CHEDDAR PECAN STUFFED MUSHROOMS
In my husband's family, we have a tradition of making a variety of appetizers as our meal for Christmas Eve. My sister-in-law brought these one year and they have been one of our favorites ever since. I don't generally use the large stuffing mushrooms, though you can if you're serving this as a first or second course in a formal dinner. Instead I use regular button mushrooms so 15 or so people can have two or three each.
Provided by Teressa DeJong Drenth
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 55m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Remove and finely chop stems from mushrooms.
- Melt butter in a large skillet over low heat; brush mushroom caps with melted butter and place onto a baking sheet. Raise heat to medium; cook and stir chopped mushroom stems, green onion, and garlic in the butter remaining in the skillet for 3 minutes. Lightly stir bread crumbs, Cheddar cheese, pecans, salt, and black pepper into the mixture. Generously fill the mushroom caps with stuffing, piling it high.
- Bake in the preheated oven until stuffing is hot, the cheese has melted, and mushrooms are cooked through, 20 to 30 minutes.
Nutrition Facts : Calories 131.5 calories, Carbohydrate 4.6 g, Cholesterol 24.2 mg, Fat 11.5 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 5.7 g, Sodium 201.2 mg, Sugar 1 g
DATES STUFFED WITH CREAM CHEESE AND PECANS
This is a recipe that my mother makes as a quick appetizer for special occasions. It may seem like an odd combination of flavors at first, but trust me, these can be addictive!
Provided by Nicole Isabella
Categories Lunch/Snacks
Time 3m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- "Butterfly"the dates, making sure that they are still attached along one side Spread the dates open and fill with a generous amount of cream cheese.
- Place a pecan over the filling.
- Close the date, shaping it back into its original shape.
- Eat and enjoy!
Nutrition Facts :
BACON WRAPPED CHICKEN WITH BLUE CHEESE AND PECANS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 375 degrees F.
- Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.
- Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.
- Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.
- Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.
- Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top. Serve with rice and greens, if desired.
STUFFED WHITE MUSHROOMS WITH PECANS
"I really love this type of dish because it can be an appetizer or side dish depending on how you serve it. The pecans are a rich and welcome guest at this party, because the white mushrooms are light and slightly tangy from the Vermouth and sour cream. The pecans also add great texture." - Alex Guarnaschelli
Provided by Food Network
Categories appetizer
Yield 8 servings
Number Of Ingredients 13
Steps:
- 1. Heat a large saute pan over medium heat. Add the olive oil and the diced onion. Season with salt and pepper and cook until tender, 3-5 minutes. Add the grated garlic and lower the heat. Add the mushrooms. Season with salt and pepper. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 5-8 minutes.
- 2. Add the Vermouth to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5-8 minutes. Taste for seasoning. Add the sour cream and allow it to melt over low heat. Remove and reserve half (20) of the mushrooms.
- 3. Preheat oven to 350 degrees F. Preheat the broiler. When the mushrooms have cooled slightly, place half of them (20 mushrooms) on a flat surface and roughly chop to break them into smaller pieces. Toss them in a bowl with the Parmesan cheese, pecans and breadcrumbs.
- 4. A test run: Place a little bit of the stuffing on a baking sheet and place in the oven. Cook for a few minutes and taste for seasoning. Add more salt, cheese or even olive oil if the texture or flavor isn't quite where you want it to be. Fill each bottom of the reserved mushroom halves (remaining 20 mushrooms) with some of the stuffing. Don't be afraid to press and mold the stuffing on top of each mushroom.
- 5. Arrange the mushrooms on a baking sheet and bake in the oven until hot, 12-15 minutes. Place the mushrooms under the broiler for a minute or two until the tops brown. Serve immediately with a drizzle of Balsamic vinegar or lemon juice.
NUTTY STUFFED MUSHROOMS
Basil, Parmesan cheese and mushroom blend together well, while buttery pecans give these treats a surprising crunch. Our children, grandchildren and great-grandchildren always ask for them! -Mildred Eldred, Union City, Michigan
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, heat butter over medium heat. Add chopped mushrooms and onion; saute until liquid has evaporated, about 5 minutes. Remove from heat; set aside., Meanwhile, combine remaining ingredients; add mushroom mixture. Stuff firmly into mushroom caps. Bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 15-18 minutes. Serve warm.
