Pecan-Stuffed Mushrooms Recipe

Submitted by Sharon123

"A delicious recipe adapted from Gourmet magazine. Here's what they say: "Baked creminis bursting with a buttery pecan and garlic stuffing make for eye candy just waiting to be devoured.""

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photo by Probably This

Ready In:: 1hr
Ingredients:: 11
Serves:: 8

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ingredients

24 baby portabella mushrooms, with stems (1 1/2-inch to 2-inch wide)
2 tablespoons olive oil, plus additional for greasing dish (original recipe called for unsalted butter-use if you wish or use 1/2 butter, 1/2 olive oil)
1 -2 large garlic clove, minced
1 ¹⁄₂ teaspoons finely chopped fresh oregano (or 1/2 tsp. dried)
1 cup pecans, finely chopped (4 oz.)
2 tablespoons breadcrumbs
¹⁄₂ teaspoon salt (or more to taste)
¹⁄₄ teaspoon black pepper
¹⁄₃ cup half-and-half
²⁄₃ cup heavy cream
parsley, chopped to garnish

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directions

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.

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Mary D.

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Reviews

I made these for the first time for our Thanksgiving guests and they were a hit. The nuttiness of the pecans and the oregano were lovely with the white mushrooms I used (I definitely added more oregano and salt than the recipe called for). Next time I may try drizzling butter over the mushrooms rather than the heavy cream, as I don’t feel that this added very much . Although it did absorb some flavor, unless you spoon it over the mushrooms to distribute it, there wasn’t an easy way to eat this as a “sauce” and for the most part it just tasted like cream. Overall, this is a great recipe and I’ll be adding it to my list of favorite entertaining appetizers!

nataliejhoffer
these are little bites of heaven!! i think the only thing i did differently was to scale the recipe down (there was just 2 of us having a little appy get-together), eyeball everything and add a small handful of gorgonzola crumbles to the mix before stuffing the mushrooms. great make-ahead recipe! thanks for sharing. will make again.

KPD123
Soggy and tasteless. A waste of good mushrooms.

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miswisk
I took this to my friends' Xmas party and they loved them!!! The test is great. I only used one garlic clove, so it wasn't too much!!! A+ Now I have to make them tonite again for another party. They all requested them!!!!

staycandlevon
These are just deliciously wonderful and I will be making them often during this holiday season! I did add some parmesan cheese and I love the addition of pecans! Mushrooms are one of my favorite appetizers and this is now one of my favorite appetizer recipes.

CookingONTheSide

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RECIPE SUBMITTED BY

Sharon123

Murphy, 73

392 Followers
3308 Recipes
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I live in the mountains of N.C. and love it here. I love to cook and try new recipes. I quilt, crochet, do rug hooking, and dabble at oil painting.I am a vegetarian,well, almost, I do eat a little fish. I have traveled alot and am glad to settle down.I have 5 children and 5 grandchildren.I am into herbs, for cooking and for healing. I used to take care of a 97 yr. old lady, who taught me so many things about cooking and life. I am a Seventh Day Adventist and my passion is learning more about my Saviour, Jesus Christ! I have recently undergone radiation and chemotherapy for cancer. My wonderful friends here at Zaar held a cookathon for me. Here is a link to the cookbook of all the recipes they made. Thanks guys, you're the best! Oct. 2011. Update: I am now 6  years cancer free! :D I was the host of Newest Zaar Tag in the game room. Please do come by and check it out!  Now I am a host in the TOTM forum(Topic of the Month).<a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/?action=view?t=NewestZaarTag_InTheKitchen.gif target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/NewestZaarTag_InTheKitchen.gif border=0 alt=Photobucket /></a>  <a href=http://www.recipezaar.com/cookbook.php?bookid=123948>Sharon123's Cook-a-Thon Cookbook</a> <object width=750 height=400 data=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 type=application/x-shockwave-flash><param name=data value=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 /><param name=bgcolor value=#372060 /><param name=src value=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 /><param name=quality value=high /></object> <a href=http://www.travbuddy.com/travel-widgets><img src=http://www.travbuddy.com/images/widget_map_promote.gif border=0 alt=/ /></a> Participation & 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Pecan-Stuffed Mushrooms

by PaulaG

by GreenGal

Escargot and Pecan Stuffed Mushrooms

by Lori 13

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Pecan-Stuffed Mushrooms Recipe - Food.com (2024)

FAQs

How long do uncooked stuffed mushrooms last in the fridge? ›

HOW LONG DO STUFFED MUSHROOMS LAST IN THE FRIDGE? These little goodies will last 3-5 days in the fridge whether cooked or uncooked. But here again, be sure they are well packed for storage. Air tight containers with lids are the way to go.

