Pear & Parmesan Stuffed Mushrooms

Pear & Parmesan Stuffed Mushrooms

4 4
  • Preparation Time

    10 mins

  • Cooking Time

    15 mins

  • Recipe Serves



  • 1 package (500 g.) white button mushrooms
  • 3 Tbsp. (45 mL) Becel® Buttery Taste margarine*
  • 1 large pear, peeled, cored and finely chopped
  • 1 large shallot or 1 small onion, finely chopped
  • 1/4 cup (60 mL) shredded Parmigiano-Reggiano cheese
  • 1 Tbsp. (15 mL) finely chopped fresh parsley leaves (optional)
  • 1/4 tsp. (1 mL) salt
  • 1/8 tsp. (0.5 mL) ground black pepper


Step 1

Preheat oven to 400°F (204°C).

Step 2

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

Step 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*.

Step 4

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

Step 5

Garnish, if desired, with Parmesan cheese shavings.

Recipe Tip:

*TIP: Recipe can be made up to 1 day ahead up to this point. Refrigerate stuffing until ready to bake. Continue as above.

*Becel® Gold in Quebec

Please see nutrition information for sodium content.

Nutritional Information:

Recipe : Pear & Parmesan Stuffed Mushrooms
Recipe Serves : 6

2 mushroomsAmount% Daily Value
Calories from Fat:60  
Total Fat:7 g 
Saturated Fat:1.5 g 
Trans Fat:0 g 
Polyunsaturated Fat:2 g 
Monounsaturated Fat:3.3 g 
Cholesterol:0 mg 
Sodium:200 mg 
Total Carbs:10 g 
Dietary Fiber:2 g 
Sugars:5 g 
Protein:3 g 
Vitamin A: 8 %
Vitamin C: 6 %
Calcium: 6 %
Iron: 4 %
Omega-3:0.5 g 
Omega-6:1.6 g