This dish can be an appetizer or side dish depending on how you serve it. The pecans are a rich and welcome guest at this party because the white mushrooms are light and slightly tangy from the vermouth and sour cream. The pecans also add great texture.
Stuffed Mushrooms with Pecans
Pecan
Holiday & Special OccasionSide Dish
Appetizer
prep
20
minscook
30
minsmake
8
servings2 tablespoons
extra-virgin olive oil
1
yellow onion, finely chopped
1 teaspoon
kosher salt, divided
1/8 teaspoon
ground white pepper
2 cloves
garlic, grated or finely chopped
40 large
white mushrooms (about 2-1/2 pounds), stemmed
1/4 cup
dry vermouth or white wine
1 cup
sour cream
1/2 cup
grated Parmesan cheese
1/2 cup
Fisher® Pecan Halves, coarsely chopped
1-1/4 cups
fresh bread crumbs, toasted
1 tablespoon
balsamic vinegar or lemon juice
Food Safety Instruction
DIRECTIONS
- Heat oil in large skillet on medium heat. Add onions, ½ teaspoon salt and pepper; cook 3-5 minutes or until tender. Add garlic, mushrooms and remaining ½ teaspoon salt. Cook and stir on medium-low heat 5-8 minutes or until mushrooms are tender and most of the liquid has evaporated. Add vermouth; cook 5 minutes. Stir in sour cream until combined. Remove from heat.
- Remove 24 of the largest mushrooms, reserving sour cream mixture in pan. Place mushrooms on baking sheet.
- Heat oven to 350°F. Remove remaining mushrooms from pan and place on cutting board; cool slightly. Chop into small pieces. Combine chopped mushrooms, Parmesan, Fisher® Pecans and bread crumbs in large bowl. Stir in ¼ cup sour cream mixture. Fill mushroom caps generously with stuffing mixture.
- Bake 12-15 minutes or until tops are browned and mushrooms are heated through. (If desired, broil 1-2 minutes to further brown the tops.)
- Reheat remaining sour cream mixture and serve over stuffed mushrooms. Drizzle with vinegar.
