Ingredients:

20 baby bell or cremini mushrooms

2 tablespoons butter ( or other oil)

2 garlic cloves, minced

½ medium onion, finely diced

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

4 ounces cream cheese, softened (can sub greek yougurt)

⅓ cup freshly grated parmesan cheese, grated

⅓ cup whole pecans, roughly chopped (can sub walnuts)

¼ cup finely chopped fresh parsley, plus more for garnish

Directions:

1 Preheat oven to 400°F. Grease a baking sheet with a little olive oil. Remove the stems from the mushrooms, finely chop them, and set aside.

2 Melt the butter in a medium skillet over medium heat. Add the chopped mushroom stems and cook for 5 minutes, or until most of the moisture is gone. Add the onion, garlic, salt, and pepper, and cook for another 1 to 2 minutes, until the onion has softened. Transfer the mushroom mixture to a mixing bowl, and let it cool slightly.

3 To the mixing bowl, add the cream cheese, parmesan (reserve 1 tablespoon), parsley, and pecans (reserve 1 tablespoon). Stir until well combined.

4 Fill mushroom caps with the cheese filling, and evenly sprinkle the tops with the reserved parmesan and chopped pecans.

5 Bake for 20 to 25 minutes, or until the top is golden and the mushrooms are slightly soft. Garnish with extra parsley to serve. 

Mushrooms naturally get a little wet and soggy when cooking. If you’d like to avoid extra liquid as much as possible you can…

Chill the mushroom filling before stuffing. 

Place the mushrooms on a wire rack on top of the baking sheet. That way any of the mushroom juices will drain away from the mushrooms. 

Nutritional Information:

CALORIES 168kcal  

CARBOHYDRATES: 5g

PROTEIN: 4g

FAT: 16g