¼ teaspoon fresh thyme leaves, plus more for garnish
2 tablespoons panko bread crumbs
Nutrition Info
Calories 224
Fat 18g
Carbs 9g
Fiber 5g
Sugar 3g
Protein 9g
How to Make It
1. Step
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Step
Remove stems from the mushrooms and reserve for the filling. Arrange the mushroom caps, stem-side up, on the prepared baking sheet. Brush with the olive oil and season with salt to taste.
3. Step
Make the filling: Finely chop the mushroom stems, then add to a medium skillet with the butter and garlic. Cook over medium heat for about 5 minutes, or until the mushrooms and garlic have softened and browned slightly. Remove the pan from the heat.
4. Step
Add 2 tablespoons of Fisher® Chopped Pecans, the onion powder, ¼ teaspoon salt, the pepper, and soy sauce to the skillet and stir to combine.
5. Step
While the pan is still warm, but not hot, add the cream cheese, Parmesan, and thyme and stir until the mixture is smooth.
6. Step
Carefully fill each mushroom cap with the filling. Sprinkle the remaining 2 tablespoons of Fisher® Chopped Pecans and the panko bread crumbs on top of the mushrooms.
7. Step
Bake for 15 minutes, or until the mushrooms are tender and the topping has browned slightly.
