Cheddar Pecan Stuffed Mushrooms

Cheddar Pecan Stuffed Mushrooms

7
Teressa DeJong Drenth 0

"In my husband's family, we have a tradition of making a variety of appetizers as our meal for Christmas Eve. My sister-in-law brought these one year and they have been one of our favorites ever since. I don't generally use the large stuffing mushrooms, though you can if you're serving this as a first or second course in a formal dinner. Instead I use regular button mushrooms so 15 or so people can have two or three each."
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Ingredients

55 m servings 131 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 4.6g
  • 1%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Remove and finely chop stems from mushrooms.
  3. Melt butter in a large skillet over low heat; brush mushroom caps with melted butter and place onto a baking sheet. Raise heat to medium; cook and stir chopped mushroom stems, green onion, and garlic in the butter remaining in the skillet for 3 minutes. Lightly stir bread crumbs, Cheddar cheese, pecans, salt, and black pepper into the mixture. Generously fill the mushroom caps with stuffing, piling it high.
  4. Bake in the preheated oven until stuffing is hot, the cheese has melted, and mushrooms are cooked through, 20 to 30 minutes.

Reviews

7
  1. 7 Ratings

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Most helpful positive review

Love these! They were super easy, and the 2 times I've made them, they've disappeared quickly. I used baby portobellas the first time,a dn white mushrooms the second - both were fantastic. The...

Most helpful critical review

This is a good basic recipe, but we like a little more zip. I added finely chopped celery, rosemary & thyme, and more black pepper; I'd like to try adding crumbled turkey bacon too.

Love these! They were super easy, and the 2 times I've made them, they've disappeared quickly. I used baby portobellas the first time,a dn white mushrooms the second - both were fantastic. The...

This is a good basic recipe, but we like a little more zip. I added finely chopped celery, rosemary & thyme, and more black pepper; I'd like to try adding crumbled turkey bacon too.

made as recipe states though I had to substitute colby-jack for the cheddar as I had none. It was fabulous. Best served hot, so cook them last if possible. DEEE lish!

my husband is diabetic so I had to x the breadcrumbs. Also, my grocery store -- I live in the boonies of NW NJ-- was out of scallions so subbed in leeks instead. Rather than breadcrumbs, did sma...

I made thses for a family party, i dont like mushrooms but everyone raved about them and i tasted the filling and it was wonderful... :)

These are a hit. It makes a lot of stuffing so buy 2-3 packages of mushrooms.

This is a keeper. Loved it! I could have used a smaller chop on the pecans, not tiny but not quite as big as mine were. Overall, this is a great recipe. Thanks!