Ingredients
Equipment
Method
- 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.
- 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.
- To the mixing bowl, add the cream cheese, parmesan (reserve 1 tablespoon), parsley, and pecans (reserve 1 tablespoon). Stir until well combined.
- Fill mushroom caps with the cheese filling, and evenly sprinkle the tops with the reserved parmesan and chopped pecans.
- Bake for 20 to 25 minutes, or until the top is golden and the mushrooms are slightly soft. Garnish with extra parsley to serve.
Nutrition
Notes
To avoid wet mushrooms, chill the filling before stuffing or use a wire rack on the baking sheet to allow juices to drain. Do not overstuff the mushroom caps; fill them just until slightly heaping for even cooking and to prevent spillage as mushrooms shrink. For added flavor, consider adding chopped sundried 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.