Savory Pecan-Stuffed Portabella Delights
Indulge in these Savory Pecan-Stuffed Portabella Delights, a gourmet-inspired treat that elegantly transforms baby portabella mushrooms into flavorful vessels of rich textures and tastes. These delectable bite-sized morsels are generously filled with a harmonious blend of buttery pecans, aromatic garlic, and fresh herbs, offering a delightful crunch and creamy richness in every bite. Perfect for entertaining or as a satisfying appetizer, these stuffed mushrooms not only impress your guests but also create an inviting aroma that will have everyone rushing to the table. Adapted from a classic Gourmet magazine recipe, they are destined to become a favorite at your gatherings.
8
Servings
275
Calories
11
Ingredients
Ingredients
baby portabella mushrooms
24 (with stems, 1 1/2-inch to 2-inch wide)
olive oil
2 tablespoons (plus additional for greasing dish)
garlic clove
1-2 large (minced)
fresh oregano
1 1/2 teaspoons (finely chopped (or 1/2 tsp. dried))
pecans
1 cup (finely chopped (4 oz.))
breadcrumbs
2 tablespoons (plain or seasoned)
salt
1/2 teaspoon (adjust to taste)
black pepper
1/4 teaspoon (adjust to taste)
half-and-half
1/3 cup
heavy cream
2/3 cup
parsley
to taste (chopped, for garnish)
Instructions
1
Preheat your oven to 400°F and position the rack in the middle.
2
Carefully trim the ends of the mushroom stems and separate the caps from the stems. Set aside the caps and chop the stems finely.
3
Heat 2 tablespoons of olive oil (or butter) in a heavy skillet over medium heat. Add the chopped mushroom stems, garlic, and oregano, stirring frequently until lightly browned, about 5 minutes.
4
Stir in the chopped pecans, breadcrumbs, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Cook for an additional minute, then pour in the half-and-half and bring the mixture to a simmer. Once simmering, remove from heat.
5
Season the insides of the mushroom caps with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
6
Generously fill each mushroom cap with the pecan mixture and drizzle with heavy cream.
7
Place the stuffed mushrooms in a greased 13"x9" baking dish and bake for about 30 minutes, or until the filling is golden brown and the caps are tender.
8
Once out of the oven, garnish the stuffed mushrooms with freshly chopped parsley before serving. Enjoy drizzled with any pan juices!
Nutrition Information
23g
Fat
5.6g
Carbs
3.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Pecan-Stuffed Portabella Delights?
They are a gourmet appetizer featuring baby portabella mushrooms filled with a mixture of pecans, garlic, herbs, and breadcrumbs.
How many mushrooms are needed for this recipe?
You will need 24 baby portabella mushrooms.
What size should the mushrooms be?
The mushrooms should be approximately 1 1/2-inch to 2-inches wide.
What is the recommended oven temperature?
Preheat your oven to 400°F.
How long do the stuffed mushrooms need to bake?
Bake them for about 30 minutes until the filling is golden brown and the caps are tender.
Is this recipe suitable for vegetarians?
Yes, this recipe is categorized as a vegetarian appetizer.
How many calories are in one serving?
There are 275 calories per serving.
What is the serving size for this recipe?
The recipe makes 8 servings.
Can I use dried oregano instead of fresh?
Yes, you can substitute 1 1/2 teaspoons of fresh oregano with 1/2 teaspoon of dried oregano.
What should I do with the mushroom stems?
Trim the ends, chop the stems finely, and sauté them to be used in the filling.
How much fat is in each serving?
Each serving contains 23g of fat.
What are the carbohydrate and protein counts per serving?
Each serving has 5.6g of carbohydrates and 3.75g of protein.
What kind of pecans should I use?
You should use 1 cup (about 4 oz) of finely chopped pecans.
What type of breadcrumbs works best?
You can use either plain or seasoned breadcrumbs.
Where should the oven rack be positioned?
Position the rack in the middle of the oven.
What liquids are used for the filling and topping?
The recipe uses 1/3 cup of half-and-half in the filling and 2/3 cup of heavy cream for drizzling.
How much garlic is required?
The recipe calls for 1 to 2 large minced garlic cloves.
What size baking dish is recommended?
A greased 13x9 inch baking dish should be used.
When do I add the half-and-half to the mixture?
Add it after cooking the pecans and breadcrumbs for one minute, then bring to a simmer.
How should the mushroom caps be seasoned?
Season the insides of the caps with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper before filling.
How long should I sauté the mushroom stems?
Sauté them with garlic and oregano for about 5 minutes until lightly browned.
What garnish is used for this dish?
Garnish the finished mushrooms with freshly chopped parsley.
Can I use butter for sautéing?
Yes, you can use 2 tablespoons of butter instead of olive oil.
Should I save the pan juices?
Yes, the recipe recommends drizzling the mushrooms with any pan juices before serving.
What is the total amount of salt used?
The recipe uses a total of 1/2 teaspoon of salt, split between the filling and the caps.
What is the total amount of black pepper used?
The recipe uses a total of 1/4 teaspoon of black pepper.
How many ingredients are in this recipe?
There are 11 ingredients in total.
Is this dish intended as a main course?
No, it is primarily categorized as an appetizer or party food.
What texture can be expected from the filling?
The filling offers a harmonious blend of crunchy pecans and creamy richness.
Is the baking dish greased?
Yes, you should grease the dish with olive oil before adding the mushrooms.