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Bacon-Pecan Stuffed Mushrooms Recipe

Bacon-Pecan Stuffed Mushrooms Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings


  • 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 Jones Dairy Farm Dry-Aged 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.

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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."

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