Nutrition Facts : Calories 44 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 67mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
BLUE CHEESE AND PECAN STUFFED DATES
Per Whole Foods' website, "To ease the party rush, make the filling for these dates a few days in advance, keeping in mind that the flavor will get stronger over time. For a vegetarian version omit the bacon and sauté the onions in olive oil instead of the bacon grease."
Provided by januarybride
Categories < 30 Mins
Time 30m
Yield 24 appetizers, 12 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon in a large skillet over medium heat until crisp. Transfer to drain on paper towels, reserving 1/2 teaspoon bacon grease in skillet.
- Add onion and cook over medium heat until softened, 3 to 4 minutes. Add orange juice and cook, scraping up any browned bits, until liquid is evaporated, 1 to 2 minutes more.
- Transfer onion to a medium bowl and let cool.
- Crumble bacon into the onions. Add cheeses and half of the pecans. Stir well to combine.
- Stuff each date with a heaping teaspoon of the mixture and top with remaining pecans.
Nutrition Facts : Calories 126.6, Fat 8.2, SaturatedFat 2.9, Cholesterol 12.5, Sodium 120.1, Carbohydrate 12.3, Fiber 1.6, Sugar 9.8, Protein 2.7
PECAN CHICKEN BREASTS STUFFED WITH CREAM CHEESE AND BROCCOLI
Chicken breasts rolled up with a creamy cheese-broccoli stuffing, dipped in egg and a pecan coating, browned and baked to magnificence! We make this recipe for all of our special friends and company that enjoy a really delicious and different chicken main entree.
Provided by MARBALET
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 9
Number Of Ingredients 15
Steps:
- To Make Broccoli/Cream Cheese Filling: In a medium saucepan over low heat, heat the lemon juice, butter or margarine, garlic, basil and pimento until butter or margarine has melted. Add the 1 cup pecans, broccoli and onion and cook until broccoli is tender; then add the sour cream and cream cheese and mix all together until smooth. Let cool, cover and refrigerate to chill for 30 minutes.
- Place 1 to 2 tablespoons of the broccoli/cream cheese filling in the center of each chicken breast, roll up, tuck in sides and fasten with toothpicks. Put the egg beat in a shallow dish or bowl, and mix the bread crumbs and 1/2 cup pecans together in another shallow dish or bowl. Dip the chicken rolls in the egg, then in the pecan mixture.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium high heat and saute coated chicken rolls in skillet until well browned on both sides, about 2 to 4 minutes each side. Place browned rolls in a lightly greased 9x13 inch baking dish.
- Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through and chicken meat is white. Serve with a small portion of leftover broccoli/cream cheese mixture on top of each chicken breast.
Nutrition Facts : Calories 514.2 calories, Carbohydrate 13.9 g, Cholesterol 138.2 mg, Fat 38.5 g, Fiber 2.8 g, Protein 30 g, SaturatedFat 15.5 g, Sodium 311.2 mg, Sugar 2.2 g
PECAN ENCRUSTED STUFFED CHICKEN BREASTS
Boneless chicken breasts are stuffed with cheese and stuffing mix and encrusted with a delicious pecan and bread crumb mixture.
Provided by Chad Hammond
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Bring water and butter to a boil in a saucepan; stir in stuffing mix. Cover and remove saucepan from heat. Let stand until water is absorbed, 5 minutes; fluff stuffing with a fork.
- Place flour in a medium bowl. Whisk eggs in a separate bowl. Combine bread crumbs, pecans, salt, and pepper together in a third bowl.
- Fill each chicken breast with 1/4 of the stuffing and a provolone cheese slice. Roll each chicken breast around the filling; tie kitchen twine around each rolled breast to keep closed.
- Coat each chicken roll in flour; dip each chicken roll into whisked eggs. Press each chicken roll in the bread crumb-pecan mixture until fully coated.
- Pour canola oil into a large skillet to a depth of 1/4 inch and heat until little wisps of smoke rise from the oil.
- Fry coated chicken in the hot oil until crust is lightly browned, about 5 minutes per side; transfer to a baking dish.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 831 calories, Carbohydrate 66.5 g, Cholesterol 207.9 mg, Fat 42.3 g, Fiber 4.7 g, Protein 46.3 g, SaturatedFat 15.8 g, Sodium 1303.4 mg, Sugar 3.5 g
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