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Nutty Stuffed Toadstools

 Nutty Stuffed Toadstools
18-20 ServingsPrep/Total Time: 30 min.


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


  • 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.
  • In a small bowl, combine the bread crumbs, pecans, Parmesan cheese,
  • salt, basil and cayenne; add mushroom mixture. Stuff firmly into
  • mushroom caps.
  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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Nutty Stuffed Toadstools (continued)

Wine (continued)