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Total Time

25 minutes

25 min

Prep Time

10 minutes

10 min

Cook Time

15 minutes

15 min

Creamy Pecan-Stuffed Mushrooms
Total Time

25 minutes

25 min

Prep Time

10 minutes

10 min

Cook Time

15 minutes

15 min

Ingredients

for 4 servings

  • 16 oz cremini mushrooms (450 g)
  • 2 teaspoons olive oil
  • ¼ teaspoon kosher salt, plus more to taste
  • 1 tablespoon unsalted butter
  • 1 small garlic clove, minced
  • 4 tablespoons Fisher® Chopped Pecans, divided
  • ¼ teaspoon onion powder
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon soy sauce
  • 4 oz cream cheese (115 g)
  • ¼ cup finely grated parmesan cheese (30 g)
  • ¼ teaspoon fresh thyme leaves, plus more for garnish
  • 2 tablespoons panko bread crumbs

Preparation

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Remove stems from the mushrooms and reserve for the filling. Arrange the mushroom caps, stem-side up, on the prepared baking sheet. Brush with the olive oil and season with salt to taste.
  3. Make the filling: Finely chop the mushroom stems, then add to a medium skillet with the butter and garlic. Cook over medium heat for about 5 minutes, or until the mushrooms and garlic have softened and browned slightly. Remove the pan from the heat.
  4. Add 2 tablespoons of Fisher® Chopped Pecans, the onion powder, ¼ teaspoon salt, the pepper, and soy sauce to the skillet and stir to combine.
  5. While the pan is still warm, but not hot, add the cream cheese, Parmesan, and thyme and stir until the mixture is smooth.
  6. Carefully fill each mushroom cap with the filling. Sprinkle the remaining 2 tablespoons of Fisher® Chopped Pecans and the panko bread crumbs on top of the mushrooms.
  7. Bake for 15 minutes, or until the mushrooms are tender and the topping has browned slightly.
  8. Serve warm.
  9. Enjoy!

Ingredients

for 4 servings

  • 16 oz cremini mushrooms (450 g)
  • 2 teaspoons olive oil
  • ¼ teaspoon kosher salt, plus more to taste
  • 1 tablespoon unsalted butter
  • 1 small garlic clove, minced
  • 4 tablespoons Fisher® Chopped Pecans, divided
  • ¼ teaspoon onion powder
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon soy sauce
  • 4 oz cream cheese (115 g)
  • ¼ cup finely grated parmesan cheese (30 g)
  • ¼ teaspoon fresh thyme leaves, plus more for garnish
  • 2 tablespoons panko bread crumbs

Preparation

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Remove stems from the mushrooms and reserve for the filling. Arrange the mushroom caps, stem-side up, on the prepared baking sheet. Brush with the olive oil and season with salt to taste.
  3. Make the filling: Finely chop the mushroom stems, then add to a medium skillet with the butter and garlic. Cook over medium heat for about 5 minutes, or until the mushrooms and garlic have softened and browned slightly. Remove the pan from the heat.
  4. Add 2 tablespoons of Fisher® Chopped Pecans, the onion powder, ¼ teaspoon salt, the pepper, and soy sauce to the skillet and stir to combine.
  5. While the pan is still warm, but not hot, add the cream cheese, Parmesan, and thyme and stir until the mixture is smooth.
  6. Carefully fill each mushroom cap with the filling. Sprinkle the remaining 2 tablespoons of Fisher® Chopped Pecans and the panko bread crumbs on top of the mushrooms.
  7. Bake for 15 minutes, or until the mushrooms are tender and the topping has browned slightly.
  8. Serve warm.
  9. Enjoy!
Creamy Pecan-Stuffed Mushrooms

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