Bacon-Pecan Stuffed Mushrooms Recipe

5 1 1
Bacon-Pecan Stuffed Mushrooms Recipe
Bacon-Pecan Stuffed Mushrooms Recipe photo by Taste of Home
Publisher Photo

Bacon-Pecan Stuffed Mushrooms Recipe

Read Reviews
5 1 1
Publisher Photo
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, Mississippi
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Originally published as Bacon-Pecan Stuffed Mushrooms in Country Woman Christmas Annual 2006, p41

  • 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
  1. 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.
  2. 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.
  3. Place on a broiler pan. Broil 5 in. from heat 2-3 minutes or until filling is browned. Yield: 1 dozen.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Originally published as Bacon-Pecan Stuffed Mushrooms in Country Woman Christmas Annual 2006, p41

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBacon-Pecan Stuffed Mushrooms

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
lubylu User ID: 7510727 158105
Reviewed Nov. 27, 2013

"I found this recipe 20 years ago and made it for a quick Thanksgiving side dish. I never dreamed it would be demanded by kids. I've been told it's not Thanksgiving without this family tradition now."

Loading Image