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Categories:Viewed: 23 - Published at: 4 years ago
Ingredients
- 12 whole Large Mushrooms, Wiped Clean
- 1/2 cups Chopped Pecans
- 1/2 cups Pepperidge Farms Stuffing Mix (not Cubes)
- 3 Tablespoons Parsley, Chopped
- 1 whole Small Shallot, Finely Chopped
- 1/4 cups Butter, Softened
- 1 clove Garlic, Crushed
- 1/2 teaspoons Salt
- 1/4 teaspoons Freshly Ground Pepper
- 1/2 cups Heavy Cream (that's What Makes These Decadent)
Method
- Heat oven to 350 F.
- Remove stems from cleaned mushrooms and arrange the caps in a shallow baking dish. Chop stems and mix with all the other ingredients, except the cream. Stuffing will be dry, but will hold together with the butter.
- Heap stuffing into the mushroom caps. Pour the cream over mushrooms. Bake at 350 F for 20 minutes, basting once or twice during cooking.
- This dish never fails to impress and it's so easy and fast. Simple to prepare in advance; just add the cream at the last minute, bake and serve.
