Pecan-Garlic Stuffed Mushrooms

Ingredients

• 12 medium domestic mushrooms, brown or white
• 1 tablespoon butter
• 2 green onions, thinly sliced
• 1 or 2 cloves garlic, minced, or to taste
• 1 1/2 tablespoons ground pecans
• 1 1/2 tablespoons unflavored dried bread crumbs
• 1 1/2 tablespoons grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 or 3 tablespoons coarsely chopped pecans, for garnishing
• Paprika, for sprinkling

Directions

Wipe mushrooms with a damp cloth to remove dirt; remove stems and reserve. Place 12 mushroom caps, undersides facing down, on a microwave-safe plate lined with a paper towel. Microwave on high (100 percent) until hot (2 to 2 1/2 minutes). Set aside.

Chop reserved mushroom stems; place stems, butter, green onion and garlic in 2-cup microwave-safe measuring cup. Microwave on high until vegetables are soft (2 to 3 minutes), stirring once. Add ground pecans, bread crumbs, cheese, salt, and pepper; stir until well-combined.

Turn mushroom caps over. Divide stuffing mixture among the 12 mushrooms, spooning it into caps; place stuffed mushrooms on microwave-safe plate lined with a paper towel. Sprinkle a few coarsely chopped pecan pieces and some paprika over each cap. Microwave until heated through (2 to 3 minutes). Serve immediately.