STUFFED WHITE MUSHROOMS WITH PECANS
"I really love this type of dish because it can be an appetizer or side dish depending on how you serve it. The pecans are a rich and welcome guest at this party, because the white mushrooms are light and slightly tangy from the Vermouth and sour cream. The pecans also add great texture." - Alex Guarnaschelli
Provided by Food Network
Categories appetizer
Yield 8 servings
Number Of Ingredients 13
Steps:
- 1. Heat a large saute pan over medium heat. Add the olive oil and the diced onion. Season with salt and pepper and cook until tender, 3-5 minutes. Add the grated garlic and lower the heat. Add the mushrooms. Season with salt and pepper. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 5-8 minutes.
- 2. Add the Vermouth to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5-8 minutes. Taste for seasoning. Add the sour cream and allow it to melt over low heat. Remove and reserve half (20) of the mushrooms.
- 3. Preheat oven to 350 degrees F. Preheat the broiler. When the mushrooms have cooled slightly, place half of them (20 mushrooms) on a flat surface and roughly chop to break them into smaller pieces. Toss them in a bowl with the Parmesan cheese, pecans and breadcrumbs.
- 4. A test run: Place a little bit of the stuffing on a baking sheet and place in the oven. Cook for a few minutes and taste for seasoning. Add more salt, cheese or even olive oil if the texture or flavor isn't quite where you want it to be. Fill each bottom of the reserved mushroom halves (remaining 20 mushrooms) with some of the stuffing. Don't be afraid to press and mold the stuffing on top of each mushroom.
- 5. Arrange the mushrooms on a baking sheet and bake in the oven until hot, 12-15 minutes. Place the mushrooms under the broiler for a minute or two until the tops brown. Serve immediately with a drizzle of Balsamic vinegar or lemon juice.
STUFFED WHITE MUSHROOM CAPS
Provided by Alex Guarnaschelli
Categories appetizer
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat a large saucepan over medium heat. Add the olive oil and carefully add the thyme bundle. Once it crackles and becomes crispy set aside on a paper towel to drain. Add the diced onion, and salt and pepper, to taste, and cook until tender, about 3 to 5 minutes. Add the grated garlic and cumin and lower the heat. Stir in the sliced mushrooms, and season with salt and pepper, to taste. Cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes.
- Stir the vermouth into the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning. Add the sour cream and fried thyme back to the pan. Reduce heat and allow sour cream to melt over the mushrooms. Do not overheat the cream or it will separate. Stir in half of the grated Parmesan. Taste for seasoning.
- Heat a medium saute pan over medium heat and add the butter and the mushroom bottoms. Season with salt and pepper, to taste, and cook over medium heat, until the water emerges from the mushrooms and evaporates. 5 to 8 minutes, Stir in the vermouth and cook 5 to 8 minutes. Taste for seasoning, then set aside to cool.
- Preheat the oven to 350 degrees F.
- When the mushrooms have cooled slightly fill each bottom with some of the stuffing. The stuffing should be firmly packed in the mushroom bottom well above the top. Arrange the mushrooms, in a single layer, on a baking sheet. In a small bowl, mix the bread crumbs and remaining Parmesan, then sprinkle it on top of the mushroom caps. Heat in the oven until they are hot inside and lightly browned on the top, 5 to 8 minutes. Transfer the mushrooms to a serving platter and drizzle each cap with a little balsamic vinegar. Serve immediately.
CHEDDAR PECAN STUFFED MUSHROOMS
In my husband's family, we have a tradition of making a variety of appetizers as our meal for Christmas Eve. My sister-in-law brought these one year and they have been one of our favorites ever since. I don't generally use the large stuffing mushrooms, though you can if you're serving this as a first or second course in a formal dinner. Instead I use regular button mushrooms so 15 or so people can have two or three each.
Provided by Teressa DeJong Drenth
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 55m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Remove and finely chop stems from mushrooms.
- Melt butter in a large skillet over low heat; brush mushroom caps with melted butter and place onto a baking sheet. Raise heat to medium; cook and stir chopped mushroom stems, green onion, and garlic in the butter remaining in the skillet for 3 minutes. Lightly stir bread crumbs, Cheddar cheese, pecans, salt, and black pepper into the mixture. Generously fill the mushroom caps with stuffing, piling it high.
