Best Pecan Stuffed Mushrooms Recipes

BACON-PECAN STUFFED MUSHROOMS

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.

CHEDDAR PECAN STUFFED MUSHROOMS

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.

PECAN-STUFFED MUSHROOMS

Steps:

• Put oven rack in middle position in oven and preheat to 400°F.
• Trim ends of mushroom stems and separate caps and stems, reserving both. Arrange caps, stemmed sides up, in a buttered 13"x9" shallow baking dish.
• Finely chop stems(or process in food processor), then cook with garlic and oregano in butter(or olive oil) in a 10" heavy skillet over medium heat, stirring frequently, until lightly browned, about 5 minutes. Stir in pecans, bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently, 1 minute. Stir in 1/3 cup half and half 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 the caps.
• Drizzle mushrooms with the 2/3 cup cream and bake until filling is browned and caps are tender, about 30 minutes. Sprinkle over parsley to garnish. Serve mushrooms drizzled with pan juices.
• To make ahead:.
• Stuffed mushrooms can be put together, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking.

PECAN-STUFFED MUSHROOMS

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.

STUFFED WHITE MUSHROOMS WITH PECAN BREADCRUMBS

Steps:

• Preheat oven to 350 degrees F.
• For the mushrooms: Rough chop half of the mushrooms. Heat a large saute pan over medium heat. Add 2 tablespoons of the olive oil and when hot, add the diced onion. Season with salt and pepper and cook until tender, 8 to 10 minutes. Add the garlic and lower the heat. Add the chopped mushrooms and cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes. Add half the white wine and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning and adjust as needed. Add the sour cream, thyme and 1 tablespoon of the butter and allow it to melt over low heat. Remove from heat and reserve.
• In a separate pan, heat the remaining 2 tablespoons olive oil over medium heat. When the oil is hot, add the whole stemmed mushrooms stem ends up. Saute for 5 to 8 minutes and then turn over and continue to cook for another 5 minutes. Add the remaining white wine and cook until the liquid has reduced by two-thirds. Add the remaining tablespoon butter and season with salt and pepper. Remove from the heat and reserve.
• For the breadcrumbs: In a medium skillet over medium heat, add the butter and olive oil. Add the breadcrumbs and pecans and saute the mixture until it's golden brown, about 4 minutes. Season with salt. Set aside.
• Bake and serve: Arrange the reserved stemmed and partially cooked mushrooms on a baking sheet and stuff them with the chopped mushroom and onion mixture. Bake for 12 to 15 minutes. Remove the mushrooms, set the oven to broil, top them with the breadcrumb mixture and place under the broiler until the tops are golden brown, about 1 minute. Serve immediately.

PECAN CHEDDAR STUFFED MUSHROOMS

Steps:

• Clean mushrooms. Remove stems, chop them finely and set them aside.
• In large skillet, melt butter. Brush the outside of the mushroom caps with butter and place on cookie sheet.
• To the remaining butter, add garlic, onions and mushroom stems. Cook for three minutes, then add remaining ingredients, stirring lightly.
• Fill caps, piling high.
• Bake at 350 for 20-30 minutes, depending on the size of the caps.

SPINACH & PECAN STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 375.
• Place portabella mushrooms, gills up, in a greased baking dish. Set aside.
• Heat oil in a large frying pan over medium heat.
• Add onions and thyme to pan and cook until onions are translucent.
• Add garlic to pan and cook until softened, approximately 2 minutes. Be careful not to burn your garlic.
• Add spinach and breadcrumbs to pan.
• There will probably be little to no liquid in the pan at this point so you will need to add some water to moisten the breadcrumbs. Add a little at a time until the mixture is able to hold itself together nicely. If you add too much water, just keep the pan over the heat until the water has evaporated sufficiently.
• Add the pecans.
• Remove pan from heat and add parmesan cheese.
• Salt and pepper to taste.
• Divide mixture and mound over the portobello mushrooms.
• Add a very light sprinkle of parmesan over the tops, merely for decoration, if you like.
• Bake for 30 minutes until mushrooms are cooked through.

BACON PECAN-STUFFED MUSHROOMS

Steps:

• Preheat oven to 350°F. Remove stems from mushrooms; set caps aside for later use. Finely chop the stems. Cook and stir stems and onions in hot oil in skillet on medium-high heat until tender. Remove from heat; stir in bread crumbs, egg, bacon and pecans.
• Spoon into mushroom caps; place on baking sheet.
• Bake 15 to 20 min. or until heated through. Serve warm.

PECAN-STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees and with 1 tablespoons of the butter, lightly butter a 13 x 9 inch shallow baking dish.
• Trim the ends from mushrooms stems and carefully separate the caps and steps, reserving both.
• Place the caps, stemmed sides up in the prepared dish.
• Melt remaining butter in a heavy skillet over moderate heat, finely shop the stems and add to melted butter along with the minced garlic and oregano or sage; cook, stirring frequently, until lightly browned, about 5 minutes.
• Stir in the pecans, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring frequently for 1 minute; slowly add in 1/3 cup cream and bring to a gentle simmer, remove from heat.
• Sprinkle the inside of the mushrooms caps with remaining salt and pepper, divide the filling among caps, drizzle with remaining 2/3 cup cream and bake until filling is browned and mushrooms caps are tender, about 30 minutes.
• If desired, stuff mushrooms and reserve the 2/3 cup cream, cover dish and place in refrigerator for up to 24 hours. Remove from refrigerator and allow to sit at room temperature for 30 to 45 minutes, drizzle with cream and bake as directed above.
• Serve warm drizzled with pan juices.