Pecan-stuffed Mushrooms

Total Time: 1 hr Preparation Time: 35 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 24 baby portabella mushrooms, with stems (1 1/2-inch to 2-inch wide)
• 2 tablespoons olive oil, plus additional for greasing dish (original recipe called for unsalted butter-use if you wish or use 1/2 butter, 1/2 olive oil)
• 1 -2 large garlic clove, minced
• 1 1/2 teaspoons finely chopped fresh oregano (or 1/2 tsp. dried)
• 1 cup pecans, finely chopped (4 oz.)
• 2 tablespoons breadcrumbs
• 1/2 teaspoon salt (or more to taste)
• 1/4 teaspoon black pepper
• 1/3 cup half-and-half
• 2/3 cup heavy cream
• parsley, chopped to garnish

Recipe

• 1 put oven rack in middle position in oven and preheat to 400°f.
• 2 trim ends of mushroom stems and separate caps and stems, reserving both. arrange caps, stemmed sides up, in a buttered 13"x9" shallow baking dish.
• 3 finely chop stems(or process in food processor), then cook with garlic and oregano in butter(or olive oil) in a 10" heavy skillet over medium heat, stirring frequently, until lightly browned, about 5 minutes. stir in pecans, bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently, 1 minute. stir in 1/3 cup half and half and bring to a simmer, then remove from heat.
• 4 sprinkle insides of caps with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, then divide filling among the caps.
• 5 drizzle mushrooms with the 2/3 cup cream and bake until filling is browned and caps are tender, about 30 minutes. sprinkle over parsley to garnish. serve mushrooms drizzled with pan juices.
• 6 to make ahead:.
• 7 stuffed mushrooms can be put together, but not baked, 1 day ahead and chilled, covered. bring to room temperature before baking.