Ingredients:
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8-ounces fresh mushrooms
6 Tbsp. butter, melted
1/2 cup onion, minced
1/2 cup bread crumbs
Instructions:
Jz cup pecans, to asted 1 (3-oz.) package cream cheese, softened Wash mushrooms or wipe dry. Remove stems and chop. Brush outside of caps with melted butter and set in buttered baking dih. Combine remaining butter, onion. chopped mushroom stems and saute for 5 134 minutes. Stir in bread crumbs, pecans, salt and pepper. Cool; add cream cheese. Spoon stuffing into each cap. Bake at 350° for 20 minutes.
Notes:
Be sure to try my stuffed jalapefto recipe in the appetizer section. Either of these can be served whenever you want a great appetizer or side dish. I always have to prepare extra quantities of both because my family enjoys them so much.
Servings Yield:
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