Mushroom Pecan Appetizers Gluten Free Recipes

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MUSHROOM PECAN APPETIZERS



Mushroom Pecan Appetizers image

Based on Betty Crocker recipe for gluten free Bisquick, just recipe is using regular Bisquick. Also I changed the amount of Spinach from 9 oz to 10 oz.

Provided by Irit Birman @Irit_Birman

Categories     Vegetable Appetizers

Number Of Ingredients 11

2 tablespoon(s) butter
8 ounce(s) sliced fresh mushrooms (about 3 cups)
1 cup(s) chopped onions (2 medium)
2 cup(s) shredded swiss cheese (8 oz)
1 cup(s) chopped pecans, toasted
10 ounce(s) frozen chopped spinach, thawed, squeezed to drain
3 - eggs
1 1/3 cup(s) milk
3/4 cup(s) bisquick
1 teaspoon(s) salt
1 teaspoon(s) garlic powder

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.

PECAN-STUFFED MUSHROOMS



Pecan-Stuffed Mushrooms image

A delicious recipe adapted from Gourmet magazine. Here's what they say: "Baked creminis bursting with a buttery pecan and garlic stuffing make for eye candy just waiting to be devoured."

Provided by Sharon123

Categories     Fruit

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

24 baby portabella mushrooms, with stems (1 1/2-inch to 2-inch wide)
2 tablespoons olive oil, plus additional for greasing dish (original recipe called for unsalted butter-use if you wish or use 1/2 butter, 1/2 olive oil)
1 -2 large garlic clove, minced
1 1/2 teaspoons finely chopped fresh oregano (or 1/2 tsp. dried)
1 cup pecans, finely chopped (4 oz.)
2 tablespoons breadcrumbs
1/2 teaspoon salt (or more to taste)
1/4 teaspoon black pepper
1/3 cup half-and-half
2/3 cup heavy cream
parsley, chopped to garnish

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.

Nutrition Facts : Calories 276.8, Fat 22.8, SaturatedFat 6.8, Cholesterol 30.9, Sodium 205.9, Carbohydrate 15.6, Fiber 4.9, Sugar 7.1, Protein 7.8

GLUTEN-FREE MUSHROOM PECAN APPETIZERS



Gluten-Free Mushroom Pecan Appetizers image

Enjoy these delicious mushroom-pecan appetizers made using frozen chopped spinach - perfect to serve a group.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h15m

Yield 24

Number Of Ingredients 11

2 tablespoons butter
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 cup chopped onions (2 medium)
2 cups shredded Swiss cheese (8 oz)
1 cup chopped pecans, toasted
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
3 eggs
1 1/3 cups milk
3/4 cup Bisquick™ Gluten Free mix
1 teaspoon salt
1 teaspoon garlic powder

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.

Nutrition Facts : Calories 120, Carbohydrate 6 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 180 mg, Sugar 2 g, TransFat 0 g

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