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Pecan-Stuffed Mushrooms

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Ingredients

Adjust Servings:
24 baby portabella mushrooms, with stems (1 1/2-inch to 2-inch wide)
2 tablespoons olive oil, plus additional for greasing dish (original recipe called for unsalted butter-use if you wish or use 1/2 butter, 1/2 olive oil)
1 - 2 large garlic clove, minced
1 1/2 teaspoons finely chopped fresh oregano (or 1/2 tsp. dried)
1 cup pecans, finely chopped (4 oz.)
2 tablespoons breadcrumbs
1/2 teaspoon salt (or more to taste)
1/4 teaspoon black pepper
1/3 cup half-and-half
2/3 cup heavy cream
parsley, chopped to garnish

Nutritional information

276.8
Calories
204 g
Calories From Fat
22.8 g
Total Fat
6.8 g
Saturated Fat
30.9 mg
Cholesterol
205.9 mg
Sodium
15.6 g
Carbs
4.9 g
Dietary Fiber
7.1 g
Sugars
7.8 g
Protein
303g
Serving Size

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Pecan-Stuffed Mushrooms

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    How do I print the recipe?

    • 80 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Pecan-Stuffed Mushrooms, A delicious recipe adapted from Gourmet magazine Here’s what they say: Baked creminis bursting with a buttery pecan and garlic stuffing make for eye candy just waiting to be devoured , How do I print the recipe?, I made these for the first time for our Thanksgiving guests and they were a hit The nuttiness of the pecans and the oregano were lovely with the white mushrooms used (I definitely added more oregano and salt than the recipe called for) Next time I may try drizzling butter over the mushrooms rather than the heavy cream, as I dont feel that this added very much Although it did absorb some flavor, unless you spoon it over the mushrooms to distribute it, there wasnt an easy way to eat this as a sauce and for the most part it just tasted like cream Overall, this is a great recipe and Ill be adding it to my list of favorite entertaining appetizers!


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    Steps

    1
    Done

    Put Oven Rack in Middle Position in Oven and Preheat to 400f.

    2
    Done

    Trim Ends of Mushroom Stems and Separate Caps and Stems, Reserving Both. Arrange Caps, Stemmed Sides Up, in a Buttered 13"x9" Shallow Baking Dish.

    3
    Done

    Finely Chop Stems(or Process in Food Processor), Then Cook With Garlic and Oregano in Butter(or Olive Oil) in a 10" Heavy Skillet Over Medium Heat, Stirring Frequently, Until Lightly Browned, About 5 Minutes. Stir in Pecans, Bread Crumbs, 1/4 Teaspoon Salt, and 1/8 Teaspoon Pepper and Cook, Stirring Frequently, 1 Minute. Stir in 1/3 Cup Half and Half and Bring to a Simmer, Then Remove from Heat.

    4
    Done

    Sprinkle Insides of Caps With Remaining 1/4 Teaspoon Salt and 1/8 Teaspoon Pepper, Then Divide Filling Among the Caps.

    5
    Done

    Drizzle Mushrooms With the 2/3 Cup Cream and Bake Until Filling Is Browned and Caps Are Tender, About 30 Minutes. Sprinkle Over Parsley to Garnish. Serve Mushrooms Drizzled With Pan Juices.

    6
    Done

    to Make Ahead:

    7
    Done

    Stuffed Mushrooms Can Be Put Together, but not Baked, 1 Day Ahead and Chilled, Covered. Bring to Room Temperature Before Baking.

    Avatar Of John Gonzalez

    John Gonzalez

    Mexican cuisine expert infusing his dishes with authentic and bold flavors.

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