Bacon-Pecan Stuffed Mushrooms

Total Time

Prep/Total Time: 30 min.


1 dozen

Updated: Mar. 02, 2023
During the remodeling of my kitchen, I lost the recipe for these mushrooms. But I'd shared it so many times, I had no trouble finding someone to lend it back to me. —Beverly Pierce, Indianola, Mississippi
Bacon-Pecan Stuffed Mushrooms Recipe photo by Taste of Home


  • 4 tablespoons butter, divided
  • 2 tablespoons canola oil
  • 12 large fresh mushrooms (about 1 pound), stems removed
  • 1/4 teaspoon salt
  • 2 tablespoons finely chopped onion
  • 1 cup soft bread crumbs
  • 6 bacon strips, cooked and crumbled
  • 2 tablespoons chopped pecans
  • 2 tablespoons sherry or beef broth
  • 2 tablespoons sour cream
  • 2 tablespoons minced fresh chives


  1. Preheat broiler. In a large skillet, heat 2 tablespoons butter and oil over medium-high heat. Add mushroom caps; cook 2 minutes on each side. Sprinkle with salt. Remove with tongs; drain on paper towels, stem side down.
  2. In same pan, heat remaining butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat; stir in remaining ingredients. Spoon into mushroom caps.
  3. Place on a broiler pan. Broil 5 in. from heat 2-3 minutes or until filling is browned.

Nutrition Facts

1 stuffed mushroom: 184 calories, 16g fat (6g saturated fat), 25mg cholesterol, 277mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 5g protein.