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