A Crowd-Pleasing Stuffed Mushroom Recipe

If you're looking for an easy, crowd pleasing, finger grab appetizer, then look no further than this delicious stuffed mushroom recipe. This appetizer is the perfect start to any Christmas meal, but also just as fitting any time of the year! They are quick and easy to prepare, and sure to be a hit at your next gathering. This tasty dish is packed with flavor, thanks to a combination of creamy cheese, savory herbs, and my secret ingredient...chopped pecans. These are a great way to add some gourmet flair to your next gathering, and to be food friendly to most all types of guests. They are keto and vegetarian, making an incredibly versatile dish to bring to any holiday event. If you don't have anyone coming to your party that is vegetarian, and you want to add some delicious meat, my favorite to add in is Italian sausage for a great and hearty taste. Read on to discover the recipe and how to make these tasty stuffed mushrooms.

My Crowd pleasing stuffed mushroom recipe

Ingredients

15 large baby bell or portobello mushrooms

3 tablespoons butter

2 garlic cloves

1 small yellow onion

1 teaspoon sea salt or kosher salt

1/2 teaspoon black pepper

4 oz cream cheese

1/2 cup grated Parmesan cheese

1/3 cup chopped pecans

3 tablespoons fresh parsley

Instructions

Preheat oven to 400 degrees.
De-stem mushrooms, set aside tops and chop stems.
Take a sauté pan and heat adding butter and chopped mushroom stems. Sauté for 3-5 minutes. Add in chopped onion, garlic cloves, salt and pepper. Cooking until onion is soft and opaque.
Add stove top mixture to softened cream cheese, Parmesan and chopped pecans. Mix until well combined and fill mushroom tops!
Add into a casserole pan (or my personal favorite from 360 cookware the 9 by 13 bake & roast pan) and bake in oven for 20-25 min.
Sprinkle fresh parsley and serve!

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