Bacon Pecan Stuffed Mushrooms Recipes

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BLUE BACON STUFFED MUSHROOMS



Blue Bacon Stuffed Mushrooms image

Mushrooms stuffed with blue cheese, bacon, caramelized onions and garlic make a delicious appetizer!

Provided by Maggie Lopez

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 38m

Yield 3

Number Of Ingredients 8

3 strips bacon
6 large mushrooms
1 tablespoon butter
½ onion, diced
1 clove garlic, sliced
3 ounces cream cheese
3 ounces blue cheese
⅓ cup bread crumbs

Steps:

  • Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and chop stems.
  • Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray.
  • Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.
  • Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 13.4 g, Cholesterol 72.9 mg, Fat 26.6 g, Fiber 1.2 g, Protein 14.7 g, SaturatedFat 15.4 g, Sodium 813.7 mg, Sugar 2.3 g

BACON PECAN GARLIC MUSHROOMS



Bacon Pecan Garlic Mushrooms image

A savory way to start off your meal, the Fisher® Pecan Halves and bacon add a delicious crunch to these stuffed mushrooms. Great for dinner parties or your family dinner!

Provided by Fisher Nuts

Categories     Appetizers,Pecans

Yield 6 Servings

Number Of Ingredients 7

12 large fresh white mushrooms
2 strips bacon
2 cloves garlic, finely diced
4 ounces cream cheese
1/2 cup finely diced Fisher® Pecan Halves
1 tablespoon slice green onion - optional
For food safety, gently rub produce under cold running water.

Steps:

  • Preheat oven to 375°F. Wash mushrooms. Removes stems from the mushrooms, mince and set aside. Place mushroom caps hole-side up in a baking pan
  • Cook the bacon in a medium skillet until it is crispy; remove bacon, crumble and set aside.
  • Add the garlic and minced mushroom stems to the bacon fat in the skillet. Cook 3 minutes or until the stems are cooked through. Stir in the cream cheese and cook until it is melted. Stir in the diced pecans and reserved bacon.
  • Fill mushrooms with a rounded spoonful of mixture.
  • Bake for 20 minutes or until the mushroom caps have cooked through. Sprinkle with green onion, if desired. Serve immediately.

BACON PECAN-STUFFED MUSHROOMS



Bacon Pecan-Stuffed Mushrooms image

Serve up a savory and gorgeous appetizer with our Bacon-Pecan Stuffed Mushrooms. Stuffed with a blend of bacon, pecans, egg, bread crumbs and green onions, Bacon-Pecan Stuffed Mushrooms are baked and served hot. Try Bacon-Pecan Stuffed Mushrooms at your next party.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 40m

Yield Makes 24 servings, 1 stuffed mushroom each.

Number Of Ingredients 7

24 medium-large mushrooms (about 1 lb.)
1/3 cup green onion slices
1 Tbsp. PLANTERS Peanut Oil
1/3 cup dry Italian-style bread crumbs
1 egg, lightly beaten
6 slices OSCAR MAYER Bacon, cooked, crumbled
1/2 cup coarsely chopped pecans

Steps:

  • Preheat oven to 350°F. Remove stems from mushrooms; set caps aside for later use. Finely chop the stems. Cook and stir stems and onions in hot oil in skillet on medium-high heat until tender. Remove from heat; stir in bread crumbs, egg, bacon and pecans.
  • Spoon into mushroom caps; place on baking sheet.
  • Bake 15 to 20 min. or until heated through. Serve warm.

Nutrition Facts : Calories 45, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

CHEDDAR PECAN STUFFED MUSHROOMS



Cheddar Pecan Stuffed Mushrooms image

In my husband's family, we have a tradition of making a variety of appetizers as our meal for Christmas Eve. My sister-in-law brought these one year and they have been one of our favorites ever since. I don't generally use the large stuffing mushrooms, though you can if you're serving this as a first or second course in a formal dinner. Instead I use regular button mushrooms so 15 or so people can have two or three each.

