Pecan Stuffed Mushrooms

Pecan Stuffed Mushrooms Servings: 8 24 baby portabella mushrooms, with stems (1 1/2-inch to 2-inch wide) 2 tablespoons olive oil, plus additional for greasing dish (original recipe called for unsalted butter-use if you wish or use 1/2 butter, 1/2 olive oil) 1 -2 large garlic clove, minced 1 1/2 teaspoons finely chopped fresh oregano (or 1/2 tsp. dried) 1 cup pecans, finely chopped (4 oz.) 2 tablespoons breadcrumbs 1/2 teaspoon salt (or more to taste) 1/4 teaspoon black pepper 1/3 cup half-and-half 2/3 cup heavy cream parsley, chopped to garnish Put oven rack in middle position in oven and preheat to 400°F. Trim ends of mushroom stems and separate caps and stems, reserving both. Arrange caps, stemmed sides up, in a buttered 13"x9" shallow baking dish. Finely chop stems(or process in food processor), then cook with garlic and oregano in butter(or olive oil) in a 10" heavy skillet over medium heat, stirring frequently, until lightly browned, about 5 minutes. Stir in pecans, bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently, 1 minute. Stir in 1/3 cup half and half and bring to a simmer, then remove from heat. Sprinkle insides of caps with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, then divide filling among the caps. Drizzle mushrooms with the 2/3 cup cream and bake until filling is browned and caps are tender, about 30 minutes. Sprinkle over parsley to garnish. Serve mushrooms drizzled with pan juices. To make ahead:. Stuffed mushrooms can be put together, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking.