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


  1. Preheat the oven to 350°F. Lightly grease a large shallow baking pan and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Pour 1/2 cup water into the bottom of the pan and bake uncovered for 20 minutes, or until the tops are lightly browned.