Pecan Stuffed Mushrooms

Instructions

1. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat butter over medium heat in a small skillet. Add in shallots, pecans, mushroom stems and garlic. Sauté until everything has softened. About 5 minutes.
3. Add warm ingredients to a medium sized mixing bowl and stir in goat cheese, parsley and breadcrumbs.
4. Preheat oven to 350 degrees F.
5. Spread out mushroom caps on a large baking sheet. Working with one mushroom at a time brush both inside and outside with oil (or melted butter) and stuff with 1 teaspoon of pecan filling. Place on center rack and bake from 20 minutes.
6. While mushrooms are cooking: heat honey and olive oil and medium sized skillet over low heat. Add in pecan halves and stir until they are completely coated. Over medium-low heat, cook until pecans have taken on a slightly darker color, about 3 to 4 minutes. Remove from oven, and spread pecans onto a piece of parchment to cool.
7. Once mushrooms are cooked, top with candied pecans and serve immediately. Enjoy!

*Recipe notes: Can also use butter