Mushroom Pecan Appetizers Recipes

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.

Steps:

• Preheat oven to 350 degrees F.
• For the mushrooms: Rough chop half of the mushrooms. Heat a large saute pan over medium heat. Add 2 tablespoons of the olive oil and when hot, add the diced onion. Season with salt and pepper and cook until tender, 8 to 10 minutes. Add the garlic and lower the heat. Add the chopped mushrooms and cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes. Add half the white wine and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning and adjust as needed. Add the sour cream, thyme and 1 tablespoon of the butter and allow it to melt over low heat. Remove from heat and reserve.
• In a separate pan, heat the remaining 2 tablespoons olive oil over medium heat. When the oil is hot, add the whole stemmed mushrooms stem ends up. Saute for 5 to 8 minutes and then turn over and continue to cook for another 5 minutes. Add the remaining white wine and cook until the liquid has reduced by two-thirds. Add the remaining tablespoon butter and season with salt and pepper. Remove from the heat and reserve.
• For the breadcrumbs: In a medium skillet over medium heat, add the butter and olive oil. Add the breadcrumbs and pecans and saute the mixture until it's golden brown, about 4 minutes. Season with salt. Set aside.
• Bake and serve: Arrange the reserved stemmed and partially cooked mushrooms on a baking sheet and stuff them with the chopped mushroom and onion mixture. Bake for 12 to 15 minutes. Remove the mushrooms, set the oven to broil, top them with the breadcrumb mixture and place under the broiler until the tops are golden brown, about 1 minute. Serve immediately.

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.

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.

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.