Serve up a savory and gorgeous appetizer with our Bacon-Pecan Stuffed Mushrooms. Stuffed with a blend of bacon, pecans, egg, bread crumbs and green onions, Bacon-Pecan Stuffed Mushrooms are baked and served hot. Try Bacon-Pecan Stuffed Mushrooms at your next party.
What You Need
Original recipe yields 24 servings
24 medium-large mushrooms (about 1 lb.)
1/3 cup green onion slices
1 Tbsp. PLANTERS Peanut Oil
1/3 cup dry Italian-style bread crumbs
1 egg, lightly beaten
6 slices OSCAR MAYER Bacon, cooked, crumbled
1/2 cup coarsely chopped PLANTERS Pecans
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Let's Make It
Preheat oven to 350°F. Remove stems from mushrooms; set caps aside for later use. Finely chop the stems. Cook and stir stems and onions in hot oil in skillet on medium-high heat until tender. Remove from heat; stir in bread crumbs, egg, bacon and pecans.
Spoon into mushroom caps; place on baking sheet.
Bake 15 to 20 min. or until heated through. Serve warm.
For easy crumbled bacon, use kitchen scissors to snip raw bacon into 1/2-inch pieces. Let pieces fall right into skillet, then cook until crisp. Drain on paper towels.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 1 stuffed mushroom each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.