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Mushroom Delight


  • 12 Large mushrooms
  • 2 tablespoons softened butter
  • 1/2 cup finely chopped  Georgia pecans from Pearson Farm
  • 1 1/2 tablespoons chopped parsley
  • 1/2 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon thyme
  • 1/2 cup heavy cream



Remove stems from mushrooms. Chop stems finely enough to make 1/2 cup. Mix stems, butter, nuts and next 4 ingredients. Heap mushroom caps with filling and place in shallow baking pan. Pour cream over all. Bake at 350 degrees for 20 minutes - basting once or twice with cream. Serves 6-8.


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