Nuts and Cream Stuffed Mushrooms
Ready In: 35 mins
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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