INGREDIENTS
12 large mushrooms
1/2 an onion, diced
1 clove of garlic, minced
2 tbsp of olive oil
1/2 cup of chopped pecans
1/2 cup of breadcrumbs
1 tsp of lemon juice
salt and pepper, to taste
PREPARATION:
- Preheat the oven to 375°F.
- Clean at least 12 large mushrooms and remove the stems. Leave the caps aside to be stuffed, and chop the stems for part of the stuffing.
- In extra virgin olive Oil, saute the onions, stems, pecans, breadcrumbs, and garlic. Now add the lemon juice, and salt and pepper to taste. Add a little more olive oil if the mixture is too dry.
- Now spoon the stuffing into the caps and place them in a non-stick, oven-proof pan.
- Bake for about 20 minutes.
- Garnish with minced chives and red bell pepper