Mushroom Pecan Appetizers Recipes

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GLUTEN-FREE MUSHROOM PECAN APPETIZERS

Enjoy these delicious mushroom-pecan appetizers made using frozen chopped spinach - perfect to serve a group.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h15m

Yield 24

Number Of Ingredients 11



Gluten-Free Mushroom Pecan Appetizers image

Steps:

  • Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. In 10-inch skillet, melt butter over medium heat. Add mushrooms and onions; cook about 5 minutes, stirring occasionally, until onion is tender. Drain.
  • In pan, mix mushroom mixture, cheese, pecans and spinach; spread evenly. In medium bowl, stir all remaining ingredients with whisk or fork until blended. Pour into pan.
  • Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 30 minutes before serving.

Nutrition Facts : Calories 120, Carbohydrate 6 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Appetizer, Sodium 180 mg, Sugar 2 g, TransFat 0 g

2 tablespoons butter
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
1 cup chopped onions (2 medium)
2 cups shredded Swiss cheese (8 oz)
1 cup chopped pecans, toasted
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
3 eggs
1 1/3 cups milk
3/4 cup Bisquick™ Gluten Free mix
1 teaspoon salt
1 teaspoon garlic powder

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



Stuffed White Mushrooms with Pecans image

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.

1/8 cup extra-virgin olive oil
1 yellow onion, peeled and finely diced
Kosher salt
Freshly ground white pepper
2 small cloves garlic, grated
40 large white mushrooms, stemmed
1/4 cup dry Vermouth or dry white wine
1 cup sour cream
2 tablespoons toasted breadcrumbs
1/2 cup Parmesan cheese, grated
1/2 cup Fisher® Pecan Halves, coarsely chopped
1 to 1 1/2 cups loose breadcrumbs, toasted
1 tablespoon balsamic vinegar or lemon juice for finishing (optional)

STUFFED WHITE MUSHROOMS WITH PECAN BREADCRUMBS

I really love this type of dish because it can be an appetizer or side dish depending on how you serve it. The nuts amplify the taste of the mushrooms and bring out the garlic and onions note in the mushrooms. These can be made in advance and simply heated and served when ready to eat.

Provided by Alex Guarnaschelli

Categories     appetizer

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 14



Stuffed White Mushrooms with Pecan Breadcrumbs image

Steps:

  • Preheat oven to 350 degrees F.
  • For the mushrooms: Rough chop half of the mushrooms. Heat a large saute pan over medium heat. Add 2 tablespoons of the olive oil and when hot, add the diced onion. Season with salt and pepper and cook until tender, 8 to 10 minutes. Add the garlic and lower the heat. Add the chopped mushrooms and cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes. Add half the white wine and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning and adjust as needed. Add the sour cream, thyme and 1 tablespoon of the butter and allow it to melt over low heat. Remove from heat and reserve.
  • In a separate pan, heat the remaining 2 tablespoons olive oil over medium heat. When the oil is hot, add the whole stemmed mushrooms stem ends up. Saute for 5 to 8 minutes and then turn over and continue to cook for another 5 minutes. Add the remaining white wine and cook until the liquid has reduced by two-thirds. Add the remaining tablespoon butter and season with salt and pepper. Remove from the heat and reserve.
  • For the breadcrumbs: In a medium skillet over medium heat, add the butter and olive oil. Add the breadcrumbs and pecans and saute the mixture until it's golden brown, about 4 minutes. Season with salt. Set aside.
  • Bake and serve: Arrange the reserved stemmed and partially cooked mushrooms on a baking sheet and stuff them with the chopped mushroom and onion mixture. Bake for 12 to 15 minutes. Remove the mushrooms, set the oven to broil, top them with the breadcrumb mixture and place under the broiler until the tops are golden brown, about 1 minute. Serve immediately.

2 1/2 pounds large white mushrooms, stemmed
4 tablespoons extra-virgin olive oil
1 medium red onion, finely diced
Kosher salt and freshly ground black pepper
6 medium cloves garlic, grated
1/2 cup dry white wine
1/2 cup sour cream
1 tablespoon fresh thyme leaves
2 tablespoons unsalted butter
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 cup panko breadcrumbs, toasted
1/2 cup pecans, coarsely chopped, toasted
Kosher salt

BACON-PECAN STUFFED MUSHROOMS

When I had my kitchen remodeled, I lost the recipe for these mushrooms. But I'd shared it so many times, I had no trouble finding someone to "lend" it back to me. -Beverly Pierce, Indianola, Mississippi

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 11



Bacon-Pecan Stuffed Mushrooms image

Steps:

  • Preheat broiler. In a large skillet, heat 2 tablespoons butter and oil over medium-high heat. Add mushroom caps; cook 2 minutes on each side. Sprinkle with salt. Remove with tongs; drain on paper towels, stem side down., In same pan, heat remaining butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat; stir in remaining ingredients. Spoon into mushroom caps., Place on a broiler pan. Broil 5 in. from heat 2-3 minutes or until filling is browned.

