Ingredients
Equipment
Method
Step 1: Preheat Oven
- Preheat your oven to 400°F (200°C) and grease a baking sheet lightly with olive oil.
Step 2: Prepare Mushrooms
- Clean the baby Bella mushrooms under cold water, dry with a paper towel, and carefully twist off the stems.
Step 3: Sauté Filling
- In a skillet over medium heat, melt butter and sauté the chopped mushroom stems for about 5 minutes.
Step 4: Add Aromatics
- Add finely chopped onion and minced garlic to the sautéed mushroom mixture and cook for an additional 1-2 minutes.
Step 5: Mix Filling
- Combine the sautéed mixture with cream cheese, reserved parmesan, chopped parsley, and pecans in a mixing bowl.
Step 6: Stuff Mushrooms
- Fill each mushroom cap with the creamy filling using a spoon or piping bag.
Step 7: Add Toppings
- Sprinkle the tops with reserved parmesan cheese and additional pecans.
Step 8: Bake
- Bake for 20-25 minutes until tops are golden brown and mushroom caps are tender.
Step 9: Garnish and Serve
- Let the mushrooms cool for a few minutes and garnish with freshly chopped parsley before serving warm.
Nutrition
Notes
Store leftovers in an airtight container for up to 3 days; can be prepared in advance for convenience.