Pecan-Stuffed Mushrooms Recipe

Name: Pecan-Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
["Put oven rack in middle position in oven and preheat to 400u00b0F.", "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.", "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.", "Sprinkle insides of caps with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, then divide filling among the caps.", "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.", "To make ahead:", "Stuffed mushrooms can be put together, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking."]

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Pecan-Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pecan-Stuffed Mushrooms

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