Pecan-Stuffed Mushrooms
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 large
Garlic (clove, minced)1.5 tsps
Oregano (finely chopped fresh)1 tsp
Salt1 tsp
Black Pepper1 cup
Heavy CreamDirections:
1
Put oven rack in middle position and preheat oven to 400°F
2
Trim ends of mushroom stems and carefully separate caps and stems, reserving both
3
Arrange caps, stemmed sides up, in a buttered 13- by 9-inch shallow baking dish
4
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
5
Stir in pecans, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently, 1 minute
6
Stir in 1/3 cup cream and bring to a simmer, then remove from heat
7
Sprinkle insides of caps with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, then divide filling among caps
8
Drizzle mushrooms with remaining 2/3 cup cream and bake until filling is browned and caps are tender, about 30 minutes
9
Serve mushrooms drizzled with pan juices
10
Put oven rack in middle position and preheat oven to 400°F
11
Trim ends of mushroom stems and carefully separate caps and stems, reserving both
12
Arrange caps, stemmed sides up, in a buttered 13- by 9-inch shallow baking dish
13
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
14
Stir in pecans, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently, 1 minute
15
Stir in 1/3 cup cream and bring to a simmer, then remove from heat
16
Sprinkle insides of caps with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, then divide filling among caps
17
Drizzle mushrooms with remaining 2/3 cup cream and bake until filling is browned and caps are tender, about 30 minutes
18
Serve mushrooms drizzled with pan juices