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My review
Cheddar Pecan Stuffed Mushrooms
1
Teressa DeJong Drenth
"In my husband's family, we have a tradition of making a variety of appetizers as our meal for Christmas Eve. My sister-in-law brought these one year and they have been one of our favorites ever since. I don't generally use the large stuffing mushrooms, though you can if you're serving this as a first or second course in a formal dinner. Instead I use regular button mushrooms so 15 or so people can have two or three each."
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Ingredients
55 m servings 131Original recipe yields 15 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Remove and finely chop stems from mushrooms.
- Melt butter in a large skillet over low heat; brush mushroom caps with melted butter and place onto a baking sheet. Raise heat to medium; cook and stir chopped mushroom stems, green onion, and garlic in the butter remaining in the skillet for 3 minutes. Lightly stir bread crumbs, Cheddar cheese, pecans, salt, and black pepper into the mixture. Generously fill the mushroom caps with stuffing, piling it high.
- Bake in the preheated oven until stuffing is hot, the cheese has melted, and mushrooms are cooked through, 20 to 30 minutes.
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Reviews
Read all reviews 910 Ratings
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Most helpful positive review
3/21/2013
Love these! They were super easy, and the 2 times I've made them, they've disappeared quickly. I used baby portobellas the first time,a dn white mushrooms the second - both were fantastic. The...
Most helpful critical review
1/12/2013
This is a good basic recipe, but we like a little more zip. I added finely chopped celery, rosemary & thyme, and more black pepper; I'd like to try adding crumbled turkey bacon too.
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3/21/2013
Love these! They were super easy, and the 2 times I've made them, they've disappeared quickly. I used baby portobellas the first time,a dn white mushrooms the second - both were fantastic. The...
1/12/2013
This is a good basic recipe, but we like a little more zip. I added finely chopped celery, rosemary & thyme, and more black pepper; I'd like to try adding crumbled turkey bacon too.
6/15/2014
made as recipe states though I had to substitute colby-jack for the cheddar as I had none. It was fabulous. Best served hot, so cook them last if possible. DEEE lish!
3/16/2018
These were very tasty. I will definitely make again. The only change I will make will be to decrease the amount of butter and replace with broth. I also don’t think basting the mushrooms with th...
6/6/2017
This was pretty good but it came out a little dry for my taste. The only part of the filling I could really taste was the bread crumbs.
4/26/2014
my husband is diabetic so I had to x the breadcrumbs. Also, my grocery store -- I live in the boonies of NW NJ-- was out of scallions so subbed in leeks instead. Rather than breadcrumbs, did sma...
12/16/2013
I don’t like mushrooms but by uncle LOVES these! And even though I don’t like mushrooms the stuffing is delicious
12/28/2012
These are a hit. It makes a lot of stuffing so buy 2-3 packages of mushrooms.
12/10/2012
This is a keeper. Loved it! I could have used a smaller chop on the pecans, not tiny but not quite as big as mine were. Overall, this is a great recipe. Thanks!