Nuts and Cream Stuffed Mushrooms

By Hklbrries

Ingredients

• 1 pound large white mushrooms
• 1 cup finely chopped pecans
• 3 tbsp chopped fresh parsley
• 1/4 tsp chopped fresh thyme
• Pinch of salt
• Dash of pepper
• 1/4 cup softened cream cheese
• 1 garlic clove, minced to a paste
• 1/2 cup heavy cream

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 F.

Rinse mushrooms and pat dry. Remove stems from mushrooms and chop enough to make 1 cup. Arrange the caps in a shallow baking dish.

Mix the chopped stems, pecans, parsley, thyme, salt, pepper, cream cheese and garlic together. Spoon into the mushroom caps.

Pour cream over the mushrooms and bake for 20 to 25 minutes, basting with the cream once or twice.

Serve warm.