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, chop them finely, 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 onion, garlic, salt, and pepper. Cook for another 1 to 2 minutes, until the onion softens. Transfer this mixture to a mixing bowl and let it cool slightly.
- Add the softened cream cheese, reserved parmesan cheese, chopped pecans, and chopped parsley to the mixing bowl with the mushroom mixture. Stir everything together until well combined.
- Fill the mushroom caps with the cheese mixture. Sprinkle the tops evenly with the reserved parmesan and chopped pecans.
- Bake for 20 to 25 minutes, or until the tops are golden brown and the mushrooms are tender. Garnish with extra parsley before serving.
Nutrition
Notes
To prevent soggy 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 to ensure even cooking and prevent spillage as the mushrooms shrink slightly during baking. You can add extra flavor by including chopped sun-dried tomatoes, olives, crispy bacon bits, or fresh herbs like chives, thyme, or rosemary. For a make-ahead option, assemble the mushrooms up to 12 hours before serving. Store them in an airtight container in the refrigerator. You may need to add a few extra minutes to the baking time if they are chilled.