Italian Stuffed Mushrooms
If you really want to wow your guests, but want to make something super easy? Make Italian stuffed mushrooms! This recipe is a holiday go-to made with cheese, onion, pecans (yup!), and baby bell mushrooms!
Ingredients
- 20 baby bella mushrooms (or cremini)
- 3 tbsp butter
- 3 tbsp garlic, minced
- 1/2 yellow onion finely diced
- salt to taste
- pepper to taste
- 4 oz softened cream cheese
- 1/3 cup grated parmesan cheese (I put up to 1/2 cup if I want it real cheesy)
- 1/3 cup chopped pecans
- 1/4 cup parsley, fresh or dried
For Topping Mushrooms
- 2 - 3 tbsp parmesan cheese
- 1 - 2 tbsp chopped pecans
Instructions
- PREP: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. (NOTE: While mushrooms are just naturally a bit wet/soggy when you cook them, if you'd like you can place a wire rack on top of the parchment, to allow the juices from the mushrooms to drain down away from the mushrooms.)
- MAKE THE STUFFING: - Take the mushrooms and remove the stems. Chop the stems into the smallest pieces possible, set them aside.- In a skillet over medium heat, melt the butter and add the chopped mushroom stems, cooking for about 5 minutes. Add the onion, garlic, salt/pepper, and cook for 2 to 3 more minutes, until onion is softened and garlic is fragrant. Remove this mixture from the skillet and place into a bowl to cool for 5 minutes. - Add cream cheese, parmesan cheese (the 1/3 to 1/2 cup), parsley, and pecans (the 1/3 cup). Stir to combine.20 baby bella mushrooms, 3 tbsp butter, 3 tbsp garlic, minced, 1/2 yellow onion, salt, pepper, 4 oz softened cream cheese, 1/3 cup grated parmesan cheese, 1/3 cup chopped pecans, 1/4 cup parsley,
- STUFF THE MUSHROOMS: - Take the mushroom caps, lay them all on the heads with the bottoms facing up. Fill each one with the cheese stuffing. Sprinkle the grated parmesan and chopped pecans over the tops of the uncooked stuffed mushrooms. (I like to press this into the stuffing just a bit so it sticks and doesn't fall off).2 - 3 tbsp parmesan cheese, 1 - 2 tbsp chopped pecans
- BAKE MUSHROOMS: Bake for 20 to 25 minutes, until the tops are golden and the mushrooms have softened. Sprinkle with a bit of parsley and serve warm! Enjoy :)
Notes
Serving = 2 stuffed mushrooms