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Most Delicious Stuffed Mushrooms Recipe

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4.2 from 10 reviews

These most delicious stuffed mushrooms feature tender baby bell or cremini mushrooms filled with a creamy mixture of sautéed mushroom stems, garlic, onions, cream cheese, parmesan, pecans, and fresh parsley. Baked until golden and tender, they make a perfect savory appetizer or party bite.

Ingredients

Mushrooms

  • 20 baby bell or cremini mushrooms

Filling

  • 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 (plus 1 tablespoon reserved)
  • ⅓ cup whole pecans, roughly chopped (plus 1 tablespoon reserved)
  • ¼ cup finely chopped fresh parsley (plus more for garnish)

Other

  • Olive oil for greasing baking sheet

Instructions

  1. Prep the mushrooms: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with olive oil. Remove the stems from the mushrooms carefully, then finely chop the stems and set aside for the filling mixture.
  2. Cook the mushroom mixture: Melt butter in a medium skillet over medium heat. Add the chopped mushroom stems and sauté for about 5 minutes, allowing the moisture to evaporate. Then add the diced onion, minced garlic, kosher salt, and black pepper. Cook for another 1 to 2 minutes until the onions soften. Remove from heat and transfer the mixture to a mixing bowl to cool slightly.
  3. Mix the filling: To the cooled mushroom mixture, add softened cream cheese, freshly grated parmesan cheese (reserve 1 tablespoon for topping), chopped fresh parsley, and roughly chopped pecans (reserve 1 tablespoon for topping). Stir until all ingredients are thoroughly combined and creamy.
  4. Stuff the mushrooms: Using a spoon, fill each mushroom cap evenly with the prepared cheese filling. Sprinkle the tops with the reserved parmesan cheese and pecans for an added crunch and flavor burst.
  5. Bake the mushrooms: Place the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 20 to 25 minutes, until the filling is golden on top and the mushrooms are tender but still hold their shape.
  6. Garnish and serve: Remove from oven and let cool briefly. Garnish the stuffed mushrooms with extra chopped fresh parsley and serve warm as a delightful appetizer or side dish.

Notes

  • Use baby bell or cremini mushrooms for the best texture and flavor.
  • Make sure to remove excess moisture from the sautéed mushroom stems to avoid a watery filling.
  • Softened cream cheese blends better, so allow it to come to room temperature before mixing.
  • You can substitute pecans with walnuts or omit nuts for a nut-free option.
  • These stuffed mushrooms are best enjoyed fresh but can be reheated in the oven for a few minutes.

Find it online: https://dishcooks.com/most-delicious-stuffed-mushrooms-recipe/