Hot Cheddar Stuffed Mushrooms


  • 1 1/2 lbs. fresh mushrooms, large
  • 8 tablespoons butter, divided
  • 1 cup onions, chopped fine
  • 1/2 cup panko bread crumbs
  • 1/2 cup dried bread crumbs
  • 1 cup grated cheddar cheese
  • 1/2 cup chopped U.S. pecans
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


Prepare mushrooms by removing stems. Chop stems finely and set aside. Wipe mushroom caps clean with a damp paper towel.

In a large skillet, melt 4 tablespoons of the butter on medium heat. Add caps and toss gently to coat; sauté for about 3 minutes. Place on a lightly buttered baking dish.

Melt the remaining butter in the skillet on medium heat. Add the onions and the reserved mushroom stems; sauté for 2 minutes. Add bread crumbs, cheese, parsley, nuts, salt and pepper; stir lightly.

Spoon filling into mushroom caps. Bake in a preheated 350 degree oven until hot, about 20 minutes. Serve hot.