PECAN STUFFED MUSHROOMS
Appetizers and Beverages
Ingredients
- 30 servings
- 30 medium mushrooms
- 1 cup finely chopped pecans
- 1/4 cup fresh chopped parsley (or use parsley flakes)
- 1/4 cup soft sweet butter
- 1 clove garlic, finely chopped
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream
- 1/2 teaspoon salt
Directions
Clean mushrooms and remove stems. Finely chop stems. In a bowl, combine chopped stems, chopped pecans and parsley. Stir in butter, garlic, salt, thyme and pepper. Put mixture into mushroom caps. Fill caps. Drizzle cream over stuffed caps. Bake in preheated 350° oven for 20 minutes until heated through and beginning to brown.
Serve on bed of shredded lettuce.
Serve on bed of shredded lettuce.
Source: PDF page 42
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