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Nutty Stuffed Mushrooms Recipe

Nutty Stuffed Mushrooms Recipe

Basil, Parmesan cheese and mushroom blend together well, while buttery pecans give these treats a surprising crunch. Our children, grandchildren and great-grandchildren always ask for them!
TOTAL TIME: Prep/Total Time: 30 min. YIELD:18-20 servings


  • 18 to 20 large fresh mushrooms
  • 1 small onion, chopped
  • 3 tablespoons butter
  • 1/4 cup dry bread crumbs
  • 1/4 cup finely chopped pecans
  • 3 tablespoons grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • Dash cayenne pepper


  • 1. Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, saute chopped mushrooms and onion in butter for 5 minutes or until liquid has evaporated. Remove from the heat; set aside.
  • 2. In a small bowl, combine the bread crumbs, pecans, Parmesan cheese, salt, basil and cayenne; add mushroom mixture. Stuff firmly into mushroom caps.
  • 3. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 15-18 minutes or until tender. Serve warm. Yield: 18-20 servings.

Nutritional Facts

1 each equals 41 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 73 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.