Stuffed White Mushrooms With Pecans Recipe

Name: Stuffed White Mushrooms With Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, peeled and finely diced; 1 teaspoon kosher salt, divided; ⅛ teaspoon fresh ground white pepper; 2 small garlic cloves, grated; 40 large white mushrooms, stems removed, about 2 1/2 pounds; ¼ cup dry vermouth; 1 cup sour cream; ½ cup grated parmesan cheese; ½ cup Fisher Pecan Halves, coarsely chopped; 1 ¼ cups fresh breadcrumbs, toasted; 1 tablespoon balsamic vinegar

Servings: persons

2 tablespoons extra-virgin olive oil
1 medium yellow onion, peeled and finely diced
1 teaspoon kosher salt, divided
⅛ teaspoon fresh ground white pepper
2 small garlic cloves, grated
40 large white mushrooms, stems removed, about 2 1/2 pounds
¼ cup dry vermouth
1 cup sour cream
½ cup grated parmesan cheese
½ cup Fisher Pecan Halves, coarsely chopped
1 ¼ cups fresh breadcrumbs, toasted
1 tablespoon balsamic vinegar

1
Heat olive oil in a large saute pan over medium heat.
2
Add the diced onion.
3
Season with 1/2 teaspoon salt and pepper and cook until tender, 3-5 minutes.
4
Add the grated garlic and lower the heat to medium-low.
5
Add the mushrooms.
6
Season with remaining 1/2 teaspoon salt.
7
Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 5-8 minutes.
8
Add the Vermouth to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5-8 minutes.
9
Add the sour cream, reduce heat to low and allow it the sour cream to melt.
10
Remove 24 of the largest mushrooms from the pan, reserving sour cream mixture in pan.
11
Arrange the mushrooms on a baking sheet and set aside.
12
Preheat oven to 350F Remove remaining mushrooms from pan and place them on a cutting board, allow to cool slightly and roughly chop into smaller pieces.
13
Toss them in a bowl with the Parmesan cheese, pecans and breadcrumbs.
14
Stir in 1/4 cup of cooking liquid.
15
Fill each of the reserved mushroom halves with some of the stuffing.
16
Dont be afraid to press and mold the stuffing on top of each mushroom.
17
Bake in the oven 12 to 15 minutes or until hot and tops are browned.
18
Place the mushrooms under the broiler for a minute or two to brown tops, if needed.
19
Reheat reserved sour cream sauce and plate with stuffed mushrooms.
20
Drizzle with Balsamic vinegar and serve immediately.
21
Notes: Substitute white wine for vermouth, if desired.
22
Use lemon juice as a drizzle in place of Balsamic vinegar.

828

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 medium yellow onion, peeled and finely diced, 1 teaspoon kosher salt, divided, ⅛ teaspoon fresh ground white pepper, and more.

Yes, Stuffed White Mushrooms With Pecans falls under the General 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.

That's it — enjoy your meal!

Stuffed White Mushrooms With Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions