Easy Stuffed Mushrooms Recipe | Parmesan Stuffed Mushrooms with Pecans
#StuffedMushrooms #MushroomRecipe #AmericanCuisine #Appetizer #AlexandriaIsabelle
Preheat Oven: 400 °F / 200 °C
Baking Time: 20-25 minutes
These delicious and flavorful Stuffed Mushrooms are the perfect snack for any party. Such a fabulous bite sized appetizer for any occasion. A classic, delicious appetizer you can whip up in just a few minutes. They’re very easy and you can make them ahead of time. They taste amazing!????
Easy Stuffed Mushrooms Recipe | Parmesan Stuffed Mushrooms with Pecans
Ingredients:
18 baby Bellas (or white button mushrooms)
2 tablespoons butter, unsalted
1/2 medium yellow onion, finely chopped
2 garlic cloves, finely chopped
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 ounces cream cheese, softened
1/2 cup grated Parmesan Cheese (reserve 1 tablespoon for sprinkling)
1/4 cup pecans, roughly chopped (reserve 1 tablespoon for sprinkling)
3 tablespoons fresh parsley, finely chopped (reserve 1 tablespoon for garnish)
Directions:
1. Preheat oven to 400°F/200°C.
2. Remove stems from the mushrooms. Finely chop the stems to ensure they evenly incorporate with the other ingredients. Set aside.
3. Before stuffing, pop the baking sheet with the mushrooms in the oven for 5 minutes to get rid of water. Once done, sprinkle some salt and black pepper.
4. In a medium skillet, melt butter over medium heat. Add chopped stems and cook for 5 minutes, or until most of the moisture is gone. Add chopped onion, garlic, salt and pepper. Cook for another 1 to 2 minutes or until the onion has softened. Transfer the mushrooms mixture to a mixing bowl. Let it cool slightly.
5. In the same mixing bowl, add cream cheese, Parmesan cheese, parsley, and pecans. Stir until well combined.
6. Grease the baking sheet with cooking spray or olive oil. Place mushrooms caps on greased baking sheet. Stem side up.
7. Fill mushroom caps with the cream cheese-pecans mixture. Sprinkle the mushroom tops with the reserved Parmesan cheese and chopped pecans.
8. Bake at 400°F/200°C for 20-25 minutes, or until tops are golden brown.
9. Serve immediately. Garnish with extra chopped parsley, if desired.
Note:
1.When cleaning mushrooms, you can gently wipe them with a paper towel or clean damp cloth. Avoid soaking mushrooms in water to clean them.
2. Please feel free to use your favorite cheese. Mozzarella, cheddar cheese, or pecorino Romano are great alternative.
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Grilled Cheese and Beef Stuffed Mushrooms Recipe on Blaze Gas Grill
Chef Tony shows how to make delicious grilled mushrooms stuffed with roasted garlic, bell pepper, beef, Parmesan, and Goat Cheese. If you prefer pizza, the stuffing is a perfect grilled pizza topping also. Links to recipe and item are below in the Show More section or Info Button in the video.
Recipe Available here:
Blaze Grills Available here:
Pecan Stuffed Mushrooms
Stuffed mushrooms are a great appetizer recipe. Crunchy and full of flavor, they'll be gone before you know it. Visit to get this delicious party recipe that your friends and family will love. Great for a holiday party or just as a snack, you don't want to miss out on Pecan Stuffed Mushrooms.
Tasty Holiday Appetizers: Hushpuppies, Pecan Baked Brie & Spinach Artichoke Stuffed Mushrooms
Check out these amazing recipes from Chef Brittany as seen on TV! You will definitely want to be the one to bring these to your Holiday gatherings coming up! Click here to see the full recipes
Pecan Stuffed Mushrooms
Stuffed mushrooms are bursting with flavor and texture, and great for entertaining. I served them at a wedding rehearsal dinner! These are also good grilled for family members or friends who may prefer their food cooked.They are best served right away. Eat them right away or dehydrate and serve immediately warm for a comforting winter dish!
Ingredients:
12 medium baby bella mushrooms - cut/twist off stems and save both parts
Marinade
½ c. balsamic vinegar
¼ c. olive oil
1/4 c. coconut aminos, or Nama Shoyu
2 garlic cloves, minced
1 T. lemon juoice
1 tsp. Italian seasoning
salt & pepper to taste
Stuffing:
Mushroom stems, chopped
¼ c. pecans, walnuts , pine nuts, or mix of sunflower and pumpkin seeds, finely chopped
1 Tbsp. parsley, finely chopped
1/2 c. red or yellow bell peppers (not green)
½ tcup dried basil, spinach or cilantro
1 small tomato, finely diced
salt & pepper to taste
Instructions:
1. Clean all mushrooms with a dry tea towel or paper towel. Twist off stems. Separate stems from caps.
2. Place caps aside and reserve for later.
3. Throw clean mushroom stems into food processor. Add everything else to food processor EXCEPT RED PEPPER and EXCEPT MUSHROOM CAPS. Process until roughly chopped, resembling coarse pesto or a slightly chunky dip. Remove from food processor and set aside.
4. Place red pepper into food processor and pulse until lightly chopped. (Do not over-process.) Add chopped red peppers to previous mixture. Mix with a spoon.
5. Spoon the mixture into mushroom caps.
6. Dehydrate at 105 degrees for 1.5 hours then reduce heat and dehydrate as high as rawfully safe for another 3-24 hours depending on how dehydrated you want them. Sprinkle with 1 T. thyme or tarragon. Serve immediately after dehydrating. Or eat now!
For more free healthy recipes, cooking tips and tutorials go to
VEGAN STUFFED MUSHROOMS | EASY VEGAN APPETIZER - Vegan Richa Recipes
VEGAN STUFFED MUSHROOMS | EASY VEGAN APPETIZER
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These Vegan Stuffed Mushrooms with cheesy breadcrumb filling are super flavorful and packed with umami! They are perfectly served as a delicious appetizer or party snack but you can also make a full meal out of them!
Looking for a vegan appetizer or party snack? Make these delicious vegan stuffed mushrooms! They are easy to make and so flavorful. You can serve these as a fancy appetizer for a vegan menu or make a whole meal out of them by serving them with marinara sauce and pasta or side of salad!
The crunchy breadcrumbs and melty cheese on top make these irresistible and we add some miso paste to the stuffing to turn these into little umami bombs. You could make a delicious appetizer table with these stuffed mushrooms, Bell Pepper Nachos, Vegan Spinach Dip Breadsticks, and many my Samosa Pinwheels!
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