Cooking Instructions
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Step 1
Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet lightly with
Non-Stick Baking Spray (as needed)
.
Step 2
Remove stems from the
Baby Portobello Mushrooms (455 g)
. Reserve the stems. Place the mushroom caps rounded side down onto the baking sheet.
Step 3
Lightly brush each mushroom cap with
Butter (5 g)
. Set aside.
Step 4
Finely chop the mushroom stems.
Step 5
Place chopped mushroom stems in a skillet with the
Pecans (35 g)
and heat over medium. Stir and cook until the mushrooms cook down and excess moisture is gone. Stir frequently to prevent burning.
Step 6
In a large bowl combine the mushroom and pecan mixture with the
Cream Cheese (115 g)
,
Shredded Sharp Cheddar Cheese (55 g)
,
Scallions (7 g)
,
Cooked Bacon (2 slices)
,
Panko Breadcrumbs (10 g)
,
Garlic (1 g)
, and
Ground Black Pepper (1 g)
. Combine well.
Step 7
Stuff each mushroom cap with the stuffing mixture. Top each stuffed mushroom with the remaining
Shredded Sharp Cheddar Cheese (30 g)
.
Step 8
Bake for 10 to 15 minutes. Serve hot and enjoy!
