Ingredients:

  • 12 large mushrooms
  • 1/2 an onion, minced
  • 1 clove of garlic, minced
  • 2 tbs of olive oil
  • 1/2 cup of chopped pecans
  • 1/2 cup of breadcrumbs
  • 1 tsp of lemon juice
  • salt and pepper to taste

Cooking Instructions:

  1. Preheat the oven to 375 F
  2. 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 and dice 1/2 an onion.
  3. In Bertolli Extra Virgin Olive Oil saute the chopped stems, chopped pecans, breadcrumbs, and a minced clove of garlic. Now add a teaspoon of lemon juice and salt and pepper to taste. Add a little more olive oil if the mixture is too dry.
  4. Now spoon the stuffing into the caps and place them in a non-stick, oven proof pan.
  5. Bake for about 20 minutes.
  6. Garnish with minced chives and red bell pepper.