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Nuts-and-Cream-Stuffed Mushrooms
A yummy twist on an old favorite.
By valeriefender
2009-11-17 09:54:29
I found this recipe in a very unlikely place, it was in a magazine put out by Costco. Totally not where I expected to find a holiday appetizer recipe, but it looks really yummy! A must try this holiday season for sure.
| Prep time | |
| Cooking time | 25 minutes |
| Servings | 4-6 |
Ingredients
1 pound large white mushrooms
1 cup finely chopped pecans
3 tablespoons chopped fresh parsley
1/4 teaspoon chopped fresh thyme
Pinch of salt
Dash of pepper
1/4 cup softened cream cheese
1 garlic clove, minced to a paste
1/2 cup heavy cream
Instructions
Preheat oven to 350 degrees.
Rinse mushrooms and pat dry. Remove stems from mushrooms and chop enough to make 1 cup. Arrange the caps in a shallow baking dish.
Mix the chopped stems, pecans, parsley, thyme, salt, pepper, cream cheese and garlic together. Spoon into the mushroom caps.
Pour cream over the mushrooms and bake for 20-25 minutes, basting with cream once or twice. Serve warm.
*If you are trying to avoid dairy, you could substitute a dairy-free cream cheese and rice or soy milk for the heavy cream. You will not have the same creaminess from the rice or soy milk, but I think it would still give you a yummy, moist mushroom.
*If you are avoiding tree nuts, replace the nuts in this recipe for more chopped mushrooms or come up with something else to add in it’s place.
| Category | Appetizer |
| Cuisine | North American |
| Diet Choices | gluten-free, egg-free, soy-free, |
| Tags | appetizer christmas family holidays Mushrooms party thanksgiving |
