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Pecan Stuffed Mushrooms

June 10, 2024

Not only are these pecan and goat cheese stuffed mushrooms completely delicious, they’re also nutritious and easy enough to make for a crowd!


Close up of Goat Cheese And Pecan Stuffed Mushrooms on a baking sheet

This post is sponsored by the American Pecan Council

Stuffed Mushrooms are the Perfect Dish for Holiday Parties.

In need of the perfect holiday appetizer for your next party? We've got you covered with these easy baked stuffed mushrooms. We know you will love this recipe, because it is delicious, easy and comes together in under and hour! In addition to that, this is a vegetarian stuffed mushroom, which means it's a tad healthier than your average bacon or sausage laden stuffed mushroom recipe. But our secret to the best stuffed mushrooms are in the special ingredients. These ones incorporate both goat cheese and one of our all time favorite nuts, the pecan!

Goat Cheese And Pecan Stuffed Mushrooms spread out on a table with parsley.

Stuffed Mushrooms are Our BFFs

Who isn’t a fan of stuffed mushrooms (mushroom haters aside, obvs)? If you already love mushrooms like we do (hence this mushroom round up), then we know you’re going to love this special recipe that features a secret ingredient that makes them even more nutritious.

Wondering what the secret is? Pecans! The pecans soften up with shallots and mushroom stems, making for the perfectly creamy, delicious bite. (Bonus: these can be made low carb by leaving out the breadcrumbs!)

Really? Pecans in Stuffed Mushrooms?

We all know they are delicious, but did you know pecans are also incredibly nutritious? Compared to other major tree nuts, pecans are among the lowest in carbs and the highest in dietary fiber per serving. Unfortunately, due to tariffs and natural disasters, this year has been a tough one for the pecan industry, so we’ve been asked by the American Pecan Council to remind you all to eat even more pecans this holiday season in support of America’s pecan growers!

The American Pecan Council has partnered with Epicurious for a Super American Pecan-A-Thon. Today, they launched an online variety show to showcase the endless ways to enjoy pecans this season! Check it out on and you’re sure to find lots of new recipes (both savory and sweet)for your holiday menu. #PledgePecans along with us and make one or more pecan dishes this holiday season (beyond the beloved pecan pie!) and show your support for America’s pecan growers

...and let it start with these stuffed mushrooms…

Chopped pecans and whole pecans on a plate
ingredients laid out for stuffed mushrooms panko, pecans, goat cheese, shallots

How to Make Stuffed Mushrooms.

The sky’s the limit, really! The only key ingredient you absolutely need is those mushroom stems to go back into the mushroom cap. We like to get creative with our stuffing, and for this recipe we’ve chosen:

  • Garlic (and lots of it)
  • Shallots (or purple onion)
  • Bread Crumbs (or gluten free in need be)
  • Pecans (holy YUM)
  • Goat Cheese (or cream cheese works too)
chopped mushroom caps, minced garlic and chopped pecans sautéed in a pan.
cooked mushroom caps with garlic and pecans in a bowl with goat cheese, bread crumbs and parsley
mushroom caps on a baking sheet
cheese stuffed mushrooms on a baking sheet

How to Cook Stuffed Mushrooms:

Stuffed mushrooms sound so much fancier than they actually are. In just a few simple steps you can have the best appetizer ready for company.

  • Remove stems from mushroom caps carefully. If the end of the stems have a tough part, cut that off and discard.
  • Set your caps aside and start chopping. Chop the shallots, stems and garlic as fine as possible and add to a hot skillet along with finely chopped pecans and some oil. Let everything get soft and your house will begin to smell like heaven!
  • Next, stir your goat cheese into that mixture. This is where things get really good. That creamy cheese is your best friend so be generous!
  • This next step is probably the most important one: Coat your mushroom caps inside and out with LOTS of oil or melted butter and start stuffing! We like to pile ours high with filling.
  • Put them in the oven and let the magic happen.
  • Our last (and favorite) step is topping them. You can top them with extra bread crumbs or get really fancy and top them with a candied pecan.
seasoned pecans sautéed in a pan
candied spiced pecans on parchment paper
side view of Goat Cheese And Pecan stuffed mushrooms on a baking sheet

How Long Do You Bake Stuffed Mushrooms?

Because your filling is already cooked you only want to bake your cheese stuffed mushrooms until the filing is hot and the mushrooms have softened. This only takes about 20 minutes. We highly recommend preparing them up to a day head so they are ready to go right into the oven before your guests arrive and you don’t have to break a sweat.

As if we didn’t already love pecans and mushrooms enough on their own, these amazing stuffed mushrooms with pecans seal the deal. We promise you’ll win all your friends over at every party this holiday season and have them begging for more. Pro-tip: Make a double batch while you’re at it!

Tools You Will Need:

a plate with pecan and goat cheese stuffed mushrooms with  parsley and honey
Goat Cheese And Pecan Stuffed Mushrooms with candied pecans

Other Mushroom Recipes We Love:

Our Best Mushroom Recipe Yet?

We’re pretty excited about how this fall appetizer recipe turned out—let us know how it went for you! Snap a photo of your goat cheese stuffed mushrooms and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

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Pecan Stuffed Mushrooms

  • Serves: 6
  • Prep Time:  20 min
  • Cook Time:  30 min
  • Calories: 311


  • 1 lb mushrooms (about 25 large mushrooms)
  • 2 tbsp 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 oz 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


  1. Preheat oven to 350°F.
  2. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
  3. Heat butter over medium heat in a small skillet. Add in shallots, pecans, mushroom stems and garlic. Cook, stirring often, until everything has softened, a bout 5 minutes.
  4. 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.
  5. 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 tsp of filling. Place on center rack and bake from 20 minutes.
  6. 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.
  7. Once mushrooms are cooked, top with candied pecans and serve immediately. Enjoy!

Nutrition Info

  • Per Serving
  • Amount
  • Calories311
  • Protein10 g
  • Carbohydrates17 g
  • Total Fat23 g
  • Dietary Fiber3 g
  • Cholesterol27 mg
  • sodium335 mg
  • Total Sugars10 g

Pecan Stuffed Mushrooms

Questions & Reviews

Join the discussion below.

  • katie

    I want to prep these in advance. How long should I bake for from chilled, or should I raise temp to 375?

    Best results would be to let them come to room temp before baking them.

  • Carol

    Do you think I could make these in the morning for an evening dinner party?

    That should work ok Carol, hope you enjoy!

  • Diane

    What can be done ahead? How long to reheat? Thanks

    You can stuff the mushrooms ahead of time and then refrigerate them until you are ready to bake them. You can also make the candied pecans ahead of time and store them in an airtight container until you are ready to serve on top of the baked mushrooms. Reheat in the oven on 375. Place the mushrooms on a baking sheet and cover with foil (we recommend removing the pecan while reheating). Bake for 10-15 minutes until heated through. Hope you enjoy!

  • Cindy

    Any chance these can made ahead of time and frozen?

    I have never tested it. But it seems (based on a quick google search) that it would work! If you try it, let us know how it turns out!

  • Lesia

    This recipe is so good and so easy. It has depth without the meat. I had to bake 5 minutes longer because of the size of the mushrooms I used. I also added a pinch of cayenne to the carmelized pecans to get the sweet/spicy combo I love so much. This appetizer was a hit!

    Thanks Lesia! So happy you loved these and found it easy to make!

  • Kathy

    These have been on the menu many times since you posted the recipe. The mushrooms are delicious, and I make them exactly as written. Perfection!

    Thanks Kathy! We love to hear when someone keeps coming back to the same recipe, so glad you enjoy them!