Best 3 Pecan Stuffed Mushrooms Recipes
Indulge in a culinary journey with our exquisite collection of pecan-stuffed mushroom recipes. Embark on a delightful adventure as you discover a symphony of flavors and textures in each bite. From classic to contemporary, vegetarian or meat-infused, our recipes cater to every palate. With easy-to-follow instructions and a treasure trove of tips, we'll guide you through creating these delightful appetizers or side dishes that will elevate any occasion. So, prepare to tantalize your taste buds and impress your guests with our curated selection of pecan-stuffed mushroom recipes, designed to make your culinary dreams a reality.
Check out the recipes below so you can choose the best recipe for yourself!
BACON-PECAN STUFFED MUSHROOMS
When I had my kitchen remodeled, I lost the recipe for these mushrooms. But I'd shared it so many times, I had no trouble finding someone to "lend" it back to me. -Beverly Pierce, Indianola, Mississippi
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 184 calories, Fat 16g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 277mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
CHEDDAR PECAN STUFFED MUSHROOMS
In my husband's family, we have a tradition of making a variety of appetizers as our meal for Christmas Eve. My sister-in-law brought these one year and they have been one of our favorites ever since. I don't generally use the large stuffing mushrooms, though you can if you're serving this as a first or second course in a formal dinner. Instead I use regular button mushrooms so 15 or so people can have two or three each.
Provided by Teressa DeJong Drenth
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 55m
Yield 15
Number Of Ingredients 9
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.
Nutrition Facts : Calories 131.5 calories, Carbohydrate 4.6 g, Cholesterol 24.2 mg, Fat 11.5 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 5.7 g, Sodium 201.2 mg, Sugar 1 g
PECAN-STUFFED MUSHROOMS
Categories Mushroom Nut Appetizer Bake Thanksgiving Vegetarian Stuffing/Dressing Pecan Fall Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (first course) servings
Number Of Ingredients 8
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.
Tips:
- Choose the right mushrooms. Large, firm mushrooms with intact stems are best for stuffing. Portobello, cremini, and shiitake mushrooms are all good choices.
- Prep the mushrooms properly. Clean the mushrooms with a damp cloth or paper towel. Remove the stems and finely chop them. Sauté the chopped stems in butter or oil until softened.
- Make a flavorful stuffing. The stuffing for pecan-stuffed mushrooms can be made with a variety of ingredients, such as sausage, bacon, nuts, and cheese. Be sure to use a binder, such as bread crumbs or eggs, to hold the stuffing together.
- Stuff the mushrooms. Fill the mushroom caps with the stuffing. You can use a spoon or your fingers to press the stuffing into the caps.
- Bake the mushrooms. Place the stuffed mushrooms on a baking sheet and bake them in a preheated oven until the mushrooms are tender and the stuffing is cooked through.
- Garnish and serve. Top the stuffed mushrooms with a sprinkle of chopped parsley or green onions. Serve them hot or at room temperature.
Conclusion:
Pecan-stuffed mushrooms are a delicious and versatile appetizer or side dish. They can be made with a variety of ingredients and flavors, so you can customize them to your own taste. With a little planning and effort, you can create a truly special dish that will impress your guests.
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