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Maika`i Glazed Pecan Stuffed Mushrooms
Deliciously creamy with a hint of sweetness from the glazed pecans. It's the perfect side dish to make for your family and friends!
Recipe - Foodland Farms Ala Moana
Maika`i Glazed Pecan Stuffed Mushrooms
0
Servings6
0Ingredients
Baby Portabella Mushrooms, 1 1/2 Pound
Maika`i Garlic, 1 Teaspoon
Maika`i Glazed Pecans, 1/2 Cup
Goat Cheese, 8 Ounces
Fresh Sage, 1 Tablespoon
Olive Oil, 4 Tablespoons
Salt, 1/2 Teaspoon
Black Pepper, 1/4 Teaspoon
Directions
Ingredients
- 1 1/2 pound baby portabella mushrooms or button mushrooms
- 1 teaspoon maika`i garlic (chopped)
- 1/2 cup maika`i glazed pecans (chopped and save an additional 25 pieces whole pecan)
- 8 ounces goat cheese
- 1 tablespoon fresh sage
- 4 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Preheat oven to 350F.
- Prep mushrooms by carefully breaking off stems. Chop stems fine, discarding tough stems.
- In a small skillet, heat oil over medium heat. Add garlic, pecans, mushroom stems, and sage. Cook, while stirring often, for about 5 minutes or until everything has softened.
- In a medium-sized bowl, mix together the mushroom stem mixture, goat cheese, salt and black pepper until well combined. Set aside.
- Place mushroom caps on a large baking sheet. Working with one mushroom at a time, brush both inside and outside with oil and stuff with 1 teaspoon of filling. Place on center rack and bake for 20 minutes or until cheese turns a nice golden brown.
- Once mushrooms are cooked, top with a whole glazed pecan.
- Serve.
0 minutes
Prep Time
0 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Small Kine Farm Keiki Organic Portabella Mushroom, 8 Ounce
Maika`i Member Price
Maika'i Peeled Garlic, 6 Ounce
Maika`i Member Price
Maika'i Glazed Pecan Halves, 8 Ounce
Vermont Chèvre Goat Cheese, 4 Ounce
Maika`i Member Price
Sage Herb, 1.5 Ounce
Maika`i Member Price
Bertolli Extra Virgin Olive Oil, 8.45 Ounce
Morton Salt, 26 Ounce
McCormick Black Pepper, Ground , 3 Ounce
Maika`i Member Price
Directions
Ingredients
- 1 1/2 pound baby portabella mushrooms or button mushrooms
- 1 teaspoon maika`i garlic (chopped)
- 1/2 cup maika`i glazed pecans (chopped and save an additional 25 pieces whole pecan)
- 8 ounces goat cheese
- 1 tablespoon fresh sage
- 4 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Preheat oven to 350F.
- Prep mushrooms by carefully breaking off stems. Chop stems fine, discarding tough stems.
- In a small skillet, heat oil over medium heat. Add garlic, pecans, mushroom stems, and sage. Cook, while stirring often, for about 5 minutes or until everything has softened.
- In a medium-sized bowl, mix together the mushroom stem mixture, goat cheese, salt and black pepper until well combined. Set aside.
- Place mushroom caps on a large baking sheet. Working with one mushroom at a time, brush both inside and outside with oil and stuff with 1 teaspoon of filling. Place on center rack and bake for 20 minutes or until cheese turns a nice golden brown.
- Once mushrooms are cooked, top with a whole glazed pecan.
- Serve.