Pecan Stuffed Mushrooms
Pecan Stuffed Mushrooms are a great starter course or side dish for a special dinner. These white button mushroom caps stuffed with a mixture of pecans, green onions, and stuffing mix are exceptional with a grilled steak.
What can I say about these Pecan Stuffed Mushrooms, except…they’re totally delicious! This is a recipe that I’ve been making since way back in the mists of time.
Where did it come from and whose original idea was it? Darned if I know. I’d love to give someone credit for it, but when it’s been in your recipe box for nearly 30 years, it’s close to impossible to track down the source.
I specifically recall making these for BeeBop when he and I were dating. I think I served them along with a gorgeously grilled ribeye, but I just remember him raving about the mushrooms.
Most stuffed mushrooms I’ve had contain cheese in the stuffing. And spinach. These have neither. What makes this recipe a bit different is the pecans.
Of course, we love our pecans here in Georgia. They’re one of our major agricultural products, you know. I try to sneak them into recipes anywhere I can.
How to Make Pecan Stuffed Mushrooms:
Preheat the oven to 350 degrees.
Clean the mushrooms with a damp paper towel. Remove the stems and set aside. You can use either the white button mushrooms or the little brown cremini mushrooms. Either work fine but the cremini will turn out a bit darker when cooked.
Melt 2 tablespoons of the butter over low heat in a small saucepan or skillet. Dip each mushroom cap in the melted butter and place top side down in a baking pan.
Finely chop the mushrooms stems. Measure 1/4 cup of chopped stems and sauté with the chopped green onions and pecans in the remaining 2 tablespoons of butter until onions are wilted. Add more butter if needed.
Add the wine (or water) to the sautéed onions and mushrooms. Stir in the stuffing mix. Add additional wine or water a tablespoon at a time if needed to make a mixture that holds together when lightly pressed.
Spoon the mixture into the prepared mushroom caps. If there is any butter left from dipping the mushroom caps, pour it over the tops. Bake until hot, about 10 minutes.
🧾 More Recipes You’ll Like
- Creamed Mushrooms with Poached Eggs
- Turkey Mushroom and Potato Soup
- Steak Tips with Creamy Mushroom Sauce
- Chicken with Mushrooms in White Wine Sauce
- Cremini Mushroom Soup
- Cheesy Mushroom Pinwheels
- Chicken Bacon and Mushroom Sandwich
- Chicken, Leek, and Mushroom Pie
More Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Pecan Stuffed Mushrooms
Ingredients
- 1 pound white mushrooms (or cremini)
- 4 tablespoons butter melted
- ¼ cup chopped green onions
- ¼ cup chopped pecans
- ¼ cup white wine or water
- 1 cup herb seasoned stuffing mix (recommend Pepperidge Farm)
Instructions
- Preheat the oven to 350 degrees.
- Clean the mushrooms with a damp paper towel. Remove the stems and set aside.
- Melt 2 tablespoons of the butter over low heat in a small saucepan or skillet. Dip each mushroom cap in the melted butter and place top side down in a baking pan.
- Finely chop the mushrooms stems. Measure 1/4 cup of chopped stems and sauté with the chopped green onions and pecans in the remaining 2 tablespoons of butter until onions are wilted. Add more butter if needed.
- Add the wine (or water) to the sautéed onions and mushrooms. Stir in the stuffing mix. Add additional wine or water a tablespoon at a time if needed to make a mixture that holds together when lightly pressed.
- Spoon the mixture into the prepared mushroom caps.
- Bake until hot, about 10 minutes.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on March 14, 2014.
Oh, my goodness! What a special recipe this is – a decadent little appetizer!
Thanks, Rita. Yes, it’s absolutely delicious. Hubby asks for it every time we grill steaks :-)
Glad you like it, Liz. It’s been a long time favorite around our house.
Absolutely addictive!! The crunch of the nuts was a fabulous addition!
LOVE mushrooms. And the pecans in these sound awesome!
They really are delicious, Brenda. It’s an old recipe I’ve been using for decades and it never fails to get great reviews.
I bet this would be a great appetizer. Have never tried pecans in my stuffed mushrooms but it sounds wonderful. I love pecans!
Pat, I use it as both an appetizer or side dish. We really enjoy the crunchy texture from the pecans.
With all the wonderful things you cook it is a wonder just husband does not weight a ton :-)
He says the same thing, Gloria :-)
Scott used to rave about stuffed mushrooms that you made when you were stationed in Portsmouth. I’m thinking this is the recipe? I’ve printed it out and plan to surprise him this weekend!
This has to be the same recipe, Michelle! I’ve used it for ages. Always turns out good.