Pecan Stuffed Mushrooms

Story by Natalie
Pecan Stuffed Mushrooms
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This post is sponsored by the American Pecan Council

Not only are these pecan and goat cheese stuffed mushrooms completely delicious, they’re also nutritious and easy enough to make for a crowd. All of which adds up to the perfect dish for all those holiday parties you have coming up.

Pecan Stuffed Mushrooms

Stuffed mushrooms

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!)

Pecan Stuffed Mushrooms

What’s up with the Pecans?

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…

Pecan Stuffed Mushrooms

What do you put in 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 (totally optional)
  • Pecans (holy YUM)
  • Goat Cheese (can’t live without it)

But aren’t stuffed mushrooms a pain? Nope! Here’s how we make these easy 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.
Pecan Stuffed Mushrooms

How long do you cook stuffed mushroom?

Because your filling is already cooked you only want to bake them until the filing is hot, the cheese is melted, 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!

And don’t forget to check out the Super American Pecan-a-thon and #PledgePecans

Pecan Stuffed Mushrooms

Serves 6


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. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
  2. Heat butter over medium heat in a small skillet. Add in shallots, pecans, mushroom stems and garlic. Saute until everything has softened. About 5 minutes.
  3. Add warm ingredients to a medium sized mixing bowl and stir in goat cheese, parsley and bread crumbs.
  4. Preheat oven to 350°F.
  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 cooked heat honey and olive oil and 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!