Stuffed mushrooms are always a party favorite, especially for Thanksgiving and Christmas. Soft mushroom caps are stuffed with a cheesy, herby, and garlicky filling. Then baked until golden with crumbled pecans on top. The perfect vegetarian appetizer I’d say.Luckily, this recipe is quite easy and simple. Just how I like all my appetizers really. The bulk of the work comes early with the ingredient prep and stuffing. But once that’s done, the oven turns these into golden perfection.
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, grated
⅓ cup whole pecans, roughly chopped
¼ cup finely chopped fresh parsley, plus more for garnish
Method
* Preheat oven to 400°F. Grease a baking sheet with a little olive oil. Remove the stems from the mushrooms, finely chop them, and set aside.
* Melt the butter in a medium skillet over medium heat. Add the chopped mushroom stems and cook for 5 minutes, or until most of the moisture is gone.
* Add the onion, garlic, salt, and pepper, and cook for another 1 to 2 minutes, until the onion has softened. Transfer the mushroom mixture to a mixing bowl, and let it cool slightly.
* To the mixing bowl, add the cream cheese, parmesan (reserve 1 tablespoon), parsley, and pecans (reserve 1 tablespoon). Stir until well combined.
* Fill mushroom caps with the cheese filling, and evenly sprinkle the tops with the reserved parmesan and chopped pecans.
* Bake for 20 to 25 minutes, or until the top is golden and the mushrooms are slightly soft. Garnish with extra parsley to serve.