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Nutty Stuffed Mushrooms

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! —Mildred Eldred, Union City, Michigan
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    20 servings


  • 20 large fresh mushrooms
  • 3 tablespoons butter
  • 1 small onion, chopped
  • 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


  • Preheat oven to 400°. Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, heat butter over medium heat. Add chopped mushrooms and onion; saute until liquid has evaporated, about 5 minutes. Remove from heat; set aside.
  • Meanwhile, combine remaining ingredients; add mushroom mixture. Stuff firmly into mushroom caps. Bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 15-18 minutes. Serve warm.
Nutrition Facts
1 stuffed mushroom: 44 calories, 3g fat (1g saturated fat), 5mg cholesterol, 67mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 2g protein.

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  • ms11145
    Nov 4, 2017

    Love, love, love this recipe. I did make minor changes. I used Italian flavored bread crumbs from Aldi; I added garlic to the onion mixture, and I also put in Italian seasonings. I put a tad bit of Olive oil in the pan and rolled the mushrooms in that before stuffing. The OO gave it another taste which was great.

  • delowenstein
    Nov 2, 2017

    I really liked this recipe! Only 2 changes: I just had Panko bread crumbs available, so I used those. I'd sprinkled cayenne pepper on mushrooms after baking them! Next time I know to add the cayenne pepper to mushroom mixture before baking! This recipe makes a great appetizer and I found it very simple to prepare!

  • lilfermata
    Dec 31, 2009

    They're snatched up fast at parties!

  • rambo1cat
    Jun 24, 2009

    No comment left