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Stuffed Mushrooms with Pear & Parmesan

When we make this mushroom dish for guests, we never tell them what’s inside – we just serve and wait for their eyes to widen in delight.

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  • Cooking time15 min
  • Prep time10 min
  • ServingsPortions 6
recipe image Stuffed Mushrooms with Pear & Parmesan


  • 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

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  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.
*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.

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