Stuffed Mushrooms
Stuffed mushrooms are always a holiday favorite appetizer! They’re the perfect cheesy mushroom bite with hints of onion, herbs, and crunchy pecans.
Prep: 15min
Total: 40min
Yield: 10
Serving Size: 1 serving
Nutrition Facts: calories 168 kcal, Carbohydrate 5 g, Protein 4 g, Fat 16 g, Saturated Fat 7 g, Trans Fat 1 g, Cholesterol 34 mg, Sodium 135 mg, Fiber 1 g, Sugar 2 g, unSaturated Fat 7 g, servingSize 1 serving
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)
Instruction:
- 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.
