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.
Ingredients
- 1 pound fresh button mushrooms
- 0.5 cups butter
- 1 cup finely chopped green onion
- 3 cloves garlic , minced
- 1.5 cups soft bread crumbs
- 1 cup shredded Cheddar cheese
- 0.5 cups finely chopped pecans
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C).
-
2
Remove and finely chop stems from mushrooms.
-
3
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.
-
4
Bake in the preheated oven until stuffing is hot, the cheese has melted, and mushrooms are cooked through, 20 to 30 minutes.
Nutrition Facts
Per serving
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