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Home » Holiday » Vegan & Vegetarian Christmas Recipes » Pecan Stuffed Mushrooms

Pecan Stuffed Mushrooms

December 14, 2023Leave a Comment

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Pecan Stuffed Mushrooms ~ Bite-size vegan or vegetarian appetizer with a savory blend of earthy mushrooms and rich, nutty flavor. via @thiswifecooks

Pecan Stuffed Mushrooms ~ 

Bite-size vegan or vegetarian appetizer with a savory blend of earthy mushrooms and rich, nutty flavor.

Pecan Stuffed Mushrooms ~ Bite-size vegan or vegetarian appetizer with a savory blend of earthy mushrooms and rich, nutty flavor.

Table of Contents

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  • Easy Appetizer Recipe
  • Ingredients for Pecan Stuffed Mushrooms
  • How to Make Pecan Stuffed Mushrooms
  • More Appetizer Recipes You’ll Love!
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  • Pecan Stuffed Mushrooms
    • Ingredients
    • Instructions
    • Nutrition

Easy Appetizer Recipe

I like this recipe because the crunchiness of pecans adds a satisfying and contrasting texture to the savory mushrooms. It’s a  simple yet flavorful combination that creates a tasty appetizer that’s easy to prepare and versatile enough to complement various occasions, from family dinners to holiday parties.

Pecan Stuffed Mushrooms ~ Bite-size vegan or vegetarian appetizer with a savory blend of earthy mushrooms and rich, nutty flavor.

Ingredients for Pecan Stuffed Mushrooms

You will need the following:

  • 12 white mushrooms or cremini mushrooms, stems removed and finely chopped
  • 1 tablespoon butter
  • 1/4 cup cream cheese
  • 2 tablespoons Parmesan cheese + additional for garnish, grated
  • 1/4 cup pecans, finely chopped
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons parsley, chopped + additional for garnish

How to Make Pecan Stuffed Mushrooms

STEP ONE: Preheat the oven to 350°F. Place a wire rack on a rimmed baking sheet; set aside.

STEP TWO: Set a medium skillet over medium heat and add the butter. When the butter is melted, add the chopped mushroom stems. Cook, stirring frequently for 3 minutes, until softened. Remove from heat and set aside.

STEP THREE: In a medium bowl, combine the cream cheese, Parmesan cheese, pecans, parsley, onion powder, garlic powder, salt, and ground black pepper. Stir in the cooked mushroom stems. Adjust seasoning to taste.

STEP FOUR: Fill the mushroom caps with generous spoonfuls of filling and set them on the wire rack. Bake for 20 minutes, until heated through. Carefully set stuffed mushrooms into a paper towel for a few minutes to absorb any remaining excess moisture. Transfer to a serving plate and serve warm.

Pecan Stuffed Mushrooms ~ Bite-size vegan or vegetarian appetizer with a savory blend of earthy mushrooms and rich, nutty flavor.

More Appetizer Recipes You’ll Love!

  • Mushroom Pate
  • Stuffed Mushroom Dip
  • Mozzarella Stuffed Mushrooms
  • Artichoke Stuffed Mushrooms
  • Mushroom Ricotta Crostini

Follow This Wife Cooks on Instagram | Facebook | Pinterest

Pecan Stuffed Mushrooms ~ Bite-size vegan or vegetarian appetizer with a savory blend of earthy mushrooms and rich, nutty flavor.


Pecan Stuffed Mushrooms ~ Bite-size vegan or vegetarian appetizer with a savory blend of earthy mushrooms and rich, nutty flavor.

Pecan Stuffed Mushrooms

Bite-size vegan or vegetarian appetizer with a savory blend of earthy mushrooms and rich, nutty flavor.
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Course: Appetizer, Side Dish
Cuisine: American
Keyword: appetizer, Christmas, dairy free, New Year’s, Thanksgiving, vegan, vegetarian
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 12
Calories: 53kcal
Author: Holly Gray
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Ingredients

  • 12 white mushrooms or cremini mushrooms stems removed and finely chopped
  • 1 tablespoon butter
  • 1/4 cup cream cheese
  • 2 tablespoons Parmesan cheese + additional for garnish grated
  • 1/4 cup pecans finely chopped
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons parsley chopped + additional for garnish

Instructions

  • Preheat the oven to 350°F. Place a wire rack on a rimmed baking sheet; set aside.
  • Set a medium skillet over medium heat and add the butter. When the butter is melted, add the chopped mushroom stems. Cook, stirring frequently for 3 minutes, until softened. Remove from heat and set aside.
  • In a medium bowl, combine the cream cheese, Parmesan cheese, pecans, parsley, onion powder, garlic powder, salt, and ground black pepper. Stir in the cooked mushroom stems. Adjust seasoning to taste.
  • Fill the mushroom caps with generous spoonfuls of filling and set them on the wire rack. Bake for 20 minutes, until heated through. Carefully set stuffed mushrooms into a paper towel for a few minutes to absorb any remaining excess moisture. Transfer to a serving plate and serve warm.

Nutrition

Calories: 53kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 54mg | Potassium: 109mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.2mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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    Artichoke Stuffed Mushrooms
  • Vegan Pecan Pie ~ Six simple ingredients are all you need for this plant-based version of classic pecan pie!
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  • Mushroom Risotto ~ Creamy risotto with the rustic flavors of cremini mushrooms and fresh thyme. Serve as a main course or hearty side dish. Vegetarian or Vegan.
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Filed Under: Appetizers, New Year's Eve and New Year's Day, Side Dishes, Vegan, Vegan & Vegetarian Christmas Recipes, Vegan and Vegetarian Thanksgiving Recipes, Vegetarian Tagged With: appetizer, Christmas, dairy-free, mushrooms, nuts, Thanksgiving, vegan, vegetarian

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