These savory stuffed mushrooms are a delightful blend of creamy cheese, crunchy pecans, and fresh herbs, making them a crowd-pleasing appetizer or snack.
Packed with plant-based protein, fiber, and healthy fats, they’re a satisfying yet light option.
Quick to prepare and oven-ready, this recipe is perfect for everyday cooking, entertaining, or holiday gatherings.
Stuffed Mushrooms
Equipment
- 1 Baking sheet, greased
- 1 medium skillet
- 1 Mixing Bowl
- 1 Chef’s Knife
- 1 Cutting board
- 1 Measuring Cups and Spoons
- 1 spoon or spatula (for mixing)
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
- ⅓ cup whole pecans roughly chopped
- ¼ cup fresh parsley finely chopped (plus extra for garnish)
Instructions
- Prepare the Mushrooms: Start by preheating your oven to 400°F (200°C) and lightly grease a baking sheet with olive oil or nonstick spray. Carefully remove the stems from each mushroom and set the caps aside on a plate. Finely chop the removed stems on a cutting board—they will be part of the savory filling. This ensures every bite is flavorful and nothing goes to waste.
- Sauté the Mushroom Stems: Place a medium skillet over medium heat and add the butter. Once melted, add the chopped mushroom stems to the pan. Cook gently for about 5 minutes, stirring occasionally, until most of the moisture has evaporated. This step concentrates the mushroom flavor and prevents the filling from becoming watery.
- Cook Aromatics for Flavor: Add the finely diced onion, minced garlic, salt, and freshly ground black pepper to the skillet with the mushroom stems. Stir constantly and cook for 1–2 minutes until the onion becomes translucent and fragrant. This step develops a rich, aromatic base for the filling.
- Cool the Mushroom Mixture: Transfer the cooked mushroom and aromatic mixture to a mixing bowl. Allow it to cool slightly for 3–5 minutes so that it doesn’t melt the cream cheese when combined. Cooling ensures the filling maintains its creamy texture.
- Mix the Creamy Filling: Once the mixture is slightly cooled, add the softened cream cheese, grated parmesan cheese (reserve 1 tablespoon for topping), chopped parsley, and chopped pecans (reserve 1 tablespoon for garnish) to the bowl. Use a spoon or spatula to fold everything together until smooth and fully combined. Taste and adjust seasoning if needed. The result should be creamy, nutty, and herbaceous.
- Stuff the Mushroom Caps: Using a small spoon, gently fill each mushroom cap with the prepared filling. Avoid overpacking; fill just until slightly heaping. Overstuffing can make mushrooms spill during baking. Sprinkle the reserved parmesan and chopped pecans on top of each filled mushroom for added crunch and golden color.
- Arrange Mushrooms on the Baking Sheet: Place the stuffed mushrooms evenly on the prepared baking sheet, making sure they aren’t touching. This allows hot air to circulate around each mushroom for even baking. For extra crispness, you can place a wire rack over the baking sheet to let excess moisture drain.
- Bake Until Golden: Slide the baking sheet into the preheated oven and bake for 20–25 minutes. Keep an eye on them; the tops should turn golden brown, and the mushrooms should be tender but not mushy. Baking gently melts the cheese and enhances the nutty, savory flavors.
- Garnish and Serve: Remove the mushrooms from the oven and let them cool slightly for 2–3 minutes. Sprinkle additional fresh parsley over the top for a bright, fresh finish. Serve immediately as a warm appetizer or snack, perfect for gatherings, weeknight dinners, or holiday spreads.
- Optional Make-Ahead Tip: For convenience, you can assemble the mushrooms up to 12 hours ahead of time. Store them in an airtight container in the refrigerator, then bake right before serving. You may need to extend baking by 2–3 minutes since chilled mushrooms take slightly longer to heat through.
Notes
- Use fresh, firm mushrooms for the best texture; baby bell or cremini mushrooms work perfectly.
- Chop the stems finely to ensure they blend smoothly with the cream cheese filling.
- Don’t overstuff the mushrooms—slightly heaping caps bake more evenly and prevent spilling.
- Reserve a bit of cheese and pecans for a golden, crunchy topping.
- Adjust seasonings to taste; a pinch of nutmeg or smoked paprika can add extra depth.
- These mushrooms can be made ahead and refrigerated, making them ideal for parties or meal prep.
Chef’s Secrets: Tips For Maximum Flavor
To elevate your stuffed mushrooms, start by gently sautéing the mushroom stems until most moisture has evaporated—this step intensifies the umami flavor and prevents soggy filling.
Using softened cream cheese instead of cold ensures a smooth, creamy texture when mixed.
For an extra layer of flavor, experiment with mix-ins like finely chopped sundried tomatoes, fresh thyme, or crispy bacon bits.
Finally, avoid overfilling each cap, as mushrooms shrink slightly when baked, and a slightly heaping mound ensures even cooking without spillage.
Serving Suggestions: Perfect Pairings Ideas
These stuffed mushrooms are versatile and pair well with a variety of meals.
Serve them as a warm appetizer alongside a fresh green salad or roasted vegetables.
They make a great side for holiday dinners or casual weeknight meals.
For entertaining, arrange them on a decorative platter garnished with parsley or microgreens.
Pair them with crisp white wines, light rosés, or sparkling water with a slice of lemon for a balanced flavor experience.
Storage Tips: Keeping Mushrooms Fresh
If preparing ahead, assemble the mushrooms up to 12 hours in advance and store in an airtight container in the fridge.
Bake them just before serving, adding a few extra minutes to the cook time if they are chilled.
Leftover baked mushrooms can be refrigerated for up to 3 days.
Reheat in a preheated oven at 350°F (175°C) for 8–10 minutes to maintain their texture.
Avoid microwaving, which can make them watery and less appealing.
Frequently Asked Questions
1. Can I use large mushrooms instead?
Yes! If using larger mushrooms, you may need to increase the filling proportionally and slightly extend the baking time to ensure even cooking.
2. How do I prevent soggy mushrooms?
Sautéing the stems to remove moisture, using a wire rack on the baking sheet, or chilling the filling before stuffing are key ways to avoid watery mushrooms.
3. Can I make these dairy-free?
Absolutely! Substitute cream cheese with a plant-based or cashew-based alternative, and use vegan parmesan. The mushrooms will retain their creamy, savory texture.
4. Can I freeze stuffed mushrooms?
Yes. Assemble them, wrap tightly in plastic wrap or foil, and freeze for up to 2 months. Bake from frozen at 375°F (190°C) for 25–30 minutes, until heated through.
5. What are some filling variations?
Experiment with adding cooked spinach, sun-dried tomatoes, olives, roasted peppers, or fresh herbs like rosemary, chives, or tarragon to create your own signature stuffed mushrooms.
