Best Stuffed White Mushrooms With Pecan Breadcrumbs Recipes

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.

STUFFED WHITE MUSHROOMS WITH PECANS

Steps:

• 1. Heat a large saute pan over medium heat. Add the olive oil and the diced onion. Season with salt and pepper and cook until tender, 3-5 minutes. Add the grated garlic and lower the heat. Add the mushrooms. Season with salt and pepper. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 5-8 minutes.
• 2. Add the Vermouth to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5-8 minutes. Taste for seasoning. Add the sour cream and allow it to melt over low heat. Remove and reserve half (20) of the mushrooms.
• 3. Preheat oven to 350 degrees F. Preheat the broiler. When the mushrooms have cooled slightly, place half of them (20 mushrooms) on a flat surface and roughly chop to break them into smaller pieces. Toss them in a bowl with the Parmesan cheese, pecans and breadcrumbs.
• 4. A test run: Place a little bit of the stuffing on a baking sheet and place in the oven. Cook for a few minutes and taste for seasoning. Add more salt, cheese or even olive oil if the texture or flavor isn't quite where you want it to be. Fill each bottom of the reserved mushroom halves (remaining 20 mushrooms) with some of the stuffing. Don't be afraid to press and mold the stuffing on top of each mushroom.
• 5. Arrange the mushrooms on a baking sheet and bake in the oven until hot, 12-15 minutes. Place the mushrooms under the broiler for a minute or two until the tops brown. Serve immediately with a drizzle of Balsamic vinegar or lemon juice.

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.

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.