Bacon-Pecan Stuffed Mushrooms Recipe
1 pound large fresh mushrooms
4 tablespoons butter, divided
2 tablespoons canola oil
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 chives
Remove mushroom stems (discard or save for another use). In a large skillet, heat 2 tablespoons butter and oil over medium-high heat. Saute mushroom caps for 2 minutes on each side; sprinkle with salt. Remove with a slotted spoon to paper towels.
In the same skillet, saute onion in remaining butter until tender. Remove from the heat; stir in the remaining ingredients.
Spoon into mushroom caps. Place on a broiler pan; broil 5 in. from the heat for 2-3 minutes or until filling is browned. Serve warm. Yield: 12-14 appetizers.
Nutrition Facts: 1 serving (2 each) equals 184 calories, 16 g fat (6 g saturated fat), 25 mg cholesterol, 277 mg sodium, 7 g carbohydrate, 1 g fiber, 5 g protein