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Stuffed Mushrooms with Pear & Parmesan

  • Cooking time15 min
  • Prep time10 min
  • Recipe serves 6


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

Nutrition facts

Calories from Fat60.00
Total Fat7.00 g
Saturated Fat1.500 g
Trans Fat0.000 g
Polyunsaturated Fat2.000 g
Monounsaturated Fat3.300 g
Cholesterol0 mg
Sodium200 mg
Total Carbs10.00 g
Dietary Fiber2.0 g
Sugars5.00 g
Protein3.00 g
Calcium6 %
Iron4.00 %
Omega-30.50 g
Omega-61.60 g
Vitamin C6.0 %
Vitamin A8.0 %


  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.