Stuffed mushrooms with a nutty twist- pecans! They add lovely flavor and crunch to the standard earthy and cheesy stuffed mushroom. There are very few ingredients in this appetizer and they are dead simple to make. Just a little time to saute, assemble and bake and voila, you have made the most addictive appetizer on the party table.
I like to serve these at holiday dinners, potlucks, cocktail parties and sometimes on the weekends in place of a real meal. I just add a side salad and some crusty bread and feast on stuffed mushrooms. And wine, depending on the kind of week I have had. Enjoy!
20 large fresh mushrooms
3 tablespoons butter
1 small onion, chopped
1/4 cup seasoned panko breadcrumbs
1/4 cup finely chopped pecans
3 tablespoons grated pecorino romano
1/4 teaspoon salt
1/4 teaspoon dried thyme
pinch cayenne pepper
olive oil for drizzling
Preheat the oven to 400 degrees F. Remove stems from the mushrooms. Finely chop the mushroom stems. In a large skilled, heat butter over medium heat. Add the chopped mushroom stems and onion; sauce until the liquid has evaporated. Remove from the heat and set aside.
Combine the mushroom mixture with the breadcrumbs, pecans, cheese, salt, thyme and cayenne pepper. Stuff firmly into the mushrooms caps. Drizzle with olive oil. Bake on sheet pans for 15 minutes until golden brown. Serve warm.