Pecan-Stuffed Mushrooms

For a very delicious appetizer, try Pecan Stuffed Mushrooms.  A filling of mushrooms, pecans and goat cheese stuff these little beauties and then they are topped with a candied pecan.  What more can I say except you must try them!

This easy recipe begins by chopping the stems of all of the mushrooms and combining them with chopped shallots, pecans and garlic in a skillet.  Cook them until them soften.

Transfer to a mixing bowl and add goat cheese, parsley and bread crumbs and set aside.

Spread out the mushroom caps on a large baking sheet and stuff them with filling.  Bake them for 20 minutes.

While they are baking, heat honey and olive oil in a skillet over medium heat and add the pecans.  Stir until they are completely coated and start to get dark.  Spread them on a piece of parchment to cool.

Once the mushrooms are cooked, top each one with a candied pecan and serve.

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Pecan-Stuffed Mushrooms

Makes: 6 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes


  • 1 pound mushrooms (about 25 large mushrooms)
  • 2 tbsp unsalted 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 ounces 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


Preheat oven to 350°F. 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. Cook, stirring often, until everything has softened, about 5 minutes.

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.

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 teaspoon of filling. Place on center rack and bake from 20 minutes.

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.

Once mushrooms are cooked, top with candied pecans and serve immediately. Enjoy!

Recipe from The Modern Proper


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