Savory Dishes
Pecan-Stuffed Mushrooms
35 min6 servingsSource: Budget Bytes
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Tender button mushroom caps filled with a savory mixture of toasted pecans, cream cheese, garlic, and herbs. An impressive appetizer that disappears fast at any party.
Preheat oven to 375°F. Line a large baking sheet with parchment paper. Finely chop the reserved mushroom stems.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chopped mushroom stems and garlic for 3 to 4 minutes until softened and most of the moisture has evaporated. Let cool slightly.
In a bowl, combine the softened cream cheese, toasted pecans, Parmesan, cooked mushroom stems, parsley, and thyme. Season with salt and pepper and mix until well combined.
Brush the mushroom caps lightly with the remaining olive oil and arrange cavity-side up on the baking sheet. Fill each cap generously with the pecan mixture, mounding it slightly.
Bake for 18 to 20 minutes until the mushrooms are tender and the filling is golden on top. Let cool for 5 minutes before serving.
Recipe Source
Budget Bytes