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Prepare a healthy side dish or appetizer to pair with your favorite meal by following this Pecan Stuffed Mushrooms recipe.




  • 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
  • 4 oz goat cheese or cream cheese
  • 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



  1. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.  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.  Add warm ingredients to a medium sized mixing bowl and stir in goat cheese, parsley and breadcrumbs. * Preheat oven to 350 degrees F.
  2. 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. * 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.


Nutrition Facts  
Serving Size: 1  
Servings per Recipe: 10  
Amounts per Serving  
Calories: 203  
  % Daily Value *
Total Fat: 16 g 24%
Saturated Fat: 2 g 12%
Monounsaturated Fat: 1 g  
Polyunsaturated Fat: 0 g  
Trans Fat: 0 g  
Cholesterol: 6 mg 2%
Sodium: 269 mg 11%
Potassium: 186 mg 5%
Total Carbohydrate: 11 g 4%
Dietary Fiber: 2 g 6%
Sugars: 5 g  
Protein: 4 g 7%
Vitamin A 0%
Vitamin C 4%
Calcium 1%
Iron 3%


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