Whole Foods Co-op
OPEN DAILY  7am-9pm I  Holiday Hours  I  218.728.0884

Pecan Stuffed Mushrooms



  • 24 (1½-2-inch-wide) crimini mushrooms with stems (it’s OK if they are starting to open because mature mushrooms have more flavor and you are stuffing them anyway.)
  • 2 T unsalted butter , plus additional for buttering dish
  • 1 large garlic clove , minced
  • t fresh oregano , finely chopped
  • 1 C pecans , finely chopped
  • ½ t salt
  • ¼ t black pepper
  • 1 C heavy cream


  1. Put oven rack in middle position and preheat oven to 400°F.
  2. Trim ends of mushroom stems and carefully separate caps and stems, reserving both. Arrange caps, stemmed sides up, in a buttered 13 x 9-inch shallow baking dish.
  3. Finely chop stems, and then cook with garlic and oregano in butter in a 10-inch heavy skillet over moderate heat, stirring frequently, until lightly browned, about five minutes.
  4. Stir in pecans, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently for one minute.
  5. Stir in 1/3 cup cream and bring to a simmer, then remove from heat. Sprinkle insides of caps with remaining 1/4 tea- spoon salt and 1/8 teaspoon pepper, then divide filling among caps.
  6. Drizzle mushrooms with remain- ing 2/3 cup cream. Bring to room temperature before baking. Bake until filling is browned and caps are tender, about 30 minutes. Serve mushrooms drizzled with pan juices. Note: Stuffed mushrooms can be assembled, but not baked, one day ahead and chilled, covered.

Whole Foods Co•op


Hillside Store

610 E 4th Street
Duluth, MN 55805

Denfeld Store

4426 Grand Avenue
Duluth, MN 55807