Nutty Stuffed Mushrooms Recipe

5 1 2
Nutty Stuffed Mushrooms Recipe
Nutty Stuffed Mushrooms Recipe photo by Taste of Home
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Nutty Stuffed Mushrooms Recipe

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5 1 2
Publisher Photo
Basil, Parmesan cheese and mushroom blend together well, while buttery pecans give these treats a surprising crunch. Our children, grandchildren and great-grandchildren always ask for them!
MAKES:
18-20 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
18-20 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 each: 41 calories, 3g fat (1g saturated fat), 5mg cholesterol, 73mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 1g protein.

  • 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
  1. 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.
  2. In a small bowl, combine the bread crumbs, pecans, Parmesan cheese, salt, basil and cayenne; add mushroom mixture. Stuff firmly into mushroom caps.
  3. 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

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lilfermata User ID: 1238275 204472
Reviewed Dec. 31, 2009

"They're snatched up fast at parties!"

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