How to Make: Maika`i Glazed Pecan Stuffed Mushrooms

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Maple syrup offers a similar sweetness at a lower price.

Preheat the oven to 350°F (175°C).

Carefully break off the stems of the mushrooms and discard any tough stems.

Chop the mushroom stems into tiny pieces.

Heat olive oil in a skillet over medium-high heat.

Add garlic, chopped mushroom stems, pecans, and sage to the skillet and cook for about 5 minutes until softened.

In a medium-sized bowl, mix together the cooked mushroom stem mixture, goat cheese, salt, and black pepper.

Brush the insides and outsides of each mushroom cap with olive oil.

Stuff each mushroom cap with 1 teaspoon of the filling mixture.

Place the stuffed mushrooms on a large baking sheet.

Bake in the preheated oven for 20 minutes until the cheese is golden brown.

Top each stuffed mushroom with a whole maikai glazed pecan before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens