Bacon Pecan Stuffed Mushrooms Pairing: Petit Barone, Columbia Valley or Red Mountain Cabernet Sauvignons

Bacon Pecan Stuffed Mushrooms Pairing: Petit Barone, Columbia Valley or Red Mountain Cabernet Sauvignons

NGREDIENTS:

4 tablespoons butter, divided

2 tablespoons canola oil

12 large fresh mushrooms (about 1 pound), stems removed

1/4 teaspoon salt

2 tablespoons finely chopped onion

1 cup soft bread crumbs

6 bacon strips, cooked and crumbled

2 tablespoons chopped pecans

2 tablespoons sherry or beef broth

2 tablespoons sour cream

2 tablespoons minced fresh chives

INSTRUCTIONS:

  1. Preheat broiler. In a large skillet, heat 2 tablespoons butter and oil over medium-high heat. Add mushroom caps; cook 2 minutes on each side. Sprinkle with salt. Remove with tongs; drain on paper towels, stem side down.
  2. In same pan, heat remaining butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat; stir in remaining ingredients. Spoon into mushroom caps.
  3. Place on a broiler pan. Broil 5 in. from heat 2-3 minutes or until filling is browned.

 

Recipe Credit: tasteofhome.com