- Bake in the preheated oven until stuffing is hot, the cheese has melted, and mushrooms are cooked through, 20 to 30 minutes.
Nutrition Facts : Calories 131.5 calories, Carbohydrate 4.6 g, Cholesterol 24.2 mg, Fat 11.5 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 5.7 g, Sodium 201.2 mg, Sugar 1 g
PECAN-STUFFED MUSHROOMS
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."
Provided by Sharon123
Categories Fruit
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 276.8, Fat 22.8, SaturatedFat 6.8, Cholesterol 30.9, Sodium 205.9, Carbohydrate 15.6, Fiber 4.9, Sugar 7.1, Protein 7.8
STUFFED MUSHROOMS, LEEKS, WHITE BEANS AND PECANS
Enjoy this fresh take on a classic appetizer from Sara Forte of Sprouted Kitchen.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F and line a baking sheet with Reynolds Wrap® Aluminum Foil. Spray or grease the foil. Wipe the mushrooms clean with a damp paper towel and remove the stems. Place the mushrooms gill side up on the baking sheet and sprinkle with a bit of salt. Bake the mushrooms for 10 minutes to just soften.
- Finely chop the celery, leeks and garlic. In a saucepan over medium heat, warm 1 tablespoon of the olive oil. Once warmed, add the leek mixture and sea salt. Saute until softened, about 5-6 minutes.
- In another bowl, combine the pecans, panko breadcrumbs, Parmesan, beans, pepper flakes and black pepper. Stir to mix, mashing the beans a bit with the back of a spoon. Add the leek mixture, remaining tablespoon oil, and stir again. The filling mixture can be made an hour in advance.
- Spoon the vegetable mix into the mushroom caps, filling them generously. Sprinkle the tops with a little extra Parmesan and the grated fontina. Bake the mushrooms for another 10 minutes or until barely golden on top. Sprinkle with parsley and serve warm.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 10.6 g, Cholesterol 9.6 mg, Fat 10 g, Fiber 2.1 g, Protein 6.7 g, SaturatedFat 2.6 g, Sodium 315.7 mg, Sugar 1.9 g
PECAN-STUFFED MUSHROOMS
Categories Mushroom Nut Appetizer Bake Thanksgiving Vegetarian Stuffing/Dressing Pecan Fall Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (first course) servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Trim ends of mushroom stems and carefully separate caps and stems, reserving both. Arrange caps, stemmed sides up, in a buttered 13- by 9-inch shallow baking dish.
- Finely chop stems, then cook with garlic and oregano in butter in a 10-inch heavy skillet over moderate heat, stirring frequently, until lightly browned, about 5 minutes. Stir in pecans, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently, 1 minute. Stir in 1/3 cup cream 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 caps. Drizzle mushrooms with remaining 2/3 cup cream and bake until filling is browned and caps are tender, about 30 minutes. Serve mushrooms drizzled with pan juices.
BACON-PECAN STUFFED MUSHROOMS
When I had my kitchen remodeled, I lost the recipe for these mushrooms. But I'd shared it so many times, I had no trouble finding someone to "lend" it back to me. -Beverly Pierce, Indianola, Mississippi
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat broiler. In a large skillet, heat 2 tablespoons butter and oil over medium-high heat. Add mushroom caps; cook 2 minutes on each side. Sprinkle with salt. Remove with tongs; drain on paper towels, stem side down., In same pan, heat remaining butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat; stir in remaining ingredients. Spoon into mushroom caps., Place on a broiler pan. Broil 5 in. from heat 2-3 minutes or until filling is browned.
Nutrition Facts : Calories 184 calories, Fat 16g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 277mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
STUFFED WHITE MUSHROOMS WITH PECANS
"I really love this type of dish because it can be an appetizer or side dish depending on how you serve it. The pecans are a rich and welcome guest at this party, because the white mushrooms are light and slightly tangy from the Vermouth and sour cream. The pecans also add great texture." - Alex Guarnaschelli
Provided by Fisher Nuts
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in a large sauté pan over medium heat. Add the diced onion. Season with 1/2 teaspoon salt and pepper and cook until tender, 3-5 minutes. Add the grated garlic and lower the heat to medium-low. Add the mushrooms. Season with remaining 1/2 teaspoon salt. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 5-8 minutes.
