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Bacon-Pecan Stuffed Mushrooms

 Bacon-Pecan Stuffed Mushrooms
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, MS
12 ServingsPrep/Total Time: 30 min.


  • 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


  • 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. Yield: 1 dozen.