Basil, Parmesan cheese and mushroom blend together well, while buttery pecans give these hot nibblers a surprising crunch. Our kids, grandkids and great-grandkids request them at every family gathering.
—MILDRED ELDRED UNION CITY, MI
START TO FINISH: 30 MIN. • MAKES: 18-20 SERVINGS
18 to 20 large fresh mushrooms
1 small onion, chopped
3 tablespoons butter
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon dried basil
Dash cayenne pepper
1. Remove stems from mushrooms; set the caps aside. Finely chop stems. In a large skillet, saute the chopped mushrooms and onion in butter for 5 minutes or until the liquid has evaporated. Remove from the heat and set aside.
2. In a small bowl, combine the bread crumbs, pecans, Parmesan cheese, salt, basil and cayenne; add the mushroom mixture. Stuff firmly into mushroom caps.
3. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 15-18 minutes or until tender. Serve warm.