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1/2 c. salad oil

1 lb. large mushrooms

Excellent as an appetizer or to accompany steak.  Make ahead and put on trays in the refrigerator. Put 1/2 cup salad oil in a custard cup.  Wash 1 pound large mushrooms and remove stems. Dip each cap into oil and place into rectangular dish, placing large ones into the corners, or use large ring mold.  Mix together chopped mushroom stems and other ingredients. Stuff caps. 

Stuffing:

1 Tbsp. chopped mushroom stems

1/4 c. chopped chives or scallions

1/3 c. chopped pecans 

1 (5 oz.) can chicken spread

2 Tbsp. sherry or sauterne 

1 Tbsp. salad oil

1 egg 

1/2 Tbsp. salt

dash of pepper

Top each mushroom cap with a partially toasted pecan half. Cover with plastic wrap and cook 15 minutes in a microwave oven on High. Let stand 5 minutes.