Pecan Stuffed Mushrooms

336 grams Mushrooms, fresh
4 clove Garlic
.25 cup Parsley
4 oz Cream Cheese
.5 tsp Salt
.25 tsp Pepper, black
50 grams Pecans, chopped
20 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
1 tbsp Olive Oil
68 grams Shallots
1 pat (1" sq, 1/3" high) Butter, salted

These make an excellent appetizer for holiday meals. Stuffing would easily fill 12 smaller mushrooms. Parmesan cheese sprinkles can also be used for the topping of these scrumptious mushrooms instead of panko crumbs.

Preheat oven to 350 degrees. Have cream cheese at room temperature. Remove mushroom stems from mushrooms and cut off bad parts of stems. Set aside mushroom caps. Chop remaining stems into small pieces. Chop shallot and mince garlic gloves. In a small frying pan, add the mushroom pieces, shallots and garlic and cook until shallots are translucent. Add the pecans for another minute or two. Remove from heat and let cool slightly. Transfer warm ingredients into a medium bowl. Add panko crumbs, cream cheese, parsley, salt and pepper. You may reserve a small amount of the crumbs to sprinkle over each mushroom before baking. Brush the outsides of the mushroom caps with olive oil. Spoon in 1/6th of the mixture into each mushroom and place stuffing side up on a foil-lined baking sheet. Place in center of oven and bake for 20 minutes. Enjoy!

Serving Size: 6 Large Stuffed Mushrooms