Description
These Easy Pecan Stuffed Mushrooms are a kid-friendly and flavor-packed appetizer featuring cremini or button mushrooms filled with a creamy, nutty mixture of toasted pecans, cream cheese, garlic, green onions, Parmesan, and fresh herbs. Baked until tender and golden, they make a perfect savory snack or party treat.
Ingredients
Scale
Mushrooms
- 12 large Cremini or Button Mushrooms (clean and dry, stems removed)
Stuffing
- 0.75 cup Chopped Pecans (toasted)
- 8 ounces Softened Cream Cheese
- 2 cloves Minced Garlic
- 2-3 Finely Chopped Green Onions (both white and green parts)
- 0.5 cup Grated Parmesan Cheese
- 1 tablespoon Chopped Parsley
- 1 tablespoon Chopped Thyme
- 0.5 teaspoon Salt
- 1 pinch Black Pepper
For Cooking
- 1 tablespoon Olive Oil (for sautéing and brushing mushrooms)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the proper temperature for baking the mushrooms evenly.
- Prepare Mushrooms: Clean the mushrooms gently with a damp cloth and remove the stems carefully to create hollow caps for stuffing.
- Sauté Mushroom Stems and Garlic: Finely chop the removed mushroom stems and sauté them in a skillet with olive oil and minced garlic for 3-4 minutes until fragrant and softened.
- Toast Pecans: In a dry skillet, toast the chopped pecans for 3-5 minutes until they become fragrant and slightly browned, which enhances their flavor.
- Combine Filling: In a mixing bowl, mix the sautéed mushroom stems, toasted pecans, softened cream cheese, chopped green onions, grated Parmesan cheese, chopped parsley, chopped thyme, salt, and black pepper until well combined.
- Stuff Mushroom Caps: Spoon the prepared filling into each mushroom cap, mounding it slightly to ensure they are generously stuffed.
- Prepare for Baking: Arrange the stuffed mushrooms on a baking sheet and brush the tops with olive oil to help them brown and add extra flavor.
- Bake: Place the baking sheet in the oven and bake for 20-25 minutes until the mushrooms are tender and the tops of the filling are golden brown.
- Cool Slightly: Remove the stuffed mushrooms from the oven and let them cool for a few minutes to allow the filling to set.
- Serve: Serve the stuffed mushrooms warm as a delicious appetizer or snack that’s perfect for kids and adults alike.
Notes
- Use cremini mushrooms for a richer flavor or button mushrooms for a milder taste.
- Be sure to toast pecans lightly to bring out their nutty aroma without burning them.
- Softened cream cheese helps create a smooth and creamy filling.
- You can substitute Parmesan with Pecorino Romano for a sharper taste.
- Brush mushrooms with olive oil before baking to keep them moist and enhance browning.
- Stuffed mushrooms can be prepared a few hours ahead and refrigerated, then baked just before serving.
