Pecan Stuffed Mushrooms

Yield: 10 Servings Prep Time: 40 mins

These pecan stuffed mushrooms are the perfect bite size appetizer to serve at your next holiday gathering or game day viewing party! Simply stuff mushrooms with honeyed pecans and goat cheese for a flavorful starter dish!

By Natalie Mortimer and Holly Erickson, Modern Proper

Ingredients

1 pound mushrooms (about 25 1.5-inch mushrooms)
2 tablespoons butter
2 tablespoons pecan or olive oil*
1 shallot, minced about (1/4 cup)
4 cloves garlic, minced
1/2 cup pecan pieces
1/4 cup parsley, minced
1/4 panko breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
Honeyed Pecans
25 pecan halves
2 tablespoons honey
1 teaspoon pecan or olive oil
Pinch of salt

Preparation

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. Sauté until everything has softened. About 5 minutes.
Add warm ingredients to a medium sized mixing bowl and stir in goat cheese, parsley and breadcrumbs.
Preheat oven to 350 degrees F.
Spread out mushroom caps on a large baking sheet. Working with one mushroom at a time brush both inside and outside with oil (or melted butter) and stuff with 1 teaspoon of pecan filling. Place on center rack and bake from 20 minutes.
While mushrooms are cooking: heat honey and olive oil and medium sized skillet over low heat. Add in pecan halves and stir until they are completely coated. Over medium-low heat, cook until pecans have taken on a slightly darker color, about 3 to 4 minutes. Remove from oven, and spread pecans onto a piece of parchment to cool.
Once mushrooms are cooked, top with candied pecans and serve immediately. Enjoy!

*Recipe notes: Can also use butter

Nutrition Facts

Calories	180	Carbs	9g
Fat	15g	Fiber	2g
Saturated Fat	4g	Protein	5g
Sodium	190mg

Pecan Stuffed Mushrooms

Ingredients

Preparation

Nutrition Facts

Other recipes you might enjoy