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.