Ingredients

8 White mushrooms 2 tablespoons of Olive oil 2 Garlic cloves, minced ½ medium Onion, finely diced ¼ teaspoon Kosher Salt ¼ teaspoon freshly ground Black pepper 2 ounces Cream Cheese, softened ¼ cup freshly grated Parmesan cheese ½ cup whole Pecans, roughly chopped ¼ cup finely chopped fresh Parsley, plus more for garnish

Instructions

1. Remove the base of each mushroom and scoop out some of the center. Finely chop the mushroom stems and set aside. Place the mushroom caps (so they are not touching) on a rimmed cookie sheet lined with foil or in a greased baking dish.

2. Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the chopped mushroom stems and cook for 5 minutes, or until most of the moisture is gone. Add the finely diced onion, garlic, salt, and pepper, and cook for another 1 to 2 minutes, until the onion has softened. Transfer the mushroom mixture to a mixing bowl and let it cool slightly.

3. To the mixing bowl, add the cream cheese, Parmesan (reserving 1 tablespoon), parsley, and pecans (reserving 1 tablespoon). Stir until well combined.
4. Fill the mushroom caps with the cheese filling, and evenly sprinkle the tops with the reserved Parmesan and chopped pecans.

5. Bake at 400˚F for about 20 to 25 minutes, or until the top is golden and the mushrooms are slightly soft. Garnish with extra parsley before serving.

6. Enjoy your meal!