Nutrition Facts : Calories 184 calories, Fat 16g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 277mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

4 tablespoons butter, divided
2 tablespoons canola oil
12 large fresh mushrooms (about 1 pound), stems removed
1/4 teaspoon salt
2 tablespoons finely chopped onion
1 cup soft bread crumbs
6 bacon strips, cooked and crumbled
2 tablespoons chopped pecans
2 tablespoons sherry or beef broth
2 tablespoons sour cream
2 tablespoons minced fresh chives

MUSHROOM PECAN APPETIZERS

Based on Betty Crocker recipe for gluten free Bisquick, just recipe is using regular Bisquick. Also I changed the amount of Spinach from 9 oz to 10 oz.

Provided by Irit Birman @Irit_Birman

Categories     Vegetable Appetizers

Number Of Ingredients 11



Mushroom Pecan Appetizers image

Steps:

  • Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. In 10-inch skillet, melt butter over medium heat. Add mushrooms and onions; cook about 5 minutes, stirring occasionally, until onion is tender. Drain.
  • In pan, mix mushroom mixture, cheese, pecans and spinach; spread evenly. In medium bowl, stir all remaining ingredients with whisk or fork until blended. Pour into pan.
  • Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 30 minutes before serving.

2 tablespoon(s) butter
8 ounce(s) sliced fresh mushrooms (about 3 cups)
1 cup(s) chopped onions (2 medium)
2 cup(s) shredded swiss cheese (8 oz)
1 cup(s) chopped pecans, toasted
10 ounce(s) frozen chopped spinach, thawed, squeezed to drain
3 - eggs
1 1/3 cup(s) milk
3/4 cup(s) bisquick
1 teaspoon(s) salt
1 teaspoon(s) garlic powder

PECAN-STUFFED MUSHROOMS

A delicious recipe adapted from Gourmet magazine. Here's what they say: "Baked creminis bursting with a buttery pecan and garlic stuffing make for eye candy just waiting to be devoured."

Provided by Sharon123

Categories     Fruit

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11



Pecan-Stuffed Mushrooms image

Steps:

  • Put oven rack in middle position in oven and preheat to 400°F.
  • Trim ends of mushroom stems and separate caps and stems, reserving both. Arrange caps, stemmed sides up, in a buttered 13"x9" shallow baking dish.
  • Finely chop stems(or process in food processor), then cook with garlic and oregano in butter(or olive oil) in a 10" heavy skillet over medium heat, stirring frequently, until lightly browned, about 5 minutes. Stir in pecans, bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently, 1 minute. Stir in 1/3 cup half and half and bring to a simmer, then remove from heat.
  • Sprinkle insides of caps with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, then divide filling among the caps.
  • Drizzle mushrooms with the 2/3 cup cream and bake until filling is browned and caps are tender, about 30 minutes. Sprinkle over parsley to garnish. Serve mushrooms drizzled with pan juices.
  • To make ahead:.
  • Stuffed mushrooms can be put together, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking.

Nutrition Facts : Calories 276.8, Fat 22.8, SaturatedFat 6.8, Cholesterol 30.9, Sodium 205.9, Carbohydrate 15.6, Fiber 4.9, Sugar 7.1, Protein 7.8

24 baby portabella mushrooms, with stems (1 1/2-inch to 2-inch wide)
2 tablespoons olive oil, plus additional for greasing dish (original recipe called for unsalted butter-use if you wish or use 1/2 butter, 1/2 olive oil)
1 -2 large garlic clove, minced
1 1/2 teaspoons finely chopped fresh oregano (or 1/2 tsp. dried)
1 cup pecans, finely chopped (4 oz.)
2 tablespoons breadcrumbs
1/2 teaspoon salt (or more to taste)
1/4 teaspoon black pepper
1/3 cup half-and-half
2/3 cup heavy cream
parsley, chopped to garnish

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