Pecan Stuffed Mushrooms
Yield
20 servingsPrep
15 minCook
5 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | medium |
mushrooms
|
|
| 3 | ounces |
cream cheese
softened |
|
| 2 | tablespoons |
bacon
cooked, crumbled |
*
|
| 1 ½ | tablespoons |
pecans
chopped |
|
| 2 | tablespoons |
bread crumbs
italian style |
|
| 2 | teaspoons |
chives
minced |
|
| 1 | tablespoon |
white wine
|
|
| 3 | tablespoons |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | medium |
mushrooms
|
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 3E+1 | ml |
bacon
cooked, crumbled |
*
|
| 23 | ml |
pecans
chopped |
|
| 3E+1 | ml |
bread crumbs
italian style |
|
| 1E+1 | ml |
chives
minced |
|
| 15 | ml |
white wine
|
|
| 45 | ml |
butter
melted |
|
Directions
Wash and dry mushrooms.
Gently separate stems from mushroom caps.(Save stems for use in another recipe.)
Brush caps with melted butter.
Fill each cap with a mixture of cream cheese, bacon, pecans, bread crumbs, chives, and wine.
Broil stuffed mushrooms for 3 -5 minutes.
Serve hot.
Stuffed mushrooms may be assembled the day before the party, covered, and broiled before serving.
