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Delicious vegetarian stuffed mushrooms made with cremini mushrooms filled with a creamy mix of sautéed mushroom stems, onions, garlic, cream cheese, parmesan, fresh parsley, and crunchy pecans, baked until golden. Perfect holiday appetizer that is naturally gluten-free.

Ingredients

Scale
  • 24 cremini (baby bella) mushrooms, cleaned and stems removed
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, softened
  • 1/2 cup freshly grated parmesan cheese, plus 1 tablespoon reserved for topping
  • 2 tablespoons fresh parsley, chopped, plus extra for garnish
  • 1/4 cup chopped pecans, plus 1 tablespoon reserved for topping

Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a baking sheet with olive oil.
  2. Remove the mushroom stems from the cremini mushrooms and finely chop the stems. Set caps aside.
  3. In a medium pan over medium heat, melt the butter. Add the chopped mushroom stems and cook for about 5 minutes until moisture is released.
  4. Add chopped onion, garlic, salt, and pepper to the pan. Cook for 1 to 2 minutes until fragrant.
  5. Transfer the cooked mixture to a bowl to cool.
  6. Once cooled, stir in the cream cheese, parmesan, fresh parsley, and chopped pecans, reserving 1 tablespoon each of parmesan and pecans for topping.
  7. Use about a heaping tablespoon of the filling to stuff each mushroom cap, piling just slightly.
  8. Place the stuffed mushrooms on the prepared baking sheet.
  9. Sprinkle reserved parmesan and pecans on top of each mushroom.
  10. Bake for 20 to 25 minutes until the tops are golden and mushrooms are slightly softened.
  11. Remove from oven and garnish with additional fresh parsley before serving.

Notes

Use cremini mushrooms instead of white button mushrooms for a deeper, earthier flavor., Chill the filling before stuffing to prevent sogginess and help cheese stay in place., Place mushrooms on a wire rack on the baking sheet during baking to allow juices to drain and avoid sogginess., Clean mushrooms by gently wiping with a damp paper towel, avoid washing to prevent excess moisture., Pecans add a lovely crunch and flavor; walnuts or almonds can be used as substitutes., The recipe is naturally gluten-free; if gluten is not a concern, panko breadcrumbs can be used as an alternative filler., Stuffed mushrooms can be prepped and stuffed up to 12 hours in advance, stored in the fridge sealed, then baked before serving; allow extra baking time if starting cold., Store leftovers in an airtight container in the refrigerator for up to 4-5 days., Reheat leftovers in the microwave for 30 seconds to 1 minute until warm.

Nutrition

Find it online: https://cozyovenkitchen.com/stuffed-mushrooms/