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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 18 |
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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! Ingredients:
18 to 20 large fresh mushrooms |
1 small onion, chopped |
3 tablespoons butter |
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 |
Directions:
1. Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, saute chopped mushrooms and onion in butter for 5 minutes or until liquid has evaporated. Remove from the heat; set aside.
2. In a small bowl, combine the bread crumbs, pecans, Parmesan cheese, salt, basil and cayenne; add mushroom mixture. Stuff firmly into mushroom caps.
3. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 15-18 minutes or until tender. Serve warm. Yield: 18-20 servings.
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