Stuffed Mushrooms With Pecans

Country music group Little Big Town's Kimberly Schlapman shares her recipe for mushrooms filled with a shallot, garlic, pecan blend and topped with Pecorino cheese.
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Kimberly visits Blackberry Farm in Walland, Tenn. to learn all about their mushrooms, then returns to the kitchen, with special guest Josh Turner, to make some inspired dishes from these earthy treasures, as seen on Season 2 of Great American Country's Kimberly's Simply Southern.

Cook time: 14-17 minutes | Yield: 6 servings


  • 18 baby bella caps, plus 1 cup quartered mushrooms for filling, stems removed
  • 1 tablespoon shallot
  • 2 cloves garlic
  • 1/2 cup pecans
  • 1 tablespoon tarragon
  • 3 tablespoons unsalted butter
  • Salt
  • Pepper
  • 1/4 cup Pecorino cheese, grated
  • 1 tablespoon parsley, minced
  • Olive oil for drizzling


Preheat oven to 375 degrees.

Place 18 mushroom caps on a sheet tray top side down. Take remaining 1 cup of mushrooms, shallot, garlic and pecans and place in a food processor. Pulse until it becomes a paste. In a sauté pan melt the butter and add the mushroom paste. Saute for 2-3 minutes stirring occasionally. Add the tarragon and season with salt and pepper.

Meanwhile make the topping. In a small bowl mix the cheese and parsley. Season with salt and pepper.

Fill each mushroom cap with the filling and top with cheese mixture. Drizzle olive oil on top. Place in oven and bake for 12-15 minutes until golden brown.

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