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Simple Recipes for Every Day

Pecan Stuffed Mushrooms

Close up of Goat Cheese And Pecan Stuffed Mushrooms on a baking sheet
  • Serves: 6
  • Prep Time:  20 min
  • Cook Time:  30 min

Ingredients

  • 1 lb mushrooms (about 25 large mushrooms)
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 shallot, minced (about 1/4 cup)
  • 1/2 cup chopped pecans
  • 4 cloves garlic, minced
  • 1/4 cup parsley, minced
  • 4 oz Goat cheese
  • 1/4 cup panko bread crumbs (or gluten free bread crumbs)
  • 1/2 tsp salt
  • 1/4 tsp pepper

Honeyed Pecans

  • 25 pecan halves
  • 2 tbsp honey
  • 1 tsp olive oil
  • pinch of salt

Method

  1. Preheat oven to 350°F.
  2. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
  3. Heat butter over medium heat in a small skillet. Add in shallots, pecans, mushroom stems and garlic. Cook, stirring often, until everything has softened, a bout 5 minutes.
  4. Add warm ingredients to a medium sized mixing bowl and stir in goat cheese, parsley, bread crumbs salt and pepper until well combined. Set aside.
  5. Spread out mushroom caps on a large baking sheet. Working with one mushroom at a time brush both inside and outside with olive oil (or melted butter) and stuff with 1 tsp of filling. Place on center rack and bake from 20 minutes.
  6. While mushrooms are cooking, heat honey and olive oil in a medium sized skillet over low heat. Add in pecans halves and stir until they are completely coated. Cook over medium low heat until pecans have taken on a slightly darker color. About 3-4 minutes. Spread pecans onto a piece of parchment to cool.
  7. Once mushrooms are cooked, top with candied pecans and serve immediately. Enjoy!