Stuff these mushroom caps with bacon and pecans
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This is an easy to make recipe for an appetiser or an addition to a full entrée or a Brunch banquet table.
You could also use smaller Portobello mushrooms for this recipe; just remove some of the gills as well as the stem. If you are fortunate enough to find wild Morels they could be split and used. If you find too many wild Morels, I will barter with bacon.
I chose the black pepper rind bacon for this recipe to give it a bit of a bite. You could use any of my fine bacons: maple smoked, double smoked, Montreal smoked, Apple cinnamon, peameal, turkey back bacon, or Canadian Bacon.
They could be prepped ahead and heated as needed at time of service.
Bacon and pecan stuffed mushroom caps
- 4 Tbsp. Butter, divided 2/2
- 2 Tbsp. Canola oil
- 12 Lg. White mushrooms, stems removed
- 1 / 2 Tsp. Salt
- 2 Tbsp. Finely chopped white onion
- 1 Cup Soft breadcrumbs
- 6 Strips Black pepper rind bacon, cooked & crumbled
- 2 Tbsp. Chopped Pecans
- 2 Tbsp Beef broth or Madeira
- 2 Tbsp Sour cream
- 2 Tbsp. Freshly chopped chives
In a large skillet, heat butter & oil to medium heat. Lightly salt mushroom caps and fry 2 minutes per side. Set aside on paper towels stem side down.
Add the remaining butter to the skillet and heat pan to med, high and stir fry onions until soft. Remove skillet from heat and stir in the rest of the ingredients. Pack mixture into mushroom caps. Place stuffed caps onto cookie sheet lined with silicon paper and broil about 6" from heat for 3-4 minutes and filling is browned on top.
Note: to make soft bread crumbs,pulse 2 slices fresh bread in a food processer and pulse until crumbs are formed.
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