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Pecan Stuffed Mushrooms Recipe
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20 x Medium-sized mushrooms 3 oz Cream cheese, softened 2 tb Cooked, crumbled bacon 1 1/2 tb Chopped pecans 2 tb Italian style bread crumbs 2 ts Minced chives 1 tb White wine 3 tb Melted butter Wash and dry mushrooms. Gently separate stems from mushroom caps. (Save stems for use in another recipe.) Brush caps with melted butter. Fill each cap with a mixture of cream cheese, bacon, pecans, bread crumbs, chives, and wine. Broil stuffed mushrooms for 3-5 minutes. Serve hot. Stuffed mushrooms may be assembled the day before the party, covered, and broiled before serving. Source: "Teasers and Appeasers", an Hors d'Oeuvre cookbook.
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