Pecan-Stuffed Mushrooms

So Tasty!

I made this as an appetizer for a small dinner party Friday night. They were a huge hit so thanks to Martha for the recipe I adapted. This recipe serves 8.

Pecan-Stuffed Mushrooms

INGREDIENTS
24 cremini of baby bella mushrooms with stems (1 1/2 - 2 inch wide)
2 Tbsp unsalted butter + some for dish
1 minced garlic clove
1 1/2 tsp finely chopped oregano
4 oz (1 cup) pecans, finely chopped
1/2 tsp salt
1/4 tsp back pepper
1/3 cup cream
2 Tbsp Parmesan

Preheat to 400. Trim ends of mushrooms stems and separate stems from caps, reserving them. Arrange caps in a buttered shallow baking dish.

Finely chop stems, then cook with garlic and oregano over moderate heat, stirring until lightly browned, 5min. Stir in pecans, S&P and cook stirring for 1 min. Stir in cream and bring to a simmer, then remove from heat. Add Parmesan.

Filling? Filling.

Sprinkle inside of caps with salt then divide filling between caps. Bake until browned and caps are tender, 30min. Serve drizzled with pan juices.

(These can be assembled the day before and refrigerated. Bring to room temp before baking)