- Add the Vermouth to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5-8 minutes. Add the sour cream, reduce heat to low and allow it the sour cream to melt. Remove 24 of the largest mushrooms from the pan, reserving sour cream mixture in pan. Arrange the mushrooms on a baking sheet and set aside.
- Preheat oven to 350°F Remove remaining mushrooms from pan and place them on a cutting board, allow to cool slightly and roughly chop into smaller pieces. Toss them in a bowl with the Parmesan cheese, pecans and breadcrumbs. Stir in 1/4 cup of cooking liquid.
- Fill each of the reserved mushroom halves with some of the stuffing. Don't be afraid to press and mold the stuffing on top of each mushroom.
- Bake in the oven 12 to 15 minutes or until hot and tops are browned. Place the mushrooms under the broiler for a minute or two to brown tops, if needed. Reheat reserved sour cream sauce and plate with stuffed mushrooms. Drizzle with Balsamic vinegar and serve immediately.
- Notes: Substitute white wine for vermouth, if desired. Use lemon juice as a drizzle in place of Balsamic vinegar.
Nutrition Facts : Calories 218.8, Fat 12.1, SaturatedFat 5.1, Cholesterol 20.4, Sodium 540.1, Carbohydrate 19.1, Fiber 2.2, Sugar 5.3, Protein 9
PECAN-STUFFED MUSHROOMS
Baked cremini or baby bella mushrooms stuffed with a butter pecan and garlic stuffing, oh yum. The recipe calls for fresh oregano and not having any found that fresh sage works quite well. This recipe was posted on another recipe site. They can be assembled up to 24 hours ahead, chilled and then brought to room temperature before baking.
Provided by PaulaG
Categories Vegetable
Time 50m
Yield 24 mushrooms
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees and with 1 tablespoons of the butter, lightly butter a 13 x 9 inch shallow baking dish.
- Trim the ends from mushrooms stems and carefully separate the caps and steps, reserving both.
- Place the caps, stemmed sides up in the prepared dish.
- Melt remaining butter in a heavy skillet over moderate heat, finely shop the stems and add to melted butter along with the minced garlic and oregano or sage; cook, stirring frequently, until lightly browned, about 5 minutes.
- Stir in the pecans, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring frequently for 1 minute; slowly add in 1/3 cup cream and bring to a gentle simmer, remove from heat.
- Sprinkle the inside of the mushrooms caps with remaining salt and pepper, divide the filling among caps, drizzle with remaining 2/3 cup cream and bake until filling is browned and mushrooms caps are tender, about 30 minutes.
- If desired, stuff mushrooms and reserve the 2/3 cup cream, cover dish and place in refrigerator for up to 24 hours. Remove from refrigerator and allow to sit at room temperature for 30 to 45 minutes, drizzle with cream and bake as directed above.
- Serve warm drizzled with pan juices.
Nutrition Facts : Calories 82, Fat 8.4, SaturatedFat 3.5, Cholesterol 17.4, Sodium 53.3, Carbohydrate 1.6, Fiber 0.6, Sugar 0.4, Protein 1
PECAN STUFFED MUSHROOMS
Make and share this Pecan Stuffed Mushrooms recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Wash and dry the mushrooms; gently separate stems from mushroom caps, saving the stems for use in another recipe.
- Brush the mushroom caps with the melted butter.
- Fill each cap with the mixture of cream cheese, bacon, pecans, bread crumbs, chives and wine.
- Broil the stuffed mushrooms for 3 to 5 minutes.
- Serve hot.
Nutrition Facts : Calories 89.8, Fat 8.2, SaturatedFat 4.2, Cholesterol 18.5, Sodium 78, Carbohydrate 2.8, Fiber 0.6, Sugar 0.8, Protein 2.2
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- Heat olive oil in a large sauté pan over medium heat. Add the diced onion. Season with ½ teaspoon salt and pepper and cook until tender, 3-5 minutes. Add the grated garlic and lower the heat to medium-low. Add the mushrooms. Season with remaining ½ teaspoon salt. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 5-8 minutes.
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