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Nuts and Cream Stuffed Mushrooms

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“Costo recipe”
READY IN:
35mins
YIELD:
1 Batch
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Rinse and dry mushrooms. Remove stems. Chop stems to make 1 cup.
  3. Arrange caps on silpat lined sheet pan.
  4. Mix chopped stems, pecans, parsley, thyme, salt, pepper, cream cheese and garlic.
  5. Spoon into mushroom caps.
  6. Pour cream over the filled caps.
  7. Bake 20-25 mintes basting with cream once or twice.
  8. Serve warm.

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