Active Time

　　25 min

　　Total Time

　　1 hr

　　Baked creminis bursting with a buttery pecan and garlic stuffing make for eye candy just waiting to be devoured.

　　

Ingredients

Makes 8 (first course) servings

　　24 (1 1/2- to 2-inch-wide) cremini or baby bella mushrooms with stems

　　2 tablespoons unsalted butter, plus additional for buttering dish

　　1 large garlic clove, minced

　　1 1/2 teaspoons finely chopped fresh oregano

　　4 oz pecans (1 cup), finely chopped

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　1 cup heavy cream

　　

Step 1

Put oven rack in middle position and preheat oven to 400°F.

　　

Step 2

Trim ends of mushroom stems and carefully separate caps and stems, reserving both. Arrange caps, stemmed sides up, in a buttered 13- by 9-inch shallow baking dish.

　　

Step 3

Finely chop stems, then cook with garlic and oregano in butter in a 10-inch heavy skillet over moderate heat, stirring frequently, until lightly browned, about 5 minutes. Stir in pecans, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently, 1 minute. Stir in 1/3 cup cream and bring to a simmer, then remove from heat.

　　

Step 4

Sprinkle insides of caps with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, then divide filling among caps. Drizzle mushrooms with remaining 2/3 cup cream and bake until filling is browned and caps are tender, about 30 minutes. Serve mushrooms drizzled with pan juices.

　　Cooks' note:

　　Stuffed mushrooms can be assembled, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking.