Pecan lemon rosemary stuffed mushrooms

I just got home from an insane day at work. Its cold and rainy outside. I still have to clean up my apartment and pack for Thanksgiving. I seriously cannot wait to be on the train headed home for the weekend. I want to head to the gym in a bit but I need a break from my day. I’ve got my hot water with lemon (sounds weird, so good) and I’m taking a break to write a blog post. Stuffed mushroom.


Let me start by apologizing. I failed to take even half way decent pictures of these. Seriously. I mean, you’ll see. I meant to take pictures when I put them on a serving plate at Megan’s but I totally forgot. You’ll just have to take my word for it that they were good.


Or… OR!!!!… Addi, Ken, Megan, Caitlin or someone else who had one could comment…


I decided to make these after I saw this over at KathEats. They looked so good and seemed really easy to make. (Haha, and I usually say I don’t like mushrooms. They’re growing on me though.) I had to amend the ingredients based on what I have. I used rosemary and pecans instead of sage and almonds. I also decided not to make the bacon ones because I wouldn’t know what to do with the rest of the bacon. Thanks to Kath for the inspiration.

Here they are precooking:

Here they are post oven:


Pecan Lemon Rosemary Stuffed Mushrooms

Prep time: 15 minutes

Cook time: 30 minutes

Yields: about 20 mushrooms (however many fits in 2 pints)


  • 2 pints of Mushrooms, rinsed and dried
  • 2 tablespoons Olive Oil
  • 8 oz Goat Cheese
  • 2 Tbsp chopped Rosemary
  • 1/4 cup chopped Pecans
  • 1 tsp Honey
  • Zest from 1 lemon
  • Juice from 1 lemon
  • 1/4 tsp Salt
  • 3 grinds of pepper


  • Preheat oven to 375 degrees
  • Rinse and dry mushrooms.
  • Coat mushrooms in olive oil and place on a baking sheet.
  • Soften goat cheese either on the counter or in the microwave for a few seconds.
  • Mix goat cheese with rosemary, pecans, honey, lemon juice and zest, salt, and pepper.
  • Scoop goat cheese mixture onto mushrooms
  • Bake for 30 minutes at 375 degrees.
  • Serve warm.


And I swear, they will look more appetizing than my pictures make them look. 😦

These are really easy and would make a super great appetizer for any Thanksgiving meal, if you’re looking for last minute ideas.


Also, check back in tomorrow. My friend, Addi, had a recipe she wanted to share with me. I asked if she wanted to do a guest post. Tomorrow will be “Roasted Veggies in a Foil Pouch a la the Bronx” brought to you by Addi.


Get ready for Thanksgiving!!!!!!


4 responses

  1. THESE WERE AMAZING! I only got one but it made quite an impact. Especially the tartness/smoothness of the cheese. You were also spot on with the mushroom texture. YUM!

  2. Oh my goodness these are truly wonderful! I do not like mushrooms or goat cheese and I was in love with this appetizer after the first bite! Way to go Katie!

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