Pecan Stuffed Mushrooms are a savory bite-sized vegetarian appetizer of earthy mushroom caps filled with a buttery pecan and breadcrumb mixture for a rich, nutty flavor. Serve with your favorite holiday appetizers or as part of a fall gathering menu.
Savory Mushroom 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 makes a tasty appetizer that’s easy to prepare and versatile enough to complement various occasions, from family dinners to holiday parties.
The filling has a warm, nutty flavor that pairs well with the mushrooms and keeps the inside soft while the topping remains lightly crisp. We make these when we want something easy that still feels right for the season. The prep is simple and the mushrooms bake quickly, so they fit nicely into holiday cooking.
Ingredients for Pecan Stuffed Mushrooms
Here’s what you’ll need. Exact amounts are listed in the recipe card below.
- Mushrooms – Choose similar-sized mushrooms so they cook evenly.
- Pecans – Pre-chopped pecans are an easy way to save on prep time.
- Breadcrumbs – Panko breadcrumbs keep the topping light and slightly crisp.
- Butter – Softened butter binds the filling and helps it brown in the oven.
- Garlic – Fresh garlic keeps the flavor balanced.
- Parsley – For a pretty pop of color and a fresh finish.
- Simple Seasonings – Kosher salt and ground black pepper.
How to Make Pecan Stuffed Mushrooms
STEP ONE: Prep. Preheat the oven to 350°F. Place a wire rack on a rimmed baking sheet; set aside.
STEP TWO: Sauté the Mushroom Stems. 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: Make the Filling. 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: Stuff the Mushrooms. Fill the mushroom caps with generous spoonfuls of filling and set them on the wire rack.
STEP FIVE: Bake. Bake for 20 minutes, until heated through. Carefully set the stuffed mushrooms on a paper towel for a few minutes to absorb any remaining moisture. Transfer to a serving plate and serve warm.
Make it Vegan 🌱
For a plant-based appetizer, use dairy-free butter and cream cheese.
Storage and Reheating
- Stuffed mushrooms are best served right away. If you have leftovers, store them in an airtight container in the refrigerator. Reheat in the oven at 350 degrees until warmed through.
Can Stuffed Mushrooms Be Made Ahead?
Partially. You can prep the filling the day before and keep it covered in the refrigerator, then fill the mushrooms just before baking.
More Appetizer Recipes You’ll Love!
- Mushroom Pate
- Stuffed Mushroom Dip
- Mozzarella Stuffed Mushrooms
- Artichoke Stuffed Mushrooms
- Mushroom Ricotta Crostini
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Pecan Stuffed Mushrooms Recipe
Ingredients
- 12 white mushrooms or cremini mushrooms stems removed and finely chopped
- 1 tablespoon butter
- 1/4 cup cream cheese softened
- 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 kosher 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 moisture. Transfer to a serving plate and serve warm.
Nutrition
This post was updated on November 14, 2025.
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