This recipe offers more than just delicious flavor; it’s a nutrient-dense dish that provides a wealth of health benefits. Mushrooms, in particular, are an excellent plant-based source of vitamin D and the nuts provide a rich source of protein, making this dish an ideal snack or side for those seeking to maintain a healthy and balanced diet.
1 lb mushrooms (about 25 large mushrooms)
2 tbsp butter
2 tbsp olive oil
1 shallot, minced (about 1/4 cup)
1/2 cup chopped pecans
4 cloves garlic, minced
1/4 cup parsley, minced
4 oz Goat cheese
1/4 cup panko bread crumbs (or gluten-free bread crumbs)
1/2 tsp salt
1/4 tsp pepper
25 pecan halves
2 tbsp honey
1 tsp olive oil
pinch of salt
- Preheat oven to 350°F.
- Carefully break off stems. Chop stems extremely fine, discarding tough ends of stems.
- Heat butter over medium heat in a small skillet. Add in shallots, pecans, mushroom stems and garlic. Cook, stirring often until everything has softened, about 5 minutes.
- Add warm ingredients to a medium-sized mixing bowl and stir in goat cheese, parsley, bread crumbs, salt and pepper until well combined. Set aside.
- Spread out mushroom caps on a large baking sheet. Working with one mushroom at a time, brush both inside and outside with olive oil (or melted butter) and stuff with 1 tsp of filling. Place on the center rack and bake for 20 minutes.
- While mushrooms are cooking, heat honey and olive oil in a medium-sized skillet over low heat. Add in pecans halves and stir until they are completely coated. Cook over medium-low heat until pecans have taken on a slightly darker color. About 3-4 minutes. Spread pecans onto a piece of parchment to cool.
- Once mushrooms are cooked, top with candied pecans and serve immediately. Enjoy!