Ingredients

• 15 Large Baby Bell Mushrooms
• 3 Tbsp Butter
• 2 Garlic Cloves
• 1 Small Yellow Onion
• 1 Tsp Sea Salt
• 1/2 Tsp Black Pepper
• 4 Oz Cream Cheese
• 1/2 Cup Grated Parmesan Cheese
• 1/3 Cup Chopped Pecans
• 3 Tbsp Fresh Parsley

Directions

1. Preheat oven to 400 degrees.
2. De-stem mushrooms, set aside tops and chop stems.
3. Take you 3.5 quart sauté pan and heat up your pan on medium heat. Add in butter and chopped mushroom stems. Sauté for 3-5 minutes. Add in chopped onion, garlic cloves, salt and pepper. Cooking until onion is soft and opaque.
4. In your 4 Quart Mixing Bowl add in stove top mixture to softened cream cheese, parmesan and chopped pecans. Mix until well combined and fill mushroom tops!
5. Place your stuffed mushrooms into your 9x13 bake and roast pan and bake in oven for 20-25 min.
6. Sprinkle fresh parsley and serve!
7. Enjoy!