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Pecan Stuffed Mushrooms

These pecan stuffed mushrooms are the perfect bite size appetizer to serve at your next holiday gathering or game day viewing party! Simply stuff mushrooms with honeyed pecans and goat cheese for a flavorful starter dish!

Featuring American Pecans.

Ingredients

450 g	mushrooms
1 tbsp	butter
2 tbsp	pecan or olive oil
1	shallot, minced about
4	gloves garlic, minced
60 g	pecan pieces
15 g	parsley, minced
30 g	panko breadcrumbs
1/2 tsp	salt
1/4 tsp	pepper
	Honeyed Pecans
25	pecan halves
2 tbsp	honey
1 tsp	pecan or olive oil
	Pinch of salt

Step 1
Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Step 2
Heat butter over medium heat in a small skillet. Add in shallots, pecans, mushroom stems and garlic. Sauté until everything has softened. About 5 minutes.
Step 3
Add warm ingredients to a medium sized mixing bowl and stir in goat cheese, parsley and breadcrumbs.
Step 4
Preheat oven to 180°C.
Step 5
Spread out mushroom caps on a large baking sheet. Working with one mushroom at a time brush both inside and outside with oil (or melted butter) and stuff with 1 teaspoon of pecan filling. Place on center rack and bake from 20 minutes.
Step 6
While mushrooms are cooking: heat honey and olive oil and medium sized skillet over low heat. Add in pecan halves and stir until they are completely coated. Over medium-low heat, cook until pecans have taken on a slightly darker color, about 3 to 4 minutes. Remove from oven, and spread pecans onto a piece of parchment to cool.
Step 7
Once mushrooms are cooked, top with candied pecans and serve immediately. Enjoy!

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Dinner, Lunch, Main Courses, Seafood

Pecan Stuffed Mushrooms

Ingredients

Honeyed Pecans

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