Pecan and Pimiento Stuffed Mushrooms

Servings: 20

Prep Time: 30 min

Cook Time: 20 min


1/2 cup; melted butter

1/2 cup; chopped onion

1/2 cup; chopped celery

1/2 cup; chopped pecans

1/4 cup; chopped pimiento

1/2 box (6 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing

1 1/4 cups; beef broth

2 eggs, well beaten

20 large mushrooms


  • Preheat the oven to 350°F. Lightly grease a large shallow baking pan and set aside.
  • Place the butter in a large skillet over medium heat. Add the onion and celery and sauté for about 5 minutes, or until the vegetables are soft.
  • Add the pecans and pimiento to the onion mixture, stirring to combine. Stir in the stuffing mix broth, and eggs, and remove from the heat.
  • Wash the mushrooms, dry, and remove the stems. Fill the caps with the stuffing mixture, dividing it evenly among the mushrooms. Arrange the stuffed mushrooms in the prepared baking pan.
  • Pour 1/2 cup water into the bottom of the pan and bake uncovered for 20 minutes, or until the tops are lightly browned.