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