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