Breadcrumbs

bacon pecan stuffed mushrooms

Total Time: 30 Minutes

Ingredients

Yield: 1 Dozen

    • 4 Tbsp butter, divided
    • 2 Tbsp canola oil
    • 12 large fresh mushrooms (about 1 lb), stems removed
    • 1/4 tsp salt
    • 2 Tbsp finely chopped onion
    • 1 cup soft bread crumbs
    • 6 bacon strips, cooked and crumbled
    • 2 Tbsp chopped pecans
    • 2 Tbsp sherry or beef broth
    • 2 Tbsp sour cream
    • 2 Tbsp minced fresh chives

Directions:

    1. Preheat broiler. In a large skillet, heat 2 Tbsp butter and oil over medium-high heat. Add mushroom caps; cook 2 minutes on each side. Sprinkle with salt. Remove with tongs; drain on paper towels, stem side down.
    2. In same pan, heat remaining butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat; stir in remaining ingredients. Spoon mixture into mushroom caps.
    3. Place stuffed mushrooms on a broiler pan. Broil 5 inches from heat 2 to 3 minutes or until filling is browned.

TO MAKE SOFT BREADCRUMBS: Tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 - 3/4 cups crumbs.

 

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