|Fresh mushrooms||12 Large, cleaned|
|Butter||2 Tablespoon, softened|
|Garlic||1⁄2 Clove (2.5 gm), minced|
|Pecans||1⁄2 Cup (8 tbs), finley chopped|
|Parsley||1 1⁄2 Tablespoon, chopped|
|Heavy cream||1⁄2 Cup (8 tbs)|
Remove stems from mushrooms; finely chop enough stems to make 1/4 cup; salt caps lightly.
Mix butter with garlic, salt, thyme, pecans, parsley, and chopped mushroom stems until well blended.
Heap mixture into mushroom caps and place in a shallow baking dish.
Pour cream over all.
Heat in a 350Â°F oven 20 minutes, or until mushrooms are tender, basting several times.