Writer and Photographer Francine Coles
These little beauties are stuffed with an irresistible filling of mushrooms, pecans and goat cheese, then topped with honeyed pecans. They make for an absolutely delicious appetizer for any occasion!
Serves: 6
Ingredients
For the Mushrooms
1 pound mushrooms (about 25 large mushrooms)
2 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, minced (about 1/4 cup)
1/2 cup chopped pecans
4 cloves garlic, minced
1/4 cup parsley, minced
4 ounces goat cheese
1/4 cup panko bread crumbs (or gluten free bread crumbs)
1/2 teaspoon salt
1/4 teaspoon pepper
For the Honeyed Pecans
25 pecan halves
2 tablespoons honey
1 teaspoon olive oil
Pinch of salt
Directions
Preheat the oven to 350°F. Carefully break off the stems from the mushrooms. Chop the stems extremely finely, discarding the tough ends.
Heat the butter over medium heat in a small skillet. Add the shallots, pecans, mushroom stems and garlic to the skillet and cook, stirring often, until everything has softened, about 5 minutes.
Add the warm ingredients to a medium-sized mixing bowl and stir in the goat cheese, parsley, bread crumbs, salt and pepper until well combined. Set aside.
Spread out the mushroom caps on a large baking sheet. Working with one mushroom at a time, brush both the inside and outside with olive oil (or melted butter) and stuff with 1 teaspoon of filling. Place on the center rack of the oven and bake for 20 minutes.
While the mushrooms are baking, heat the honey and olive oil in a medium-sized skillet over low heat. Add the pecan halves to the skillet and stir until they are completely coated. Continue to cook over medium-low heat until the pecans have taken on a slightly darker color, about 3–4 minutes. Spread the pecans on a piece of parchment to cool.
Once the mushrooms have finished baking, top with candied pecans and serve immediately.
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