Taste of Home
Nutty Stuffed Mushrooms
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 20 servings.
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! —Mildred Eldred, Union City, Michigan
Ingredients
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20 large fresh mushrooms
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3 tablespoons butter
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1 small onion, chopped
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1/4 cup dry bread crumbs
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1/4 cup finely chopped pecans
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3 tablespoons grated Parmesan cheese
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1/4 teaspoon salt
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1/4 teaspoon dried basil
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Dash cayenne pepper
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 stuffed mushroom: 44 calories, 3g fat (1g saturated fat), 5mg cholesterol, 67mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 2g protein.
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