STUFFED MUSHROOMS | the best vegetarian recipe for Thanksgiving & Christmas

Preheat your oven to 400 degrees Fahrenheit and oil a baking sheet with olive oil or avocado oil using a paper towel to coat it.

Remove the stems from 20 baby bella mushrooms and set them aside for later use.

Chop the mushroom stems into small pieces using a chef's knife and place them in a bowl.

Finely dice half of a medium onion and place it in another bowl.

Bash 2 garlic cloves with the side of your knife to remove the skins and mince them straight over the pan.

Heat a pan on medium heat and add 2 tablespoons of butter until it's sizzling and coated in the pan.

Add the chopped mushroom stems to the pan and sauté for about 5 minutes until moisture is removed and they are golden in color.

Add the diced onion and minced garlic to the pan, along with 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper, stirring for another 1-2 minutes until the onion softens.

Transfer the mixture to a mixing bowl and let it cool for 5-10 minutes.

Grate 1/3 cup of fresh Parmesan cheese and chop 1/3 cup of whole pecans, adding the pecans to a bowl.

Chop 1/4 cup of fresh parsley and add it to another bowl, reserving a tablespoon for topping later.

Mix together the cooled mushroom mixture with 4 ounces of cream cheese, grated Parmesan, chopped pecans, and chopped parsley until well combined.

Stuff the mushroom caps with the filling, placing them on the baking sheet, and sprinkle reserved Parmesan and chopped pecans on top.

Bake the stuffed mushrooms in the oven for 20-25 minutes until softened and lightly golden.

Sprinkle extra chopped parsley on top before serving.

Equipment Needed

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