PECAN STUFFED MUSHROOMS
Mushroom caps filled with pecans, Parmesan and peppadews, then baked until tender.
- Cook
- 15-18 minutes
Ingredients
- 20 large fresh mushrooms (about 6cm to 8cm)
- 3 tablespoons butter
- 1 small onion, chopped
- 1/4 cup dry bread crumbs
- 1/4 cup finely chopped pecans
- 3 tablespoons grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil
- 6 x Pickled Peppadews, chopped
- Dash cayenne pepper
Method
-
Preheat oven to 190 degrees.
-
Remove stems from mushrooms; set caps aside.
-
Finely chop stems. In a large skillet pan, heat butter over medium heat. Add chopped mushrooms and onion; saute until liquid has evaporated, about 5 minutes. Remove from heat; set aside.
-
Meanwhile, combine the remaining ingredients; add this to the cooked mushroom mixture and mix well. Stuff firmly into mushroom caps. Bake, uncovered, in a greased oven dish or baking pan until tender, usually around 15-18 minutes. Serve warm.
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NOTE: You can top each mushroom with a sprinkle of cheddar cheese for extra cheesy-ness.
