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Stuffed mushrooms filling up a white plate.
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4.89 from 17 votes

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 Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Course: Appetizer
Cuisine: American
Keyword: stuffed mushroom recipe, Stuffed Mushrooms, Vegetarian stuffed mushrooms
Servings: 10 servings
Calories: 168kcal
Author: Lisa Bryan


  • 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
  • cup freshly grated parmesan cheese grated
  • cup whole pecans roughly chopped
  • ¼ cup finely chopped fresh parsley plus more for garnish


  • 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.
    Mushrooms on a wooden board for stuffed mushrooms.
  • 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.
    A pan sauteing mushroom filling for stuffed mushrooms
  • To the mixing bowl, add the cream cheese, parmesan (reserve 1 tablespoon), parsley, and pecans (reserve 1 tablespoon). Stir until well combined.
    Ingredients for stuffed mushroom filling in a bowl.
  • Fill mushroom caps with the cheese filling, and evenly sprinkle the tops with the reserved parmesan and chopped pecans.
    Stuffing mushrooms on a metal sheet pan.
  • Bake for 20 to 25 minutes, or until the top is golden and the mushrooms are slightly soft. Garnish with extra parsley to serve. 
    A plate filled with stuffed mushrooms.



Mushrooms naturally get a little wet and soggy when cooking. If you'd like to avoid extra liquid as much as possible you can...
  • Chill the mushroom filling before stuffing. 
  • Place the mushrooms on a wire rack on top of the baking sheet. That way any of the mushroom juices will drain away from the mushrooms. 


Calories: 168kcal | Carbohydrates: 5g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 135mg | Potassium: 307mg | Fiber: 1g | Sugar: 2g | Vitamin A: 574IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 1mg