Pecan Stuffed Mushrooms

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

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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