Provided by Teressa DeJong Drenth

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 55m

Yield 15

Number Of Ingredients 9

1 pound fresh button mushrooms
½ cup butter
1 cup finely chopped green onion
3 cloves garlic, minced
1 ½ cups soft bread crumbs
1 cup shredded Cheddar cheese
½ cup finely chopped pecans
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove and finely chop stems from mushrooms.
  • Melt butter in a large skillet over low heat; brush mushroom caps with melted butter and place onto a baking sheet. Raise heat to medium; cook and stir chopped mushroom stems, green onion, and garlic in the butter remaining in the skillet for 3 minutes. Lightly stir bread crumbs, Cheddar cheese, pecans, salt, and black pepper into the mixture. Generously fill the mushroom caps with stuffing, piling it high.
  • Bake in the preheated oven until stuffing is hot, the cheese has melted, and mushrooms are cooked through, 20 to 30 minutes.

Nutrition Facts : Calories 131.5 calories, Carbohydrate 4.6 g, Cholesterol 24.2 mg, Fat 11.5 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 5.7 g, Sodium 201.2 mg, Sugar 1 g

BACON PECAN STUFFED MUSHROOMS



Bacon Pecan Stuffed Mushrooms image

These healthy stuffed mushrooms are simple to make and have no dairy or gluten. The bacon is smokey and the pecans add a little sweetness to make this a tasty and easy appetizer recipe everyone will love!

Provided by Lauren

Categories     Appetizer

Time 20m

Number Of Ingredients 8

16 ounces white button or baby bella mushroom
4 slices of bacon (diced)
1 tablespoon butter or ghee
1/2 cup yellow onion (finely diced)
1/3 cup raw pecans (chopped small)
2 tablespoons coconut flour
1/8 teaspoon ground sage
salt and pepper

Steps:

  • Preheat the oven to 400˚F. Remove stems from mushrooms and set aside. Using a damp paper towel, carefully clean off mushroom caps and arrange on a parchment line baking sheet.
  • In a medium skillet, cook bacon over medium heat. While the bacon cooks dice the mushroom stems. Once the bacon is slightly crispy, add butter, onion, and cut up mushroom stems. Cook 3-5 minutes or until onion is translucent. Remove the pan from heat.
  • Add the pecans, coconut flour, salt, sage and pepper and stir to create a crumbly mixture. Using a heaping teaspoon, scoop mixture into mushroom caps and press into them to keep them from falling out.
  • Bake the mushroom caps in the oven for 10 minutes or until mushrooms are tender, but not too soft. Serve warm.

Nutrition Facts : ServingSize 1 mushroom, Calories 31 kcal, Carbohydrate 2 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 38 mg

BACON-PECAN STUFFED MUSHROOMS



Bacon-Pecan Stuffed Mushrooms image

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 "lend" it back to me. -Beverly Pierce, Indianola, Mississippi

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

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

Steps:

  • 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., 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., Place on a broiler pan. Broil 5 in. from heat 2-3 minutes or until filling is browned.

Nutrition Facts : Calories 184 calories, Fat 16g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 277mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

PECAN-STUFFED MUSHROOMS



Pecan-Stuffed Mushrooms image

Categories     Mushroom     Nut     Appetizer     Bake     Thanksgiving     Vegetarian     Stuffing/Dressing     Pecan     Fall     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (first course) servings

Number Of Ingredients 8

24 (1 1/2- to 2-inch-wide) cremini or baby bella mushrooms with stems
2 tablespoons unsalted butter, plus additional for buttering dish
1 large garlic clove, minced
1 1/2 teaspoons finely chopped fresh oregano
4 oz pecans (1 cup), finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Trim ends of mushroom stems and carefully separate caps and stems, reserving both. Arrange caps, stemmed sides up, in a buttered 13- by 9-inch shallow baking dish.
  • Finely chop stems, then cook with garlic and oregano in butter in a 10-inch heavy skillet over moderate heat, stirring frequently, until lightly browned, about 5 minutes. Stir in pecans, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently, 1 minute. Stir in 1/3 cup cream and bring to a simmer, then remove from heat.
  • Sprinkle insides of caps with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, then divide filling among caps. Drizzle mushrooms with remaining 2/3 cup cream and bake until filling is browned and caps are tender, about 30 minutes. Serve mushrooms drizzled with pan juices.

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