Nuts and Cream Stuffed Mushrooms
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
1 Batch
ingredients
- 1 lb mushroom, button
- 1 cup pecans, finely chopped
- 3 tablespoons parsley, fresh chopped
- 1⁄4 teaspoon thyme, fresh chopped (less if dry)
- salt
- pepper
- 4 ounces cups cream cheese, soft
- 1 teaspoon garlic, minced
- 1⁄2 cup heavy cream
directions
- Preheat oven to 350.
- Rinse and dry mushrooms. Remove stems. Chop stems to make 1 cup.
- Arrange caps on silpat lined sheet pan.
- Mix chopped stems, pecans, parsley, thyme, salt, pepper, cream cheese and garlic.
- Spoon into mushroom caps.
- Pour cream over the filled caps.
- Bake 20-25 mintes basting with cream once or twice.
- Serve warm.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.