To store in the fridge: Stuffed mushrooms will keep for 4 to 5 days in the fridge in an airtight container. To reheat stuffed mushrooms: When you’re ready to eat, just pop them in the microwave for 30 seconds to a minute. Make ahead tip for the holidays: You can assemble stuffed mushrooms up to 12 hours before you plan to serve them. Just store them in the fridge in an airtight container, then pop them in the oven right before you’re ready to eat. Note–you may need to add a few extra minutes to the baking time since they’ll be chilled.
sautéing
Avoid wet and soggy mushrooms by either chilling the filling before stuffing, or using a wire rack on top of the baking sheet to allow the mushroom juices to drain away as they cook. While it’s tempting to pack as much filling as possible, don’t overdo it. Stuff the mushrooms just until they’re slightly heaping—this ensures even cooking and avoids spilling since mushrooms will shrink slightly as they cook. Add more flavor into the filling by adding chopped sundried tomatoes, olives, crispy bacon bits, or other fresh herbs like chives, thyme, or rosemary.
To make the filling more flexible, you can substitute other nuts like walnuts for pecans.
If you’re not gluten-free, panko breadcrumbs are a traditional filler, though this version uses pecans.
Chop up other types of nuts like almonds or walnuts.