Ingredients
- 12 large mushrooms, cleaned, destemmed
- 1 cup pecans, chopped
- 4 tablespoon butter, unsalted
- 3 tablespoon fresh parsley, chopped
- ¼ teaspoon garlic, chopped
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ cup brandy
- ½ cup heavy cream
- 85 gram fresh bread crumbs, =1 cup
- 1 tablespoon parmesan Regiano cheese, finely grated
- optional
- 110 gram bacon, diced
Directions
1. Preheat oven to 375*F. Rack in middle of oven. |
2. If large mushrooms, start baking mushroom caps while assembling stuffing. That way they will be half-way cooked by the time you add the stuffing. |
3. Sauté pecans until slightly browner. Add parsley, garlic, thyme and salt. Stir for 1 minute. Deglaze with brandy. Add cream and continue stirring until sauce thickened, about 2 minutes. Remove from heat and add bread crumbs and cheese. Mix well. |
4. Spoon stuffing mixture into mushrooms and place on rimmed baking sheet. |
5. Bake for 15 minutes or until mushrooms softened. |
6. Optional bacon. Brown bacon, remove bacon to paper towels and pour off grease. Then sauté pecans and continue on with recipe adding bacon with bread crumbs and cheese. |
Categories
Stuffed Mushrooms, appetizer, pecans
Stuffed Mushrooms, appetizer, pecans
Keywords
Stuffed Mushrooms, appetizer, pecans
Stuffed Mushrooms, appetizer, pecans
Stuffed Mushrooms. To import, drag image to your MacGourmet recipe box.