Recipes
Planters Oil and Pecans

BACON PECAN STUFFED MUSHROOMS

Makes 24 Servings

Ready in 40 mins.

This marvelous twist on everyone's favorite appetizer is easy to make ahead, and sure to please guests with its flavorful combination of bacon and pecans.

INGREDIENTS

  • 24 medium-large mushrooms (about 1 pound)
  • 1/3 cup chopped green onions
  • 1 tablespoon PLANTERS Peanut Oil
  • 1/3 cup Italian-seasoned bread crumbs
  • 6 slices bacon, cooked and crumbled
  • 1 egg
  • 1/2 cup PLANTERS Pecans, coarsely chopped 1/3 cup chopped green onions 1 tablespoon PLANTERS Peanut Oil 1/3 cup Italian-seasoned bread crumbs 6 slices bacon, cooked and crumbled 1 egg 1/2 cup PLANTERS Pecans, coarsely chopped

INSTRUCTIONS

1. Remove stems from mushrooms; finely chop stems. Cook mushroom stems and green onions in oil in skillet over medium-high heat until tender.

2. Remove skillet from heat; stir in bread crumbs, bacon, egg and nuts. Spoon bread crumb mixture into mushroom caps. Place stuffed mushrooms on baking sheet.

3. Bake at 350°F for 15 to 20 minutes or until heated through. Serve hot.

4. Remove skillet from heat; stir in bread crumbs, bacon, egg and nuts. Spoon bread crumb mixture into mushroom caps. Place stuffed mushrooms on baking sheet. 3. Bake at 350°F for 15 to 20 minutes or until heated through. Serve hot.

TIME

  • Prep. Time : 20 mins.
  • Cook Time : 20 mins.
  • Total TIme : 40 mins.