Cheddar Pecan Stuffed Mushrooms Recipe -
Cheddar Pecan Stuffed Mushrooms Recipe
  • READY IN 55 mins

Cheddar Pecan Stuffed Mushrooms

Recipe by  

"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 Edit and Save

Original recipe makes 15 servings Change Servings
  • PREP

    30 mins
  • COOK

    25 mins

    55 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 21, 2013

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 second time I forgot to get green onions at the store, so I used chives, and they tasted just as good. :)

Most Helpful Critical Review
Jan 12, 2013

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.


7 Ratings

Jun 15, 2014

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!

Apr 26, 2014

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 smashed low carb pretzels. Worked great! Only thing is I had much more filling than mushrooms. No biggie, used it in a stuffed bread which got amazing raves. Awesome, unique recipe. If you like hot stuff, add some fresh jalapegnos!

Dec 16, 2013

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... :)

Dec 28, 2012

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

Dec 10, 2012

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!


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  • Calories
  • 131 kcal
  • 7%
  • Carbohydrates
  • 4.6 g
  • 1%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 201 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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