Print: Cheddar Pecan Stuffed Mushrooms

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.

Prep

18 min

Cook

49 min

Servings

Difficulty

Medium

Ingredients

1 pound fresh button mushrooms
0.5 cups butter
1 cup finely chopped green onion
3 cloves garlic , minced
1.5 cups soft bread crumbs
1 cup shredded Cheddar cheese
0.5 cups finely chopped pecans
0.5 teaspoons salt
0.25 teaspoons ground black pepper

Instructions

1 Preheat oven to 350 degrees F (175 degrees C).
2 Remove and finely chop stems from mushrooms.
3 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.
4 Bake in the preheated oven until stuffing is hot, the cheese has melted, and mushrooms are cooked through, 20 to 30 minutes.

Nutrition per serving

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