Easy Pecan Stuffed Mushrooms That Are Kid-Friendly and Flavor-Packed
A delightful dish that perfectly balances flavor and nutrition, these stuffed mushrooms are a hit for family gatherings and weeknight meals.
Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
- Baking Sheet
Ingredients
Mushrooms
- 12 large Cremini or Button Mushrooms Clean and dry, stems removed.
Pecans
- 0.75 cup Chopped Pecans Toast slightly before adding to filling.
Cream Cheese
- 8 ounces Softened Cream Cheese Creates a creamy filling.
Garlic
- 2 cloves Minced Garlic Adds flavor to the filling.
Green Onions
- 2-3 Finely Chopped Green Onions Use both white and green parts.
Parmesan Cheese
- 0.5 cup Grated Parmesan Cheese Enhances flavor and binds filling.
Fresh Herbs
- 1 tablespoon Chopped Parsley Adds freshness.
- 1 tablespoon Chopped Thyme Adds freshness.
Salt and Pepper
- 0.5 teaspoon Salt For seasoning.
- 1 pinch Black Pepper To taste.
Olive Oil
- 1 tablespoon Olive Oil For brushing mushrooms.
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms gently with a damp cloth and remove the stems.
- Chop the mushroom stems finely and sauté in a skillet with olive oil and minced garlic for 3-4 minutes.
- Chop the pecans and toast them in a dry skillet for 3-5 minutes until fragrant.
- In a mixing bowl, combine sautéed mushroom stems, toasted pecans, cream cheese, green onions, Parmesan cheese, and herbs. Season with salt and pepper.
- Fill each mushroom cap with the stuffing, mounding it slightly.
- Place stuffed mushrooms on a baking sheet and brush tops with olive oil.
- Bake for 20-25 minutes until mushrooms are tender and tops are golden brown.
- Let cool for a few minutes before serving.
- Serve warm and enjoy!
Notes
For variations, consider adding sun-dried tomatoes, feta cheese, or using Greek yogurt instead of cream cheese.