Nuts And Cream Stuffed Mushrooms - cooking recipe

Ingredients

1 lb mushroom, button
1 cup pecans, finely chopped
3 tablespoons parsley, fresh chopped
1/4 teaspoon thyme, fresh chopped (less if dry)
salt
pepper
4 ounces cups cream cheese, soft
1 teaspoon garlic, minced
1/2 cup heavy cream

Preparation

Preheat oven to 350.
Rinse and dry mushrooms. Remove stems. Chop stems to make 1 cup.
Arrange caps on silpat lined sheet pan.
Mix chopped stems, pecans, parsley, thyme, salt, pepper, cream cheese and garlic.
Spoon into mushroom caps.
Pour cream over the filled caps.
Bake 20-25 mintes basting with cream once or twice.
Serve warm.