Nutty Stuffed Mushrooms
12 cremini mushrooms
2 T. olive oil, divided
1 T. butter
1 shallot (yield 1/4 cup minced)
1/4 C. plain dry bread crumbs
1/4 C. finely chopped pecans
4 T. grated Parmesan cheese, divided
1/2 tsp. Penzy’s Mural of Flavor spice mix
1/2 tsp. dried tarragon
1/4 tsp. dried thyme
Pinch of basil
1/4 C. mayonnaise
1 T. balsamic vinegar
Preheat oven to 400 degrees. Clean mushrooms by rubbing with a dry paper towel. Remove stems and set aside. Place mushroom caps in a bowl and toss with 1 tablespoon of the olive oil. Arrange mushroom caps on baking sheet, stem side down. Bake 10 minutes or until golden brown. Drain liquid and place mushroom caps in 9X13 glass baking dish, stem side up.
Heat remaining 1 tablespoon olive oil and butter in a skillet over medium-low heat. Add the minced shallot and cook, stirring occasionally, 1 minute. Finely chop the mushroom stems and add to the skillet with the shallots. Cook, stirring occasionally, 8 minutes or until tender.
In a medium-sized mixing bowl, combine bread crumbs, pecans, 3 tablespoons of the cheese, the spices, mayonnaise, and balsamic vineagar. Add shallots and mushroom stems; stir to combine. Stuff the mixture into the mushroom caps and sprinkle with remaining 1 tablespoon of Parmesan.
Bake 15-20 minutes or until mushrooms are golden and heated through.
Modified from this recipe.