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:
- 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.
- 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.
- 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.