Stuffed Mushrooms

20 baby bell or cremini mushrooms ▢2 tablespoons butter ▢2 garlic cloves, minced ▢½ medium onion, finely diced ▢½ teaspoon kosher salt ▢¼ teaspoon freshly ground black pepper ▢4 ounces cream cheese, softened ▢⅓ cup freshly grated parmesan cheese, grated ▢⅓ cup whole pecans, roughly chopped ▢¼ cup finely chopped fresh parsley, plus more for garnish

Preheat oven to 400°F (200°C). Grease a baking sheet with a little olive oil. Remove the stems from the mushrooms, finely chop them, and set aside. Mushrooms on a wooden board for stuffed mushrooms. Melt the butter in a medium skillet over medium heat. Add the chopped mushroom stems and cook for 5 minutes, or until most of the moisture is gone. Add the onion, garlic, salt, and pepper, and cook for another 1 to 2 minutes, until the onion has softened. Transfer the mushroom mixture to a mixing bowl, and let it cool slightly. A pan sauteing mushroom filling for stuffed mushrooms To the mixing bowl, add the cream cheese, parmesan (reserve 1 tablespoon), parsley, and pecans (reserve 1 tablespoon). Stir until well combined. Ingredients for stuffed mushroom filling in a bowl. Fill mushroom caps with the cheese filling, and evenly sprinkle the tops with the reserved parmesan and chopped pecans. Stuffing mushrooms on a metal sheet pan. Bake for 20 to 25 minutes, or until the top is golden and the mushrooms are slightly soft. Garnish with extra parsley to serve.