Stuffed Mushrooms Recipe
Savor the earthy taste of Stuffed Mushrooms Recipe, a delightful, cheesy appetizer. Perfect for parties or casual dinners.
Ingredients
- 20 baby bell or cremini mushrooms
- 2 tablespoons butter
- 2 garlic cloves minced
- ½ medium onion finely diced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 ounces cream cheese softened
- ⅓ cup freshly grated parmesan cheese grated
- ⅓ cup whole pecans roughly chopped
- ¼ cup finely chopped fresh parsley plus more for garnish
Instructions
Step 1: Prep the Mushrooms
Preheat the oven to 400°F (200°C) and lightly grease a baking sheet with a drizzle of olive oil. Gently remove the stems from each mushroom, keeping the caps whole and placing the stems on a cutting board to be finely chopped into small, even pieces; set both caps and chopped stems aside so they’re ready for the next step. Take care to keep the caps upright so their cavities remain pristine and ready to receive filling.
Step 2: Cook the Mixture
Melt butter in a skillet over medium heat and add the finely chopped mushroom stems. Cook gently until most of the moisture has evaporated and the pieces begin to take on a light golden color—this usually takes about five minutes. Add the diced onion, minced garlic, kosher salt, and ground black pepper and continue to cook just until the onion becomes translucent and fragrant, about one to two minutes. Transfer this cooked mixture into a bowl and let it cool slightly so it won’t melt the cheeses in the next step.
Step 3: Mix the Filling
Into the slightly cooled mushroom-and-onion mixture fold in the softened cream cheese, freshly grated parmesan (reserve one tablespoon to sprinkle on top), chopped parsley, and roughly chopped pecans (reserve a tablespoon for finishing). Stir the mixture until glossy and cohesive, with visible flecks of green parsley, small crunchy pecan pieces, and granular parmesan distributed throughout the creamy base. Taste and adjust seasoning if needed; the filling should be thick, spreadable, and studded with texture.
Step 4: Stuff the Mushrooms
Spoon or pipe the prepared filling into each mushroom cap, pressing lightly so the filling nestles into the cavity and mounds gently above the rim. Arrange the filled caps in a single layer on the greased baking sheet and finish each with a sprinkle of the reserved parmesan and pecan pieces for a toasty, crunchy top. Keep the sheet tidy with only the active spoon or small bowl of filling nearby, ready to go into the oven.
Step 5: Bake the Mushrooms
Bake the stuffed mushrooms for 20 to 25 minutes, watching for the tops to turn a warm golden-brown and the caps to become tender yet hold their shape. Remove from the oven and sprinkle with additional chopped parsley for a burst of fresh green color. Let the mushrooms rest briefly so the filling firms up a touch, then transfer to a serving platter and enjoy while warm.
Notes
- Ensure cream cheese is softened for easy mixing
- Choose fresh mushrooms for best flavor
- Avoid overstuffing to prevent spilling