Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com.
Bacon-Pecan Stuffed Mushrooms Recipe
Bacon-Pecan Stuffed Mushrooms
1 Lb. large fresh mushrooms
4 Tbsp. butter, divided
2 Tbsp. canola oil
¼ tsp. salt
2 Tbsp. finely chopped onions
1 cup soft bread crumbs
6 bacon strips, cooked and crumbled
2 Tbsp. chopped pecans
2 Tbsp. sherry or beef broth
2 Tbsp. sour cream
2 Tbsp. minced chives
Remove mushrooms stems. In a large skillet, heat 2 tablespoons butter and oil over medium-high heat. Sauté mushroom caps for 2 minutes on each side; sprinkle with salt. Remove with a slotted spoon to paper towels.
In the same skillet, sauté onion in remaining butter until tender. Remove from the heat; stir in the remaining ingredients.
Spoon into mushroom caps. Place on a broiler pan, broil 5 inches from the heat for 2-3 minutes or until filling is browned. Serve warm. 12-14 appetizers
(Recipe for Bacon-Pecan Stuffed Mushrooms was on tasteofhome.com/Recipes – 2012)
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