Pecan Stuffed Mushrooms

Pecan Stuffed Mushrooms


1 pound mushrooms (about 25 1.5-inch mushrooms)

2 tablespoons butter

2 tablespoons pecan or olive oil*

1 shallot, minced about (1/4 cup)

4 cloves garlic, minced

1/2 cup pecan pieces

1/4 cup parsley, minced

1/4 panko breadcrumbs

1/2 teaspoon salt

1/4 teaspoon pepper

Honeyed Pecans

25 pecan halves

2 tablespoons honey

1 teaspoon pecan or olive oil

Pinch of salt


*Recipe notes: Can also use butter



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