Ingredients
4
4 servings
- •16 oz cremini mushrooms
- •2 teaspoons olive oil
- •¼ teaspoon kosher salt, plus more to taste
- •1 tablespoon unsalted butter
- •1 small garlic clove, minced
- •4 tablespoons Fisher® Chopped Pecans, divided
- •¼ teaspoon onion powder
- •¼ teaspoon freshly ground black pepper
- •1 teaspoon soy sauce
- •4 oz cream cheese
- •¼ cup finely grated parmesan cheese
- •¼ teaspoon fresh thyme leaves, plus more for garnish
- •2 tablespoons panko bread crumbs
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Remove stems from the mushrooms and reserve for the filling. Arrange the mushroom caps, stem-side up, on the prepared baking sheet. Brush with the olive oil and season with salt to taste.
- Make the filling: Finely chop the mushroom stems, then add to a medium skillet with the butter and garlic. Cook over medium heat for about 5 minutes, or until the mushrooms and garlic have softened and browned slightly. Remove the pan from the heat.
- Add 2 tablespoons of Fisher® Chopped Pecans, the onion powder, ¼ teaspoon salt, the pepper, and soy sauce to the skillet and stir to combine.
- While the pan is still warm, but not hot, add the cream cheese, Parmesan, and thyme and stir until the mixture is smooth.
- Carefully fill each mushroom cap with the filling. Sprinkle the remaining 2 tablespoons of Fisher® Chopped Pecans and the panko bread crumbs on top of the mushrooms.
- Bake for 15 minutes, or until the mushrooms are tender and the topping has browned slightly.
- Serve warm.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 224
- Carbohydrate: 9g
- Fat: 18g
- Fiber: 5g
- Protein: 9g
- Sugar: 3g
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