Ingredients:

• 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

Directions:

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.