-
-
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."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 131Original recipe yields 15 servings
- Adjust
- US
- Metric
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.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 99 Ratings
-
-
-
-
-
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.
Most helpful
Most positive
Least positive
Newest
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 made thses for a family party, i dont like mushrooms but everyone raved about them and i tasted the filling and it was wonderful... :)
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!