Stuffed Mushrooms with Pear & Parmesan

  • Cooking time15
  • Prep time10
  • Servings6
recipe image Stuffed Mushrooms with Pear & Parmesan


  • 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
  • 0.25 cup shredded Parmigiano-Reggiano cheese
  • 1 Tbsp. finely chopped fresh parsley leaves (optional)
  • 0.25 tsp. salt
  • 0.13 tsp. ground black pepper


Preheat oven to 400°F (204°C). Remove and finely chop mushroom stems (about 1-1/4 cups/ 300mL ); reserve mushroom caps. 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*. Evenly stuff reserved mushroom caps with pear mixture, then arrange on baking sheet. Bake 15 minutes or until mushrooms are tender. Garnish, if desired, with Parmesan cheese shavings.