Stuffed Mushrooms with Brie and Pecans

And now for something a little different! Not your usual stuffed mushrooms, a little different but definitely different is good this time! Delicious actually! Miss Picky absolutely loves stuffed mushrooms, so much that she didn't wait for me to say THESE HAVE CHEESE IN THEM! She just walked by said "oh good, stuffed mushrooms" and popped one in her mouth. I waited for her to immediately grab a napkin and spit it out, followed by a big EEWWWW, what is that? It didn't happen. She kept chewing. Because I wouldn't want to be tricked myself, I said, it's stuffed with brie cheese and pecans. She said it was good. Quick somebody, pick me up off the floor! She liked them, which is quite surprising, she doesn't like to try new foods. She hates cheese. Not the kind in the little green can, not when it's melted on top of a pizza slice, or in baked ziti. But in general, cheese in anything is an issue. Not this time. These she liked. I can't figure her out. And I give up trying.

Can't give a better review than that, except for the Griller. He also doesn't love most cheeses. I can count four and anything else he won't touch. Mozzarella, Muenster, Jarlsberg and American. He liked these mushrooms, too! I loved them. A bit different from our usual stuffed mushroom but different is nice for a change!

I got this recipe from my friend Renee, who got the recipe from the caterer of a party she had attended. She tasted them and raved! SHe said they were abfab! And when she described these lovelies, she said they were "hot mushrooms stuffed with brie and pecans, abfab, and yes, I did ask the caterers! Caps stemmed and baked; the juice and chopped stems mixed with chopped pecans and the brie with some breadcrumbs to bind and baked again."

So armed with that information I just sort of winged it and came up with these...

and Renee was right, these are ABFAB! Absolutely fabulous!

Stuffed Mushrooms with Brie and Pecans

Source: Renee Ascher

adapted by There's Always Thyme to Cook

Printable Recipe

1 large package mushrooms (I used cremini)

1 wedge of Brie cheese, remove rind

1/4 cup pecans, chopped

1/4  cup fresh breadcrumbs

salt and pepper

Preheat oven to 400°.

Clean mushrooms and remove stems. Put the caps and the stems in  pan and bake for about ten minutes. 

In the meantime, put the pecans, stems, brie and breadcrumbs on a cutting board and chop it all together until it gets kind of crumbly. Take the caps out of the oven after about ten minutes. Pour any juices from the caps into the mixture. Stir it all together and stuff the caps with the stuffing, mound it on top and place the stuffed mushrooms on the baking sheet.

Bake for another 10 - 15 minutes, until the mushrooms are golden brown. Serve.


More stuffed mushrooms ...

Mushrooms worth repeating 

So many stuffed mushrooms

More mushrooms

Joining

Suzy at Kitchen Bouquet for another Flashback Friday.

 and

 Food on Friday at Carole's Chatter 

 

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