Maikai Glazed Pecans Stuffed Mushrooms - Web (Thryveai).jpg
Maikai Glazed Pecans Stuffed Mushrooms - Web (Thryveai).jpg
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!
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Recipe - Foodland Farms Ala Moana
Maikai Glazed Pecans Stuffed Mushrooms - Web (Thryveai).jpg
Maika`i Glazed Pecan Stuffed Mushrooms
0
Servings6
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Ingredients
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
  • 1 teaspoon maika`i garlic (chopped)
  • 1/2 cup maika`i glazed pecans (chopped and save an additional 25 pieces whole pecan)
  • 8 ounces goast cheese
  • 1 tablespoon fresh sage
  • 4 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

 

Directions

  1. Preheat oven to 350F.
  2. Prep mushrooms by carefully breaking off stems. Chop stems fine, discarding tough stems.
  3. 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.
  4. In a medium-sized bowl, mix together the mushroom stem mixture, goat cheese, salt and black pepper until well combined. Set aside.
  5. 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.
  6. Once mushrooms are cooked, top with a whole glazed pecan.
  7. Serve.
0 minutes
Prep Time
0 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
Baby Portabella Mushrooms, 1 1/2 Pound
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Small Kine Farm Keiki Organic Portabella Mushroom, 8 Ounce
Price with Maika`i card
$6.49 was $6.99$0.81/oz
Maika`i Garlic, 1 Teaspoon
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Maika'i Peeled Garlic, 6 Ounce
Price with Maika`i card
$3.99 was $4.49$0.67/oz
Maika`i Glazed Pecans, 1/2 Cup
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Maika'i Glazed Pecan Halves, 8 Ounce
Price with Maika`i card
$7.99 was $8.99$1.00/oz
Goat Cheese, 8 Ounces
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Vermont Chèvre Goat Cheese, 4 Ounce
$5.99$1.50/oz
Fresh Sage, 1 Tablespoon
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Sage Herb, 1.5 Ounce
Price with Maika`i card
$2.79 was $3.29$1.86/oz
Olive Oil, 4 Tablespoons
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Bertolli Extra Virgin Olive Oil, 8.45 Ounce
Price with Maika`i card
$5.49 was $7.69$0.65/oz
Salt, 1/2 Teaspoon
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Morton Salt, 26 Ounce
$3.49$0.13/oz
Black Pepper, 1/4 Teaspoon
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McCormick Black Pepper, Ground , 3 Ounce
Price with Maika`i card
$4.99 was $7.29$1.66/oz

Directions

Ingredients

  • 1 1/2 pound baby portabella 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 goast cheese
  • 1 tablespoon fresh sage
  • 4 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

 

Directions

  1. Preheat oven to 350F.
  2. Prep mushrooms by carefully breaking off stems. Chop stems fine, discarding tough stems.
  3. 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.
  4. In a medium-sized bowl, mix together the mushroom stem mixture, goat cheese, salt and black pepper until well combined. Set aside.
  5. 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.
  6. Once mushrooms are cooked, top with a whole glazed pecan.
  7. Serve.