Pear & Parmesan Stuffed Mushrooms

Ready in
25 min
At your next dinner party impress your friends and family with this appetizer that is a delicious blend of sweet and savoury.

Serving Size


Estimated Cost*


Per Serving

Prep Time

10 min

Cooking Time

15 min

Price/Availability Effective Date: February 10, 2014


1 pkg Mushrooms white button
3 tbsp Becel® Buttery Taste margarine
1 lrg Pears peeled, cored and finely chopped
1 lrg Shallots or 1 small onion, finely chopped
0.25 cup Parmigiano-Reggiano cheese shredded
1 tbsp Fresh Parsley finely chopped (optional)
0.25 tsp Salt
1 Pinch Ground Black Pepper


  1. Preheat oven to 400° F (204° C).
  2. Remove and finely chop mushroom stems (about 1 1/4 cups/ 300 mL ); 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.
  6. *Becel® Gold in Quebec

Recipe notes

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

+Not available at Walmart.
++Available in select stores only.

* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or for availability.

This article is intended as general information. Always be sure to read and follow the label(s)/instruction(s) that accompany your product(s). Walmart will not be responsible for any injury or damage caused by this activity.



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