- 20 large fresh mushrooms
- 3 tablespoons butter
- 1 small onion, chopped
- 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
- Preheat oven to 400°. Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, heat butter over medium heat. Add chopped mushrooms and onion; saute until liquid has evaporated, about 5 minutes. Remove from heat; set aside.
- Meanwhile, combine remaining ingredients; add mushroom mixture. Stuff firmly into mushroom caps. Bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 15-18 minutes. Serve warm. Yield: 20 servings.
Reviews forNutty Stuffed Mushrooms
"Love, love, love this recipe. I did make minor changes. I used Italian flavored bread crumbs from Aldi; I added garlic to the onion mixture, and I also put in Italian seasonings. I put a tad bit of Olive oil in the pan and rolled the mushrooms in that before stuffing. The OO gave it another taste which was great."
"I really liked this recipe! Only 2 changes: I just had Panko bread crumbs available, so I used those. I'd sprinkled cayenne pepper on mushrooms after baking them! Next time I know to add the cayenne pepper to mushroom mixture before baking! This recipe makes a great appetizer and I found it very simple to prepare!"
"They're snatched up fast at parties!"