Pecan Cheddar Stuffed Mushrooms Recipes

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CHEDDAR-STUFFED MUSHROOMS



Cheddar-Stuffed Mushrooms image

Categories     Mushroom     Appetizer     Bake     Sauté     Cocktail Party     New Year's Eve     Cheddar     Walnut     Gourmet

Yield Makes about 25

Number Of Ingredients 8

1 pound mushrooms
3/4 stick (6 tablespoons) unsalted butter
1/2 cup walnuts
1/2 cup fresh parsley leaves
1 onion
1 cup coarsely grated sharp Cheddar (about 4 ounces)
1/2 cup fine fresh bread crumbs
1/4 teaspoon salt, or to taste

Steps:

  • Preheat oven to 350° F.
  • Remove stems from mushrooms and chop stems. Melt butter. With a pastry brush gently brush mushroom caps all over with some melted butter. Arrange caps, stemmed sides up, on a large baking sheet.
  • Lightly toast walnuts and finely chop. Finely chop parsley. Finely chop onion and in a large heavy skillet sauté with chopped stems in remaining butter over moderately high heat until mixture is softened. Remove skillet from heat and stir in remaining ingredients. Divide mixture among mushroom caps, mounding it slightly. Mushrooms may be stuffed 4 hours ahead and chilled, covered.
  • Bake mushrooms in middle of oven 20 minutes. Serve mushrooms warm.

CHEDDAR-STUFFED MUSHROOMS



Cheddar-Stuffed Mushrooms image

Start with prepared stuffing mix for these easy mushroom appetizers, with plenty of tangy Cheddar cheese.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 36

Number Of Ingredients 5

2 (8-oz.) pkg. fresh whole mushrooms, cleaned
3/4 cup 10-minute herb stuffing mix
2 oz. (1/2 cup) shredded extra-sharp Cheddar cheese
1/4 cup butter, melted
2 tablespoons finely chopped onion

Steps:

  • Heat oven to 350°F. Remove stems from mushrooms; reserve caps. Finely chop half of the stems; discard remaining stems.
  • In small bowl, combine chopped mushroom stems, stuffing mix, cheese, butter and onion; mix well. Spoon about 1 teaspoon mushroom mixture into each mushroom cap. Place on ungreased cookie sheet.
  • Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve warm.

Nutrition Facts : Calories 30, Carbohydrate 2 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 40 mg, Sugar 0 g

PECAN-STUFFED MUSHROOMS



Pecan-Stuffed Mushrooms image

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

24 (1 1/2- to 2-inch-wide) cremini or baby bella mushrooms with stems
2 tablespoons unsalted butter, plus additional for buttering dish
1 large garlic clove, minced
1 1/2 teaspoons finely chopped fresh oregano
4 oz pecans (1 cup), finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream

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



Bacon-Pecan Stuffed Mushrooms image

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

4 tablespoons butter, divided
2 tablespoons canola oil
12 large fresh mushrooms (about 1 pound), stems removed
1/4 teaspoon salt
2 tablespoons finely chopped onion
1 cup soft bread crumbs
6 bacon strips, cooked and crumbled
2 tablespoons chopped pecans
2 tablespoons sherry or beef broth
2 tablespoons sour cream
2 tablespoons minced fresh chives

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.

PECAN-STUFFED MUSHROOMS



Pecan-Stuffed Mushrooms image

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

24 baby portabella mushrooms, with stems (1 1/2-inch to 2-inch wide)
2 tablespoons olive oil, plus additional for greasing dish (original recipe called for unsalted butter-use if you wish or use 1/2 butter, 1/2 olive oil)
1 -2 large garlic clove, minced
1 1/2 teaspoons finely chopped fresh oregano (or 1/2 tsp. dried)
1 cup pecans, finely chopped (4 oz.)
2 tablespoons breadcrumbs
1/2 teaspoon salt (or more to taste)
1/4 teaspoon black pepper
1/3 cup half-and-half
2/3 cup heavy cream
parsley, chopped to garnish

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

PECAN-STUFFED MUSHROOMS



Pecan-Stuffed Mushrooms image

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

24 cremini mushrooms or 24 baby portabella mushrooms, stems approximately 1 1/2 to 2 inch wide
3 tablespoons unsalted butter
1 large garlic clove, minced
1 1/2 teaspoons fresh oregano or 1 1/2 teaspoons fresh sage, finely chopped
1 cup pecans, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream

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

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