This recipe came from the Georgia Pecan Commission. Following my salt-reducing efforts in my diet, I substituted the can of chicken spread for 5 ounces of roasted pork meat that I had in the fridge. I also added a few chopped raisins to the stuffing to satisfy my craving of a salty/sweet appetizer.
Pecan and Chicken Stuffed Mushrooms
1 lb. large mushrooms
1 T. mushroom stems (from mushrooms)
¼ c. chives or green tops of scallions (chopped)
1/3 c. pecans (chopped)
5 oz. (1 can) chicken spread
2 T. sherry
1 T. salad oil
½ T. salt
1 dash black pepper
16-20 pecan halves (lightly toasted)
½ c. salad oil (for dipping)
Put ½ cup salad oil in cup or bowl. Wash mushrooms, remove and chop stems, reserving 1 tablespoon. Dip each mushroom cap into the oil, and place into rectangular dish or ring mold. (If using rectangular dish, larger caps should be placed in the corners.) Mix remaining ingredients (except pecan halves) and stuff caps with mixture. Top each cap with a pecan half. Cover with plastic wrap and cook 15 minutes on high in microwave oven. Let stand for five minutes before serving.