Pecan Stuffed Mushrooms

By March 6, 2023Recipes

This recipe offers more than just delicious flavor; it’s a nutrient-dense dish that provides a wealth of health benefits. Mushrooms, in particular, are an excellent plant-based source of vitamin D and the nuts provide a rich source of protein, making this dish an ideal snack or side for those seeking to maintain a healthy and balanced diet.


1 lb mushrooms (about 25 large mushrooms)

2 tbsp butter

2 tbsp olive oil

1 shallot, minced (about 1/4 cup)

1/2 cup chopped pecans

4 cloves garlic, minced

1/4 cup parsley, minced

4 oz Goat cheese

1/4 cup panko bread crumbs (or gluten-free bread crumbs)

1/2 tsp salt

1/4 tsp pepper

Honeyed Pecans:

25 pecan halves

2 tbsp honey

1 tsp olive oil

pinch of salt


  1. Preheat oven to 350°F.
  2. Carefully break off stems. Chop stems extremely fine, discarding tough ends of stems.
  3. Heat butter over medium heat in a small skillet. Add in shallots, pecans, mushroom stems and garlic. Cook, stirring often until everything has softened, about 5 minutes.
  4. Add warm ingredients to a medium-sized mixing bowl and stir in goat cheese, parsley, bread crumbs, salt and pepper until well combined. Set aside.
  5. Spread out mushroom caps on a large baking sheet. Working with one mushroom at a time, brush both inside and outside with olive oil (or melted butter) and stuff with 1 tsp of filling. Place on the center rack and bake for 20 minutes.
  6. While mushrooms are cooking, heat honey and olive oil in a medium-sized skillet over low heat. Add in pecans halves and stir until they are completely coated. Cook over medium-low heat until pecans have taken on a slightly darker color. About 3-4 minutes. Spread pecans onto a piece of parchment to cool.
  7. Once mushrooms are cooked, top with candied pecans and serve immediately. Enjoy!

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