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\n12 large fresh white mushrooms
\n2 strips bacon
\n2 cloves garlic, finely diced
\n4 oz. cream cheese
\n1\/2 C. finely diced pecans
\n1 Tbsp. sliced green onion (optional)<\/p>\nPreheat 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.<\/p>\n
Cook the bacon in a medium skillet until it is crispy; remove bacon, crumble and set aside.<\/p>\n
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.<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … <\/p>\n
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