Mushroom Pecan Appetizers Recipes

GLUTEN-FREE MUSHROOM PECAN APPETIZERS

Steps:

• Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. In 10-inch skillet, melt butter over medium heat. Add mushrooms and onions; cook about 5 minutes, stirring occasionally, until onion is tender. Drain.
• In pan, mix mushroom mixture, cheese, pecans and spinach; spread evenly. In medium bowl, stir all remaining ingredients with whisk or fork until blended. Pour into pan.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 30 minutes before serving.

CHEDDAR PECAN STUFFED MUSHROOMS

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.

PECAN-STUFFED MUSHROOMS

Steps:

• Put oven rack in middle position in oven and preheat to 400°F.
• Trim ends of mushroom stems and separate caps and stems, reserving both. Arrange caps, stemmed sides up, in a buttered 13"x9" shallow baking dish.
• Finely chop stems(or process in food processor), then cook with garlic and oregano in butter(or olive oil) in a 10" heavy skillet over medium heat, stirring frequently, until lightly browned, about 5 minutes. Stir in pecans, bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently, 1 minute. Stir in 1/3 cup half and half 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 the caps.
• Drizzle mushrooms with the 2/3 cup cream and bake until filling is browned and caps are tender, about 30 minutes. Sprinkle over parsley to garnish. Serve mushrooms drizzled with pan juices.
• To make ahead:.
• Stuffed mushrooms can be put together, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking.

MUSHROOM PECAN APPETIZERS

Steps:

• Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. In 10-inch skillet, melt butter over medium heat. Add mushrooms and onions; cook about 5 minutes, stirring occasionally, until onion is tender. Drain.
• In pan, mix mushroom mixture, cheese, pecans and spinach; spread evenly. In medium bowl, stir all remaining ingredients with whisk or fork until blended. Pour into pan.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 30 minutes before serving.

STUFFED WHITE MUSHROOMS WITH PECANS

Steps:

• 1. Heat a large saute pan over medium heat. Add the olive oil and the diced onion. Season with salt and pepper and cook until tender, 3-5 minutes. Add the grated garlic and lower the heat. Add the mushrooms. Season with salt and pepper. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 5-8 minutes.
• 2. Add the Vermouth to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5-8 minutes. Taste for seasoning. Add the sour cream and allow it to melt over low heat. Remove and reserve half (20) of the mushrooms.
• 3. Preheat oven to 350 degrees F. Preheat the broiler. When the mushrooms have cooled slightly, place half of them (20 mushrooms) on a flat surface and roughly chop to break them into smaller pieces. Toss them in a bowl with the Parmesan cheese, pecans and breadcrumbs.
• 4. A test run: Place a little bit of the stuffing on a baking sheet and place in the oven. Cook for a few minutes and taste for seasoning. Add more salt, cheese or even olive oil if the texture or flavor isn't quite where you want it to be. Fill each bottom of the reserved mushroom halves (remaining 20 mushrooms) with some of the stuffing. Don't be afraid to press and mold the stuffing on top of each mushroom.
• 5. Arrange the mushrooms on a baking sheet and bake in the oven until hot, 12-15 minutes. Place the mushrooms under the broiler for a minute or two until the tops brown. Serve immediately with a drizzle of Balsamic vinegar or lemon juice.