Print Options

Back to Bacon-Pecan Stuffed Mushrooms >

Include these items:

Taste of Home Logo

Bacon-Pecan Stuffed Mushrooms

Bacon-Pecan Stuffed Mushrooms
—Beverly Pierce, Indianola, Mississippi
6-7 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 pound large fresh mushrooms
  • 4 tablespoons butter, divided
  • 2 tablespoons canola oil
  • 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 chives

Directions

  • Remove mushroom stems (discard or save for another use). In a large
  • skillet, heat 2 tablespoons butter and oil over medium-high heat.
  • Saute mushroom caps for 2 minutes on each side; sprinkle with salt.
  • Remove with a slotted spoon to paper towels.
  • In the same skillet, saute onion in remaining butter until tender.
  • Remove from the heat; stir in the remaining ingredients.
  • Spoon into mushroom caps. Place on a broiler pan; broil 5 in. from
  • the heat for 2-3 minutes or until filling is browned. Serve warm.
  • Yield: 12-14 appetizers.
Nutrition Facts: 1 serving (2 each) equals 184 calories,
© Taste of Home 2013

2 of 2

Bacon-Pecan Stuffed Mushrooms (continued)

Nutrition Facts: 16 g fat (6 g saturated fat), 25 mg cholesterol, 277 mg sodium, 7 g carbohydrate, 1 g fiber, 5 g protein.
© Taste of Home 2013