Name: Cheesy Stuffed Mushrooms with Pecans Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 20 baby bell or cremini mushrooms; 2 tablespoons butter; 2 garlic cloves, minced; ½ medium onion, finely diced; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 4 ounces cream cheese, softened; ⅓ cup freshly grated parmesan cheese, divided; ⅓ cup whole pecans, roughly chopped, divided; ¼ cup finely chopped fresh parsley, plus more for garnish

If you’re anything like me and love bite-sized, cheesy delights packed with flavor and a bit of crunch, you’re going to adore this Cheesy Stuffed Mushrooms with Pecans Recipe. It’s hands down one of my favorite appetizers to bring to parties or whip up for a cozy night in. The way the creamy cheese melds with the earthy mushrooms and those toasty pecans—oh, it’s pure magic. Stick with me, and I’ll walk you through every little step to nail these every time.

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Why You’ll Love This Recipe

Perfect Combination: Creamy cheese and crunchy pecans create a texture and flavor combo that keeps everyone coming back for more.
Easy to Prepare: With just a handful of simple ingredients and straightforward steps, it’s a great recipe for any skill level.
Great Make-Ahead Option: You can prep the filling and stuff the mushrooms ahead of time, then bake when guests arrive.
Crowd-Pleasing: Whether it’s a holiday party or just a casual get-together, these cheesy stuffed mushrooms are always a hit.

This image shows several stuffed mushrooms arranged closely on a baking tray with a white marbled texture in the background. Each mushroom has a dark brown, slightly textured base with a smooth, rounded cap. They are filled with a creamy, light beige mixture that has visible bits of finely chopped nuts, herbs, and cheese, giving it a slightly crumbly and moist appearance. The filling is heaped on top of each mushroom, forming a small, uneven mound that extends just beyond the edges of the caps. Small green herb pieces are sprinkled over the tops, adding a touch of color. The mushrooms look cooked, with some slight browning on the tips of the filling and subtle juices pooling around the mushroom bases. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Cheesy Stuffed Mushrooms with Pecans Recipe lies in the balance of fresh mushrooms with creamy cheese and the nutty crunch pecans bring. Each ingredient has its role, and using fresh and good-quality elements really elevates the final result.

Baby bell or cremini mushrooms: I prefer these because their size is just right for stuffing and they have a meaty texture that cooks beautifully.
Butter: Adds richness and helps soften the mushroom stems and onions while cooking.
Garlic cloves: Minced finely, garlic provides a fragrant base that makes the filling pop.
Onion: Finely diced for a subtle sweetness that balances out the creamy cheese.
Kosher salt: Enhances the flavors without overpowering.
Freshly ground black pepper: Gives the filling a gentle kick.
Cream cheese: Softened for easy mixing; it’s the creamy heart of the filling.
Parmesan cheese: Freshly grated for the best nutty flavor and sprinkled on top for a golden crust.
Whole pecans: Roughly chopped to add the perfect crunchy texture that surprises and delights.
Fresh parsley: Chopped finely to add brightness and color—plus a little fresh herbiness that rounds everything out.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Cheesy Stuffed Mushrooms with Pecans Recipe can be—feel free to swap ingredients based on what you have or your taste preferences. Making it your own is where the fun begins!

Adding bacon: Sometimes, I toss in crumbled, crispy bacon for a smoky twist, and my friends always ask for seconds.
Using different nuts: If pecans aren’t your thing, walnuts or even toasted pine nuts work great for crunch.
Spice it up: A pinch of red pepper flakes added to the filling gives these a little kick without overwhelming the other flavors.
Make it vegan: Swap cream cheese for a dairy-free version and use nutritional yeast instead of parmesan—you’ll still get that savory bite.

How to Make Cheesy Stuffed Mushrooms with Pecans Recipe

Step 1: Prep Your Mushrooms Like a Pro

Start by preheating your oven to 400°F (200°C) and lightly greasing a baking sheet with olive oil. Carefully remove the stems from each mushroom; I find that twisting gently works best to keep the caps intact. Chop those stems finely and set them aside—you’ll be cooking them down for the filling. Getting this right gives you sturdy mushroom “boats” and ensures every part of the mushroom is used for maximum flavor.

Step 2: Sauté the Filling Base

Melt the butter over medium heat in a skillet. Add those chopped stems first, cooking for about 5 minutes until they release their moisture and start to brown just a bit. Then toss in the diced onion, minced garlic, salt, and pepper. Cook another 1-2 minutes until the onions soften but don’t color too much. The aroma at this point? Seriously delightful, and it sets the stage perfectly for the creamy filling.

Step 3: Mix the Cheesy Filling

Transfer the sautéed mixture to a mixing bowl and let it cool just enough so it doesn’t melt your cream cheese. Then add the softened cream cheese, freshly grated parmesan (holding back a little for topping), chopped parsley, and most of the chopped pecans (save some for garnish too). Stir everything gently until it’s well combined. The texture should be luscious and thick—perfect for stuffing.

