Pecan-Stuffed Mushrooms
For a very delicious appetizer, try Pecan Stuffed Mushrooms. A filling of mushrooms, pecans and goat cheese stuff these little beauties and then they are topped with a candied pecan. What more can I say except you must try them!
This easy recipe begins by chopping the stems of all of the mushrooms and combining them with chopped shallots, pecans and garlic in a skillet. Cook them until them soften.
Transfer to a mixing bowl and add goat cheese, parsley and bread crumbs and set aside.
Spread out the mushroom caps on a large baking sheet and stuff them with filling. Bake them for 20 minutes.
While they are baking, heat honey and olive oil in a skillet over medium heat and add the pecans. Stir until they are completely coated and start to get dark. Spread them on a piece of parchment to cool.
Once the mushrooms are cooked, top each one with a candied pecan and serve.
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Pecan-Stuffed Mushrooms
Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
- 1 pound mushrooms (about 25 large mushrooms)
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 shallot, minced (about 1/4 cup)
- 1/2 cup chopped pecans
- 4 cloves garlic, minced
- 1/4 cup parsley, minced
- 4 ounces goat cheese
- 1/4 cup panko bread crumbs (or gluten free bread crumbs)
- 1/2 tsp salt
- 1/4 tsp pepper
Honeyed Pecans:
- 25 pecan halves
- 2 tbsp honey
- 1 tsp olive oil
- pinch of salt
Instructions
Preheat oven to 350°F. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat butter over medium heat in a small skillet. Add in shallots, pecans, mushroom stems and garlic. Cook, stirring often, until everything has softened, about 5 minutes.
Add warm ingredients to a medium sized mixing bowl and stir in goat cheese, parsley, bread crumbs salt and pepper until well combined. Set aside.
Spread out mushroom caps on a large baking sheet. Working with one mushroom at a time brush both inside and outside with olive oil (or melted butter) and stuff with 1 teaspoon of filling. Place on center rack and bake from 20 minutes.
While mushrooms are cooking, heat honey and olive oil in a medium-sized skillet over low heat. Add in pecans halves and stir until they are completely coated. Cook over medium low heat until pecans have taken on a slightly darker color, about 3-4 minutes. Spread pecans onto a piece of parchment to cool.
Once mushrooms are cooked, top with candied pecans and serve immediately. Enjoy!
Recipe from The Modern Proper
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