Bacon-Pecan Stuffed Mushrooms |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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 âlendâ it back to me. 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:
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.
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