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What cheese goes best with mushrooms? ›

Some other fantastic options include Swiss, Gruyere, Gouda, Colby, Monterey Jack, Provolone, Mozzarella, Fontina, tangy goat cheese, and even crumbly feta! Just note that feta won't melt as nicely as the others, but it'll still taste amazing! Garlic: adds a rich and pungent flavor.

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Should you wash mushrooms before making stuffed mushrooms? ›

Give them a quick rinse in a colander under cold running water and wipe the mushrooms with a damp paper towel to remove any remaining dirt stuck around the caps and stems.

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How long should mushrooms be cooked? ›

When the oil or melted butter is hot, add the mushrooms. You should hear a sizzle. (If the fat isn't hot enough, the mushrooms will start to water out and steam instead of sautéing.) Cook the mushrooms 4 to 5 minutes or until they're tender and lightly browned.

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How do you remove moisture from mushrooms before stuffing? ›

"The most important thing to remember is whenever you make stuffed mushrooms, bake them upside down first, let all the liquid drain out, then partially bake them at a very high temperature for a few minutes. Once that's done, let them drain, save all that liquid and put it into the stuffing," explains Rach.

What happens if you don't wash mushrooms before cooking? ›

"Since mushrooms are already high in water, about 85-95 percent, waterlogged mushrooms will develop a diluted flavor and have a rubbery and slimy texture after cooking," says Sofia Norton, RD.

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Are mushroom caps healthy? ›

The nutrient value in caps makes them worth adding to recipes. The caps of mushrooms have more protein, vitamin B12, and riboflavin than the rest of the body. They also contain fewer calories than the stem does, which is great for people following a low-calorie diet.

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What is a mushroom cap? ›

The mushroom cap, also known as the pileus, is the structure on top of the mushroom that holds the gills or pores. They come in different shapes, sizes and textures. They can be smooth or covered with scales or teeth. The shape of a mushroom cap is unique from species to species, which is helpful for identification.

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Can you eat the whole of a closed cup mushroom? ›

In general, the stems of most edible mushrooms are safe to eat and contain valuable nutrients. They often have a slightly different texture or flavor compared to the cap, which some people enjoy.

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Can you eat out of date stuffed mushrooms? ›

Do not eat mushrooms past their expiration date. Fresh mushrooms will keep for 7 days in the fridge. Cooked mushrooms keep for about 10 days.

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Can you eat mushrooms that have been in the fridge for 2 weeks? ›

If they're just hanging out on the counter, you can only expect your mushrooms to last about 1 to 3 days. If they're chillin' in the fridge, however, they could last more like 5 to 7 days. There's no competition. Pop those fungi in the fridge, and you could be enjoying them for nearly 2 weeks!

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Can you eat cooked mushrooms cold the next day? ›

When eating cooked mushrooms, it's best to eat them immediately after they're prepared. And if you plan to eat on them again the next day, make sure you eat them cold from the refrigerator because reheating mushrooms can be bad news for your belly.

Why are my stuffed mushrooms dry? ›

If the stuffing is too dry add a bit more stock (it should be very moist). Stuff the mushrooms well and save any remaining stuffing. Place the stuffed mushrooms into a large baking dish and pour in the remaining chicken stock. Sprinkle no more than a ½ cup of the remaining stuffing mixture into the stock.

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Can mushrooms be prepared ahead of time? ›

To Make Ahead: Mushrooms can be sauteed ahead of time and stored covered in the fridge for 3-4 day. Reheat in a skillet until warm. To Freeze: Freezing may change the texture of sauteed mushrooms.

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Why are my mushrooms mushy? ›

Not Washing Them Properly. Not washing mushrooms the right way can make them soggy, says Schmuck. "Certain kinds of mushrooms require washing but mushrooms soak up water quickly and become soggy," he says. "Always wash your mushrooms whole, never after cutting them.

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Pecan-Stuffed Mushrooms Recipe - Food.com (2024)

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FAQs

How long do uncooked stuffed mushrooms last in the fridge? ›

Can you eat mushrooms that have been in the fridge for 2 weeks? ›