PECAN-STUFFED MUSHROOMS

These mushrooms are filled with buttery sautéed mushrooms and garlic combined with ground pecans and sharp pecorino cheese. These savory bites hold up well in a chafing dish and make a nice vegetarian addition to an hors d’oeuvres buffet at a cocktail party.

Makes 18 stuffed mushrooms

18 CREMINI (BABY BELLA) MUSHROOM CAPS PLUS 1 CUP QUARTERED CAPS

1 SMALL SHALLOT, PEELED

2 GARLIC CLOVES, PEELED

½ CUP PECAN PIECES OR ROUGHLY CHOPPED PECANS

3 TABLESPOONS BUTTER

1 TABLESPOON CHOPPED FRESH TARRAGON

SALT AND FRESHLY GROUND BLACK PEPPER

¼ CUP GRATED PECORINO CHEESE

1 TABLESPOON CHOPPED FRESH PARSLEY

OLIVE OIL, FOR DRIZZLING

1. Preheat the oven to 375˚F.

2. Place the 18 mushroom caps on a baking sheet, top side down. Place the remaining 1 cup quartered mushrooms, the shallot, garlic, and pecans in a food processor and pulse until the mixture becomes a paste.

3. Melt the butter in a medium skillet over medium heat. Add the mushroom paste and cook for 2 to 3 minutes, stirring occasionally. Add the tarragon and season with salt and pepper.

4. Meanwhile, mix the pecorino and parsley in a small bowl. Season with salt and pepper.

5. Using a small spoon, fill each mushroom cap with the mushroom-pecan filling and top with the cheese mixture. Drizzle olive oil on top. Bake until golden brown, 12 to 15 minutes. Serve warm.

SOUTHERN SIMPLE: These mushroom hors d’oeuvres can be assembled a day in advance, refrigerated, and baked right before serving.