Most Delicious Stuffed Mushrooms Recipe
These Most Delicious Stuffed Mushrooms are a perfect appetizer or side dish featuring tender baby bell or cremini mushrooms filled with a creamy mixture of cream cheese, parmesan, pecans, garlic, and herbs. Baked until golden and bubbly, they deliver a delightful combination of savory flavors and satisfying textures in every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Mushrooms
- 20 baby bell or cremini mushrooms
Filling
- 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, plus 1 tablespoon reserved
- ⅓ cup whole pecans, roughly chopped, plus 1 tablespoon reserved
- ¼ cup finely chopped fresh parsley, plus more for garnish
Instructions
- Prep the mushrooms: Preheat your oven to 400°F (200°C). Grease a baking sheet with a bit of olive oil. Remove the stems from each mushroom cap and finely chop the stems, setting them aside for the filling mixture.
- Cook the filling mixture: In a medium skillet, melt the butter over medium heat. Add the chopped mushroom stems and sauté for about 5 minutes until most of the moisture has evaporated. Stir in the diced onion, minced garlic, kosher salt, and black pepper, and cook for an additional 1-2 minutes until the onions have softened. Transfer this mixture to a bowl and allow it to cool slightly.
- Mix the filling: To the cooled mushroom mixture, add the softened cream cheese, grated parmesan cheese (reserving 1 tablespoon for topping), chopped parsley, and chopped pecans (reserving 1 tablespoon for topping). Stir everything together thoroughly until well combined into a smooth, creamy filling.
- Stuff the mushrooms: Spoon the cheese and nut filling evenly into the mushroom caps. Once filled, sprinkle the tops with the reserved parmesan cheese and chopped pecans for an added crunchy, cheesy finish.
- Bake the mushrooms: Place the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes. Bake until the mushrooms are tender and the filling on top is golden and slightly browned. Remove from oven and garnish with additional fresh parsley before serving.
Notes
- Use whole pecans and chop them yourself for the best texture and freshness.
- Make sure to soften cream cheese beforehand to ensure the filling blends smoothly.
- The mushrooms can be prepped ahead and refrigerated until ready to bake.
- Serve these warm as a delicious appetizer or savory side dish.
- The recipe yields about 10 servings, assuming two mushrooms per person as a starter.