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Mushroom Caps Stuffed With Pecans

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Ingredients
  Mushrooms 25 Medium
  Sweet butter 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), finely chopped
  Finely chopped pecans 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Dried thyme 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Heavy cream/Whipping cream 2 Tablespoon
Directions

1. Preheat oven to 350°F (180°C).
2. Remove mushroom stems, finely chop them, and set aside. Wipe caps with damp cloth and arrange in a shallow baking dish, hollow side up.
3. In a skillet, over medium heat, melt butter; add mushroom stems, garlic, pecans, parsley, thyme, salt and pepper. Cook until moisture evaporates, about 5 minutes.
4. Stir in whipping cream until mixture is combined, about 1 minute. Remove from heat.
5. Heap mixture into mushroom caps and bake 10 minutes, until heated through.

Recipe Summary

Method: 
Baked
Ingredient: 
Mushroom

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