Ingredients

The following ingredients have 10 Servings
  • 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.