Maika`i Glazed Pecan Stuffed MushroomsMaika`i Glazed Pecan Stuffed Mushrooms
Maika`i Glazed Pecan Stuffed Mushrooms
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 Mililani
Maikai Glazed Pecans Stuffed Mushrooms - Web (Thryveai).jpg
Maika`i Glazed Pecan Stuffed Mushrooms
0
Servings6
0
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 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

  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
Small Kine Farm Keiki Organic Portabella Mushroom
Small Kine Farm Keiki Organic Portabella Mushroom, 8 Ounce
$7.89$0.99/oz
Maika`i Garlic, 1 Teaspoon
Maika`i Peeled Garlic
Maika`i Peeled Garlic, 6 Ounce
Member Price
$3.99 was $4.39$0.67/oz
Maika`i Glazed Pecans, 1/2 Cup
Not Available
Goat Cheese, 8 Ounces
Not Available
Fresh Sage, 1 Tablespoon
Sage Herb
Sage Herb, 1.5 Ounce
$4.39$2.93/oz
Olive Oil, 4 Tablespoons
Bertolli Extra Virgin Olive Oil
Bertolli Extra Virgin Olive Oil, 8.45 Ounce
Member Price
$8.99 was $10.39$1.06/oz
Salt, 1/2 Teaspoon
Morton Salt
Morton Salt, 26 Ounce
Member Price
$3.99 was $4.99$0.15/oz
Black Pepper, 1/4 Teaspoon
Not Available

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

  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.