Step 4: Stuff & Bake to Golden Perfection

Fill each mushroom cap generously with the cheese mixture. Don’t be shy here—full stuffing means maximum flavor in every bite. Sprinkle the tops with the reserved parmesan and pecans, which will crisp up beautifully in the oven. Pop them into the preheated oven and bake for about 20-25 minutes, or until the tops turn a gorgeous golden brown and the mushrooms soften slightly. Let them cool a few minutes before serving to avoid burning your tongue—I promise it’s worth the wait.

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Pro Tips for Making Cheesy Stuffed Mushrooms with Pecans Recipe

Don’t Overcrowd the Pan: Make sure your baking sheet has enough space so mushrooms roast evenly instead of steaming.
Use Fresh Pecans: Fresh nuts bring a brighter flavor and crunch—pre-chopped pecans sometimes lose their texture.
Reserve Some Cheese and Nuts: Sprinkling parmesan and pecans on top creates that irresistible golden crust and crunch.
Don’t Skip Cooling the Filling Slightly: Adding cream cheese to a too-hot mix can make it runny instead of creamy.

How to Serve Cheesy Stuffed Mushrooms with Pecans Recipe

The image shows a white plate with a speckled edge holding ten stuffed mushrooms arranged in a scattered pattern. Each mushroom cap is dark brown with a textured surface and is filled with a thick stuffing made of creamy light beige and white elements mixed with small chunks of nuts and herbs. The stuffing is topped with grated white cheese and chopped green parsley, creating a colorful contrast. Some parsley leaves are also scattered on the white marbled surface around the plate. The overall look is fresh and appetizing, with a clean presentation. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish these beauties with a sprinkle of fresh parsley for a pop of color and a mild herbaceous note. Sometimes, I like adding a tiny drizzle of good-quality olive oil or even a sprinkle of smoked paprika if I want a smoky depth. It’s little touches like these that make the presentation just as wonderful as the taste.

Side Dishes

These stuffed mushrooms shine as appetizers but pair wonderfully alongside a crisp green salad or roasted veggies for a light meal. Whenever I serve a big holiday spread, I place them next to a charcuterie board packed with sliced meats and cheeses—everyone seems to dive right in!

Creative Ways to Present

One of my favorite ways to jazz them up for special occasions is to arrange the stuffed mushrooms on a large rustic wooden board with fresh herb sprigs and small bowls of dipping sauces like garlic aioli or a tangy balsamic glaze. It feels festive and makes guests feel like they’re in for a treat. You could also serve them stacked on a tiered platter for more drama.

Make Ahead and Storage

Storing Leftovers

I usually pop leftover stuffed mushrooms into an airtight container in the fridge within two hours of baking. They keep well for up to 3 days, and I find the flavors actually meld and deepen overnight. Just be sure to give them a quick reheat before serving again.

Freezing

Freezing stuffed mushrooms can be a bit tricky because of their delicate texture, but if you want to prep in advance, I recommend freezing the stuffed but unbaked mushrooms placed on a tray. Once solid, transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to the cooking time. This method has saved me on busy days more than once!

Reheating

To reheat, I gently warm them in a 350°F oven for about 10-12 minutes. This keeps the mushrooms from getting soggy and helps restore that wonderful golden topping. Microwaving? It works in a pinch but tends to make them lose their crisp topping, so oven reheating is my preferred method.

FAQs

Can I use other types of mushrooms for this recipe?

Absolutely! While baby bell or cremini mushrooms are ideal because of their size and texture, you can try white button mushrooms or even portobello caps for larger portions. Just keep in mind that cooking times might vary slightly depending on the mushroom’s moisture content and size.
How do I prevent the mushrooms from getting soggy?

One trick I learned is to cook the chopped stems first to release moisture before mixing with cheese. Also, avoid overcrowding your baking sheet so the mushrooms roast instead of steam. Preheating the oven well and giving them a few minutes to rest after baking helps maintain firmness too.
Can I make this recipe dairy-free?

Yes! Swap the cream cheese for a plant-based cream cheese and use nutritional yeast instead of parmesan to achieve a cheesy flavor. The pecans add great texture too, so you won’t miss the dairy at all.
How long can I store stuffed mushrooms in the fridge?

They keep well for up to 3 days in an airtight container. I recommend reheating them in the oven for best texture and flavor freshness.

Final Thoughts

This Cheesy Stuffed Mushrooms with Pecans Recipe has become a go-to for me whenever I want to impress without stress. I absolutely love how the flavors meld together, and the crunch of those pecans brings such a lovely contrast that makes them unforgettable. Trust me, once you try this, it’ll quickly become one of your favorites too — perfect for everything from holiday gatherings to casual weeknight snacking. So go ahead, grab those mushrooms, and let’s make magic happen in your kitchen!