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Looking for a tasty holiday appetizer that will impress your guests? Try these flavorful Stuffed Mushrooms with Pecans. Tip - use mushrooms of equal size for even cooking.

Recipe by Southern Living April 2010

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Credit: Beth Dreiling-Hontzas; Styling: Buffy Hargett

Recipe Summary test

prep:
28 mins
additional:
25 mins
total:
53 mins
Yield:
Makes 8 appetizer servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks, and rinse thoroughly under cold running water to remove grit and sand.

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  • Rinse mushrooms, and pat dry. Remove and discard stems. Place mushrooms, upside down, on a wire rack in an aluminum foil-lined jelly-roll pan. Sprinkle with 1/2 tsp. salt; invert mushrooms.

  • Bake at 350° for 15 minutes.

  • Sauté leeks, shallots, and garlic in hot oil in a large skillet over medium heat 3 to 5 minutes or until tender. Transfer mixture to a large bowl. Stir in 1/4 cup Parmesan cheese, next 3 ingredients, and remaining 1/2 tsp. salt until well combined. Spoon 1 heaping teaspoonful leek mixture into each mushroom cap. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350° for 10 minutes or until golden. Garnish, if desired.

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