- Every time I bring these stuffed mushrooms
to a holiday party,
they disappear fast.
They are the perfect cheesy mushroom bite
with hints of garlic, onion, fresh herbs,
and crunchy pecans.
And then, baked until soft and golden.
Basically, they are the perfect
savory vegetarian appetizer
and oh, so good.
They're one of my personal
favorite party appetizers,
and I think they're going to become
one of yours as well.
So let me show you how to make 'em.
To get started,
preheat your oven to 400 degrees Fahrenheit
and oil a baking sheet
with a little bit of
olive oil or avocado oil.
I just drizzle it out
and then use a paper towel
to make sure that
the entire sheet pan is coated.
When it comes to the mushrooms for this recipe,
I recommend white button mushrooms,
or cremini mushrooms,
which are also known as baby bellas.
Baby bellas are what I'm using today,
and you'll need 20 of them.
Remove the stem from the mushroom
by just gently pushing it sideways.
And it should pop out fairly easily.
If it's sort of snug
and not wanting to pop out,
push it to one side
and then to the opposite side.
And that usually does the trick,
but make sure that you save the stem
as we're going to chop it up
and use it in the filling here shortly.
So you can just make a pile of those stems
off to the side.
When you're shopping for mushrooms,
also choose ones that are on the smaller
rather than larger side.
This allows you and your guests
to pop an entire mushroom in your mouth
without having to bite it in half
and potentially letting some
of that filling slip out.
And trust me,
they're just easier and less messy to eat
if you can pop the whole thing in your mouth.
So smaller is better.
Use a chef's knife to roughly chop up the stems
into small little pieces
and then place them in a bowl
so that you can transfer them
over to the stove here in a sec.
Next, finely dice half of a medium onion.
After I've chopped it,
I always run my knife
through it a couple of times
just to make sure that
the pieces are small enough.
Remember that the onion and mushroom
are going to be sauteed,
and then stuffed back
inside those little mushroom caps.
So you don't want it too chunky.
And once that's done,
place it in another bowl.
For garlicky goodness in these stuffed mushrooms,
you'll need two garlic cloves.
And right now,
you can just bash them
with the side of your knife
to help remove the skins
as you'll mince them
straight over the pan.
And with those three ingredients,
you can now take everything over to the stove.
Heat a pan on medium heat
and add two tablespoons of butter.
Once it's sizzling
and the bottom of the pan is coated,
toss in the chopped mushroom stems
and stir it together.
Saute the chopped mushrooms
for about five minutes
or until most of the moisture has been removed.
If you've never cooked with mushrooms before,
they release a significant
amount of liquid when cooked
and you don't want watery filling.
So it's best to get rid of that moisture now.
And after about five minutes,
the sauteed mushrooms
will have shrunk down in size
and be more golden in color.
Add the diced onion to the pan
along with those two garlic cloves,
which you can just mince
right over the pan.
And then, add half a teaspoon of kosher salt
and a quarter teaspoon of ground black pepper.
Give that a stir
for another one to two minutes,
or until the onion
has started to soften a bit.
And then, transfer the mixture
to a mixing bowl.
You'll want to let this cool
for five to 10 minutes in the bowl
so that it doesn't immediately melt the cheese.
But that's perfect
as you now have five to 10 minutes
to prep the remaining ingredients.
And that includes grating
a third cup of fresh Parmesan.
You can also use Pecorino Romano, Gruyere,
or another hard cheese.
So feel free to use your favorite.
I have a little bit more
than a third cup of cheese today,
but that's fine
as a few tablespoons always
end up in my mouth
as I'm making the recipe.
Next, you'll want to chop
a third cup of whole pecans.
Most stuffed mushroom recipes
use breadcrumbs like Panko in the filling.
But to make these gluten-free stuffed mushrooms,
I've omitted the breadcrumbs
and swapped in chopped pecans.
I think it actually adds
so much more flavor to the recipe.
And the end result
is that these stuffed mushrooms
taste cheesy and nutty rather than bready.
And I think that's a good thing.
So once the nuts are finely chopped,
add them to a bowl.
The last ingredient is fresh parsley
and you'll need
a quarter cup of chopped parsley.
Fresh herbs improve the flavor
of every recipe they're added to,
and it's no different with these stuffed mushrooms.
Plus, the parsley adds a little pops of green,
which you know I love.
And once that's all chopped up,
add it to another bowl.
Now, before we go ahead
and mix everything together,
take a little bit,
like a tablespoon or so,
of the pecans and Parmesan,
and set those aside
as we'll sprinkle those on
at the end as topping.
I also like to save
a little bit of the parsley
and sprinkle that over the plate before serving.
All right, it's time to mix together the filling.
And now that the filling has cooled a bit,
you can add four ounces of cream cheese
along with the grated Parmesan,
chopped pecans and chopped parsley.
Then use a large spoon
to stir everything together.
You might have to use
the back of the spoon
to sort of mush the cream cheese
at the beginning
until it all starts to blend together.
But when it's well mixed,
it should look like this.
And now you can stuff the mushrooms.
take just a small spoonful of the filling
and fill up the mushroom caps.
Then place them on the baking sheet.
I recommend not overfilling
the mushrooms at first,
just to make sure that you have
enough filling to go around.
And if you have extra filling
after they're all full,
you can just pile a little bit more on top.
And I found that
the amount of filling you have
often depends on how big your mushroom stems
were to begin with.
Once the mushrooms are all filled
and on the baking sheet,
you can add just a tiny sprinkle
of that Parmesan cheese you reserved
to the tops of each mushroom.
And then, follow that with a little extra
sprinkle of chopped pecans.
Pop the stuffed mushrooms in the oven
for about 20 to 25 minutes,
or until the mushroom caps have softened
and the tops look lightly golden.
Your kitchen is going
to smell absolutely amazing
while these babies are baking.
And once you take them out of the oven,
you're going to want to dive right into them.
So enjoy a couple of stuffed mushrooms,
but don't forget to save some
for your guests.
Be forewarned that they are highly addictive
and you may accidentally eat a few more
than you had planned
if you're not careful.
As I mentioned in the intro,
these little bite-sized stuffed mushrooms
are always a hit at parties,
especially around the holidays
like Thanksgiving and Christmas.
So I often make a double batch
just to make sure
that I have enough.
After you plate them up,
sprinkle a little extra chopped parsley
on top for those fresh and festive vibes.
Then enjoy.
I hope you enjoyed today's video.
And if you did,
make sure to give it a thumbs up.
Share it with your family and friends.
And I will see you again in the next video.