1 pound
cremini (baby bella) mushrooms, about 25 total
2 tablespoons
salted butter
2 tablespoons
extra-virgin olive oil, plus more for brushing
1
medium shallot, minced (about ¼ cup)
½ cup
finely chopped pecans
4
garlic cloves, minced
4 ounces
goat cheese
¼ cup
minced fresh flat-leaf parsley, plus more for garnish
¼ cup
panko breadcrumbs
½ teaspoon
sea salt
¼ teaspoon
freshly cracked black pepper
Honeyed Pecans
2 tablespoons
honey
1 teaspoon
extra-virgin olive oil
25
pecan halves
Pinch of sea salt
Method
Preheat the oven to 350°F with a rack in the center position.
Make the stuffed mushrooms. Carefully break off mushroom stems. Finely chop the stems, discarding the tough ends.
Heat the butter and olive oil in a small skillet over medium heat. Once the butter has melted, add the shallot, chopped pecans, mushroom stems, and garlic. Cook, stirring often, until everything has softened, about 5 minutes. Transfer to a medium bowl. Add the goat cheese, parsley, breadcrumbs, salt, and pepper and stir to combine.
Working with one mushroom at a time, brush the inside and outside with olive oil, then place it, cap side down, on a rimmed sheet pan. Stuff each mushroom with the filling, dividing evenly. Bake for about 20 minutes, or until the mushrooms are tender and the filling is lightly browned.
Meanwhile, make the honeyed pecans. Heat the honey and olive oil in a medium skillet over low heat. Once the honey is runny, add the pecan halves and salt and stir until evenly coated. Increase the heat to medium-low and cook until the pecans have darkened slightly, 3 to 4 minutes. Spread pecans onto a piece of parchment paper and let cool.
Top each of the stuffed mushrooms with one pecan. Sprinkle with additional parsley. Serve warm.
