VERIFIED BY Taste of Home Test Kitchen
- 18 to 20 large fresh mushrooms
- 1 small onion, chopped
- 3 tablespoons butter
- 1/4 cup dry bread crumbs
- 1/4 cup finely chopped pecans
- 3 tablespoons grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil
- Dash cayenne pepper
- Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, saute chopped mushrooms and onion in butter for 5 minutes or until liquid has evaporated. Remove from the heat; set aside.
- In a small bowl, combine the bread crumbs, pecans, Parmesan cheese, salt, basil and cayenne; add mushroom mixture. Stuff firmly into mushroom caps.
- Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 15-18 minutes or until tender. Serve warm. Yield: 18-20 servings.
Originally published as Nutty Stuffed Mushrooms in Country Woman Christmas Annual 2001, p22
Reviews forNutty Stuffed Mushrooms
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 31, 2009
"They're snatched up fast at parties!"