Pecan Stuffed Mushrooms

By Tufgrlz

Baked ceminis bursting with a buttery pecan and garlic stuffing make for eye candy just waiting to be devoured.

Ingredients

• 24 cremini or baby bell mushrooms with stems
• 2 Tbs. butter, pluss additional for buttering dish
• 1 large garlic clove, minced
• 1 1/2 tsp. finely chopped fresh oregano
• 1 cup pecans, finely chopped
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 cup heavy cream

Preparation

Step 1

Put oven rack in middle position and preheat oven to 400. Trim ends of mushroom stems and carefully separate caps and stems, reserving both. Arrange caps, stemmed sides up, in a buttered shallow baking dish.

Finely chop stems, then cook with garlic and oregano in butter in heavy skillet over moderate heat, stirring frequently, until lightly browned, about 5 minutes. Stir in pecans, 1/4 tsp salt, and 1/8 tsp. pepper and cook, stirring frequently, 1 minute. Stir in 1/3 cup cream and bring to a simmer, then remove from heat.

Sprinkle insides of caps with remaining 1/4 tsp. salt and 1/8 tsp. black pepper, then divide filling among caps. Drizzle muchrooms with remaining 2/3 cup cream and bake until filling is browned and caps are tender, about 30 minutes. Serve mushrooms drizzled with pan juices.