juices to drain during baking. Avoid overstuffing the mushroom caps; fill them just until they are slightly heaping to ensure even cooking and prevent spillage as the mushrooms shrink slightly during baking. For added flavor, consider adding chopped sun-dried tomatoes, olives, crispy bacon bits, or other fresh herbs like chives, thyme, or rosemary to the filling. You can assemble these stuffed mushrooms up to 12 hours ahead of time. 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.