Best 3 Pecan Stuffed Mushrooms Recipes
Pecan stuffed mushrooms are a delicious and elegant appetizer or side dish that can be enjoyed by people of all ages. The combination of savory mushrooms, creamy cheese, and crunchy pecans creates a flavor that is both satisfying and sophisticated. With endless variations of stuffing, these mushrooms can be customized to suit any taste preference, making them a versatile addition to any menu. Whether you're hosting a special occasion dinner or simply looking for a fun and easy snack, pecan stuffed mushrooms are sure to impress.
Check out the recipes below so you can choose the best recipe for yourself!
CHEDDAR PECAN STUFFED MUSHROOMS
In my husband's family, we have a tradition of making a variety of appetizers as our meal for Christmas Eve. My sister-in-law brought these one year and they have been one of our favorites ever since. I don't generally use the large stuffing mushrooms, though you can if you're serving this as a first or second course in a formal dinner. Instead I use regular button mushrooms so 15 or so people can have two or three each.
Provided by Teressa DeJong Drenth
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 55m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Remove and finely chop stems from mushrooms.
- Melt butter in a large skillet over low heat; brush mushroom caps with melted butter and place onto a baking sheet. Raise heat to medium; cook and stir chopped mushroom stems, green onion, and garlic in the butter remaining in the skillet for 3 minutes. Lightly stir bread crumbs, Cheddar cheese, pecans, salt, and black pepper into the mixture. Generously fill the mushroom caps with stuffing, piling it high.
- Bake in the preheated oven until stuffing is hot, the cheese has melted, and mushrooms are cooked through, 20 to 30 minutes.
Nutrition Facts : Calories 131.5 calories, Carbohydrate 4.6 g, Cholesterol 24.2 mg, Fat 11.5 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 5.7 g, Sodium 201.2 mg, Sugar 1 g
BACON-PECAN STUFFED MUSHROOMS
When I had my kitchen remodeled, I lost the recipe for these mushrooms. But I'd shared it so many times, I had no trouble finding someone to "lend" it back to me. -Beverly Pierce, Indianola, Mississippi
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat broiler. In a large skillet, heat 2 tablespoons butter and oil over medium-high heat. Add mushroom caps; cook 2 minutes on each side. Sprinkle with salt. Remove with tongs; drain on paper towels, stem side down., In same pan, heat remaining butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat; stir in remaining ingredients. Spoon into mushroom caps., Place on a broiler pan. Broil 5 in. from heat 2-3 minutes or until filling is browned.
Nutrition Facts : Calories 184 calories, Fat 16g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 277mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
PECAN-STUFFED MUSHROOMS
Categories Mushroom Nut Appetizer Bake Thanksgiving Vegetarian Stuffing/Dressing Pecan Fall Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (first course) servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Trim ends of mushroom stems and carefully separate caps and stems, reserving both. Arrange caps, stemmed sides up, in a buttered 13- by 9-inch shallow baking dish.
- Finely chop stems, then cook with garlic and oregano in butter in a 10-inch heavy skillet over moderate heat, stirring frequently, until lightly browned, about 5 minutes. Stir in pecans, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently, 1 minute. Stir in 1/3 cup cream 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 caps. Drizzle mushrooms with remaining 2/3 cup cream and bake until filling is browned and caps are tender, about 30 minutes. Serve mushrooms drizzled with pan juices.
Tips:
- Choose the right mushrooms. For this recipe, you'll want to use large, firm mushrooms with intact stems. Cremini or Portobello mushrooms are both good options.
- Prepare the mushrooms properly. Before you stuff the mushrooms, you'll need to clean them and remove the stems. To clean the mushrooms, simply wipe them down with a damp paper towel. To remove the stems, use a sharp knife to cut around the base of the stem.
- Make sure the stuffing is well-seasoned. The stuffing is what gives these mushrooms their flavor, so make sure it's well-seasoned. You can use a variety of herbs and spices to flavor the stuffing, such as garlic, thyme, paprika, and onion powder.
- Don't overcook the mushrooms. Mushrooms are delicate, so they don't need to be cooked for long. Once the stuffing is cooked through, the mushrooms are done.
Conclusion:
Pecan-stuffed mushrooms are a delicious and elegant appetizer that is perfect for any occasion. They are easy to make and can be prepared ahead of time. Plus, they are a great way to use up leftover pecans. So next time you're looking for a tasty and impressive appetizer, give pecan-stuffed mushrooms a try.
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