Pear & Parmesan Stuffed Mushrooms

Pear & Parmesan Stuffed Mushrooms

25-minute recipe Serves 6
At your next dinner party impress your friends and family with this appetizer that is a delicious blend of sweet and savoury.
25-minute recipe Serves 6


1 pkg
3 tbsp
1 lrg
1 lrg
1 tbsp
1/4 tsp
1 Pinch


Prep: 10-minute | Cook: 15-minute
  • 1

    Preheat oven to 400°F (204°C).

  • 2

    Remove and finely chop mushroom stems (about 1-1/4 cups/ 300mL); reserve mushroom caps.

  • 3

    Melt Becel® Buttery Taste margarine in large nonstick skillet over medium-high heat and cook chopped stems, pear and shallot, stirring occasionally, 5 minutes or until tender. Stir in cheese, parsley, salt and pepper.

  • 4

    Evenly stuff reserved mushroom caps with pear mixture, then arrange on baking sheet. Bake 15 minutes or until mushrooms are tender.

  • 5

    Garnish, if desired, with Parmesan cheese shavings.

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Last updated: October 27th, 2020

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