Pecan Stuffed Mushrooms

Ingredients

• 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
• 1½ t fresh oregano , finely chopped
• 1 C pecans , finely chopped
• ½ t salt
• ¼ t black pepper
• 1 C heavy cream

Instructions

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.