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.
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Frank Pollard
[email protected]Thank you for sharing this recipe! I'm always looking for new and delicious ways to cook mushrooms.
Hadi Facts
[email protected]I'm going to make these mushrooms for my next party. I know they'll be a hit!
Samsung J7prime
[email protected]These mushrooms look delicious! I can't wait to try them.
Melissa Martinez
[email protected]I'm on a low-carb diet. Do you have any suggestions for a low-carb version of this recipe?
jobayer jobayer
[email protected]Can these mushrooms be made ahead of time?
Denny Perry
[email protected]I'm allergic to pecans. Do you have any suggestions for a substitute?
JacChiOby Ikocha101
[email protected]These mushrooms are a great way to use up leftover pecans.
Chef Enrique A Vargas
[email protected]I made these mushrooms for a vegan friend and they loved them! I used vegetable broth instead of chicken broth.
Eunice Wisdom
[email protected]I had trouble finding pecan halves. I ended up using chopped pecans, which worked fine.
MAD7X Lama
[email protected]The mushrooms were a bit dry. I think I would have added more butter or oil to the pan.
Nazli Malik
[email protected]These mushrooms were a little too sweet for my taste. I think I would have preferred a more savory stuffing.
Linah Samboko
[email protected]I'm not a big fan of mushrooms, but I loved these! The pecan stuffing really made the dish.
Muhammad Ayyan Hassan
[email protected]These mushrooms are the perfect appetizer for any occasion. They're easy to make and always a crowd-pleaser.
Md Mohib Ullah
[email protected]I made these mushrooms for a party and they were a huge hit! Everyone loved them. They're so easy to make and they look so elegant.
Roshaf Noor Bakht
[email protected]I love the combination of flavors in this dish. The mushrooms are earthy and savory, while the pecan stuffing is sweet and nutty. It's a perfect balance.
Salman zahoor
[email protected]These mushrooms were delicious! I made them for a potluck and they were gone in minutes. I will definitely be making them again.
Amanda Hidalgo
[email protected]I've made these mushrooms several times now and they are always a crowd-pleaser. The combination of the savory mushrooms and the sweet pecan stuffing is irresistible. I like to serve them as an appetizer or side dish.
Tavon Chamber
[email protected]These pecan-stuffed mushrooms were a hit at my party! They were easy to make and so delicious. I used a variety of mushrooms, including cremini, shiitake, and oyster, and they all worked well. The pecan stuffing was rich and flavorful, and the mushro