Great for dinner parties or a family dinner, these savory stuffed mushrooms get a delicious crunch from pecans and bacon. When I haven’t had large mushrooms to use, I will make only half of the filling and bake for 10 minutes. These guys will go fast so make sure to make plenty. Enjoy!
12 large fresh white mushrooms
2 strips bacon
2 cloves garlic, finely diced
4 oz. cream cheese
1/2 C. finely diced pecans
1 Tbsp. sliced green onion (optional)
Preheat oven to 375 degree. Wipe mushrooms off with a damp paper towel. Remove stems from the mushrooms, mince and set aside. Place mushroom caps hole-side up in a baking pan.
Cook the bacon in a medium skillet until it is crispy; remove bacon, crumble and set aside.
Add the garlic and minced mushroom stems to the bacon fat in the skillet. Cook 3 minutes or until the stems are cooked through. Stir in the cream cheese and cook until it is melted. Stir in the diced pecans and reserved bacon.
Fill mushrooms with a rounded spoonful of mixture. Bake for 20 minutes or until the mushroom caps have cooked through. Sprinkle with green onion, if desired. Serve immediately.
