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Categories:
butter canola oil mushrooms salt onion garlic bacon pecans chicken broth light sour cream parsley bread crumbs-soft
Viewed: 48 - Published at: 9 years agoIngredients
- 2 tablespoons butter
- 1/2 tablespoon canola oil
- 1 pound fresh mushrooms large, stems removed
- 1/4 teaspoon salt
- 2 tablespoons finely chopped onion
- 1 large garlic clove minced
- 3 bacon strips cooked and crumbled
- 2 tablespoons chopped pecans
- 2 tablespoons chicken broth
- 2 tablespoons light sour cream
- 1 tablespoon parsley flakes chopped
- 1 cup bread crumbs soft
Method
- Preheat broiler on high.
- In a large skillet, heat 1 tbsp butter and /21 tablespoon canola oil over medium heat. Add mushroom caps. Cook 2 minutes on each side. Spinkle with salt and remove from pan. Place on paper towel stem side down.
- In same skillet, place remaining tablespoon butter and melt over medium high heat. Add onion and garlic and saute until onions are soft. Stir in bacon, pecans, and bread crumbs. Cook another 2 minutes. Bread will start to get a little buttery crisp. Add chicken broth, sour cream, and parsley flakes. Spoon filling into mushroom caps.
- Place stuffed mushrooms on broiler pan and broil 5 inches from heat for 2-3 minutes or until filling is browned.
- NUTRITION Calories: 190 Fat: 15 Dietaryfiber: 2 Protein: 8
