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      Pecan & Chicken Stuffed Mushrooms


      1 Ib. medium/large mushrooms

      1 Tablespoon mushroom stems (from mushrooms)

      1 Tablespoon chopped chives (dried)

      1/3 Cup pecans (chopped)

      4-5 oz. (1 can) chicken spread

      2 Tablespoon chicken broth

      1 Teaspoon lemon juice

      1 Tablespoon salad oil

      1 Egg

      1/2 Teaspoon salt

      Dash of black peppers

      16-20 Pecan halves

      1/2 Cup salad oil (for coating mushrooms)


      Wash mushrooms, remove stems, chop 1 tablespoon of stems. Brush salad oil on each mushroom cap, and place in microwaveable rectangular dish. (Larger caps whould be placed in corners) Mix remaining ingredients (except pecan halves) and fill caps will mixture. Top each mushroom with a pecan half. Cover and cook 15 minutes on high in microwave oven. Let stand for five minutes before serving. May be prepped and refrigerated in advance, but place pecan halves on just before cooking.