5 from 255 votes
Most Delicious Stuffed Mushrooms
These Stuffed Mushrooms fill cremini mushroom caps with a creamy mixture of butter-sautéed mushroom stems, garlic, onion, cream cheese, Parmesan, pecans, and parsley. Baking produces a golden, slightly crisp topping with a rich, nutty, and savory filling balanced by fresh herbs.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
10
servings
Calories:
168 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 20 cremini mushrooms or baby bell mushrooms
- 2 tablespoons butter
- 2 garlic minced, cloves
- ½ onion finely diced, medium
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 4 ounces cream cheese softened
- ⅓ cup Parmesan Cheese grated, freshly grated
- ⅓ cup pecans roughly chopped, whole
- ¼ cup parsley plus more for garnish, finely chopped, fresh
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.
Cup of Yum
Notes
- To prevent soggy mushrooms, chill the filling before stuffing or bake on a wire rack to drain juices.
- Stuff mushrooms just until they are slightly heaping to avoid spillover as they shrink while cooking.
- Enhance flavor by adding chopped sundried tomatoes, olives, bacon bits, or fresh herbs like chives or thyme to the filling.
- You can assemble the stuffed mushrooms up to 12 hours in advance; store covered in the refrigerator and bake just before serving.
- If baking from chilled mushrooms, add a few extra minutes to the baking time for even cooking.
Nutrition Information
Calories
168kcal
(8%)
Carbohydrates
5g
(2%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
34mg
(11%)
Sodium
135mg
(6%)
Potassium
307mg
(7%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
574IU
(11%)
Vitamin C
3mg
(3%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 168
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 135mg | 6% |
| Potassium | 307mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 574IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.