This fancy stuffed mushroom is incredibly easy to make and just as easy to modify. Consider the pecan guajillo paste, a smear made from just pecans, guajillo chiles, and salt, your canvas upon which to paint. A tasty, tasty canvas that stands on its own, but which also makes a great starting point for you to play with. I’ve also included two versions, one done in the oven and one on the stovetop for a super healthy version.
1 guajillo chile, rehydrated with the stem and seeds removed
1/2 cup of pecan pieces
1/3 teaspoon of salt (mesquite smoked salt makes this even better)
15 to 20 cremini mushrooms, stems removed
Optional: Olive oil for brushing
To rehydrate the chile, remove the stem and seeds and place it in a pot of simmering water for about 10 minutes. Save that rehydaring liquid. Puree the rehydrated chile, pecans, and salt. Add just enough of the rehydrating liquid, 1 tablespoons at a time between blendings, to get your pecan guajillo paste to blend. Stuff the mushroom caps with the pecan guajillo paste.
“You can also make this with other nuts, but pecans make it a little extra creamy!”
In the Oven: Lightly brush each mushroom with olive oil. Place the mushrooms on a baking sheet and bake them at 375°F for 10 to 12 minutes, just until the mushrooms are barely cooked.
On the Stovetop: Place the mushrooms in a saute pan over medium heat and cover the pan. Cook the mushrooms for 6 to 8 minutes, just until the mushrooms are barely cooked.
“I usually do mine in the oven, but if you want to use no oil at all, make them on the stovetop. The covered pan will keep the mushrooms hydrated and you won’t need any oil at all.”
Try any of the following ingredients as additions to blended with the pecan guajillo paste:
6 cloves of roasted garlic
1 clove of raw garlic
1 teaspoon of toasted cumin powder
3 tablespoons of minced red onion (not pureed into the paste, just combined by hand)
Crisped sage on top
Topped with grated zucchini
1 chipotle in adobo
2 teaspoons of maple syrup
Baking Dish or Saute Pan with Lid