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Pecan stuffed mushrooms

Thanksgiving recipes


COOK TIME 30 min


  • 24 baby portabella mushrooms with stems
  • 2 tablespoons of unsalted butter
  • 1 minced garlic clove
  • 1 ½ teaspoons of finely chopped fresh oregano
  • 1 cup of finely chopped pecans
  • ½ teaspoon of salt
  • ¼ teaspoon of black pepper
  • 1 cup of heavy cream


1. Preheat your oven to 400 degrees F.

2. Carefully remove the stems from the cap of each mushroom (save both).  Arrange caps, stem side up on a buttered 13 in x 9 in baking dish.

3. Finely chop the stems and cook them with the garlic and oregano in butter over medium heat.

4. Stirring frequently, cook the stems, garlic and oregano for about 5 minutes or until lightly browned.

5. Stir in the pecans, ¼ teaspoon of salt and 1/8 teaspoon of pepper (keep the remaining salt and pepper for later).

6. Stir everything for about 1 minute.

7. Mix in a 1/3 cup of the cream and bring to a simmer.

8. Remove from the heat.

9. Sprinkle the insides of the mushroom caps with the remaining salt and pepper.

10. Fill the caps with the cooked mixture.

11. Drizzle the mushrooms with the rest of the cream and bake until the filling is browned and the caps are tender. Approximately, 30 minutes.

Prepared mushrooms can be stored for one day unbaked. Not recommended as a leftover.

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