Maika’i Glazed Pecan Stuffed Mushrooms

October 18, 2021 / By Foodland

Maika’i Glazed Pecan Stuffed Mushrooms

“Bite-sized, buttery and full of creamy, delicious goat cheese with a hint of sweet pecans. Yum! This dish delivers on all the best flavors and looks impressive too!”
- Rebekah DeCosta, Senior Chef De Cuisine
Course Appetizer, Snack
Servings 6 Servings


  • 2 pounds baby portabella mushrooms or button mushrooms
  • 1 teaspoon Maika'i Garlic(chopped)
  • 0.5 cup Maika'i Glazed Pecans(chopped and save an additional 25 whole pecan pieces)
  • 8 ounces goat cheese
  • 1 tablespoon fresh sage
  • 4 tablespoons olive oil
  • 0.25 teaspoon Salt
  • 0.25 teaspoon Black Pepper


  1. Preheat oven to 350F.
  2. Prep mushrooms by carefully breaking off stems. Chop stems fine, discarding tough stems.
  3. In a small skillet, heat oil over medium heat. Add garlic, pecans, mushrooms stems and sage. Cook, while stirring often, for about 5 minutes or until everything has softened.
  4. In a medium-sized bowl, mix together the mushroom stem mixture, goat cheese, salt and black pepper until well combined. Set aside.
  5. Place mushroom caps on a large baking sheet. Working with one mushroom at a time, brush both inside and outside with oil and stuff with 1 teaspoon of filling. Place on center rack and bake for 20 minutes or until cheese turns a nice golden brown.
  6. Once mushrooms are cooked, top with a whole glazed pecan.
  7. Serve.
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