Name: Garlic Parmesan Stuffed Mushrooms with Pecans Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
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)

Jump to Recipe· 4.3 from 10 reviews

If you love the idea of bite-sized appetizers bursting with flavor, you are going to adore this Garlic Parmesan Stuffed Mushrooms with Pecans Recipe. These little gems combine earthy mushrooms with a creamy, cheesy filling, enhanced by the crunch and warmth of toasted pecans. The perfect balance of savory garlic and nutty parmesan cheese takes each bite to a new level of deliciousness. It’s an elegant yet simple appetizer that’s sure to impress your guests or make any weeknight snack feel extra special.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, containing five separate piles of ingredients. At the top right is a light brown mixture of finely chopped mushrooms and onions. Below it, near the center, is a bright, fresh green pile of chopped herbs. To the left of the herbs is a block of smooth, white cream cheese. At the bottom left is a small heap of coarsely chopped dark brown nuts. Next to the nuts, on the far left, is a small pile of off-white shredded cheese. All ingredients are fresh and arranged neatly in the bowl, ready to be mixed. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Garlic Parmesan Stuffed Mushrooms with Pecans Recipe plays a starring role, from the tender mushrooms to the rich cream cheese and nutty pecans. Together, they create a medley of textures and tastes that complement one another beautifully.

20 baby bell or cremini mushrooms: These small mushrooms are perfect for stuffing and offer a deep, earthy flavor.
2 tablespoons butter: Adds richness and helps soften the mushroom stems and onion for a luscious filling.
2 garlic cloves (minced): Brings a pungent, aromatic punch that enhances every bite.
½ medium onion (finely diced): Offers a mild sweetness and texture contrast inside the filling.
½ teaspoon kosher salt: Balances the flavors and draws out moisture from the mushrooms.
¼ teaspoon freshly ground black pepper: Adds subtle heat and depth without overpowering.
4 ounces cream cheese (softened): Creates a creamy, dreamy base for the stuffing.
⅓ cup freshly grated parmesan cheese: Provides a sharp, nutty flavor and beautiful golden topping.
⅓ cup whole pecans (roughly chopped): Adds a delightful crunch and slightly buttery nuttiness.
¼ cup finely chopped fresh parsley: Offers freshness and a pop of color both inside the filling and as garnish.

How to Make Garlic Parmesan Stuffed Mushrooms with Pecans Recipe

Step 1: Prepare the Mushrooms

Start by preheating your oven to 400°F (200°C) and greasing a baking sheet with a bit of olive oil. Carefully remove the stems from the mushrooms and finely chop those stems. You want to keep the caps intact for stuffing, and the stems will become part of the flavorful filling you’re about to create.

Step 2: Sauté the Filling Base

Melt the butter in a medium skillet over medium heat, then add the chopped mushroom stems. Let them cook for about 5 minutes, allowing most of the moisture to evaporate — this step intensifies their flavor. Next, add the diced onion, minced garlic, kosher salt, and freshly ground black pepper. Cook for 1 to 2 minutes more, just until the onions soften and everything smells irresistible. Once done, transfer this mixture to a bowl and let it cool slightly before moving on.

Step 3: Mix the Stuffing

To the mushroom-onion mixture, add the softened cream cheese, freshly grated parmesan (reserve 1 tablespoon for topping), chopped pecans (reserve some for garnish), and finely chopped parsley. Stir everything together until well combined — the filling should be creamy with little pockets of nutty pecans and fresh herbs throughout.

Step 4: Stuff the Mushrooms

Using a small spoon, carefully fill each mushroom cap with the creamy cheese mixture. After all the caps are filled, sprinkle the reserved parmesan and chopped pecans evenly across the tops to create a golden, crunchy finish once baked.

Step 5: Bake Until Golden

Place the stuffed mushrooms onto your prepared baking sheet and slide them into the oven. Bake for 20 to 25 minutes, or until the tops turn a gorgeous golden brown and the mushrooms become tender but still hold their shape.

How to Serve Garlic Parmesan Stuffed Mushrooms with Pecans Recipe

The image shows a white plate with ten stuffed mushrooms arranged in a loose circle. Each mushroom has a dark brown, textured base and is filled with a creamy, light beige mixture topped with finely chopped nuts, light cheese shreds, and small green herb pieces. Some parsley leaves are scattered on and around the plate, creating a fresh green contrast to the warm tones of the mushrooms and filling. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley sprinkled on top just before serving adds a fresh burst of color and a subtle herbal note that brightens the dish. A light drizzle of good quality olive oil can also enhance the flavors and add a lovely shine to the mushrooms.

Side Dishes

These Garlic Parmesan Stuffed Mushrooms with Pecans Recipe are fantastic on their own but pair beautifully with a crisp green salad or a bowl of lightly dressed arugula. They also make a great companion to grilled meats or a cozy pasta dish for a well-rounded meal.

Creative Ways to Present

For a party or special occasion, arrange the stuffed mushrooms on a large platter lined with fresh parsley leaves or kale for a vibrant backdrop. You could also serve them in colorful mini muffin tins to keep each piece neat and easy to grab.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. This makes them perfect for prepping ahead or enjoying the next day as a quick snack or lunch addition.

Freezing

While freezing is an option, the texture of the mushrooms may become a bit softer after thawing. To freeze, arrange the stuffed mushrooms on a baking sheet and freeze until solid, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat leftovers, pop the mushrooms back into a 350°F oven for about 10 minutes to warm them through and crisp up the tops. Avoid microwaving if possible, as it can make the mushrooms soggy.

FAQs

Can I use other nuts instead of pecans?

Absolutely! Walnuts or almonds work well too if you prefer. Just be sure to roughly chop them to maintain that wonderful crunchy texture in the filling.

What if I don’t have fresh parsley?

Dried parsley can be used in a pinch, but fresh will give that lively flavor and vibrant color that really makes this Garlic Parmesan Stuffed Mushrooms with Pecans Recipe shine.

Are these mushrooms suitable for vegetarians?

Yes! This recipe contains no meat and relies on cheeses and nuts for flavor, making it a great vegetarian appetizer option.

Can I make this recipe vegan?

To make it vegan, substitute the cream cheese with a plant-based version and swap parmesan for a vegan cheese alternative. The pecans add lovely texture and flavor to keep the stuffing rich and satisfying.

How large should the mushrooms be?

Baby bell or cremini mushrooms work best because they’re small enough to be bite-sized but large enough to hold a generous filling. Avoid mushrooms that are too big or too small for best results.

Final Thoughts

I truly believe this Garlic Parmesan Stuffed Mushrooms with Pecans Recipe will become one of your favorite go-to appetizers. It’s elegant, satisfying, and surprisingly simple to make. Whether you’re entertaining friends or craving a cozy treat at home, these stuffed mushrooms deliver on every level. Give it a try and watch how quickly they disappear from the plate!