Ingredients
20 medium-sized mushrooms
3 oz cream cheese, softened
2 tbsp cooked, crumbled bacon
1 1/2 tbsp chopped pecans
2 tbsp italian style bread crumbs
2 tsp minced chives
1 tbsp white wine
3 tbsp melted butter
Directions
Wash and dry mushrooms. Gently separate stems from mushroom caps.
(Save stems for use in another recipe.) Brush caps with melted
butter. Fill each cap with a mixture of cream cheese, bacon, pecans,
bread crumbs, chives, and wine. Broil stuffed mushrooms for 3-5
minutes. Serve hot. Stuffed mushrooms may be assembled the day before
the party, covered, and broiled before serving. Source: "Teasers and
Appeasers", an Hors d'Oeuvre cookbook.
Servings: 20 servings
Pecan Stuffed Mushrooms Recipe brought to you by Recipe Ideas
Categories: Appetizer; Mushroom; Nut; Pecan; Vegetable
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into ancient history, certainly as far into history as early Egypt, and possibly even further. Interesting though that maybe, these, ancient records were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe found, according to academics is a series of stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius compiled some scripts describing recipes cooked by the Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient chefs were skilled in the use of many herbs, including a few that will be familiar to modern cooks such as basil, rue and parsley. Later, there were two interesting recipe books published in the fourteenth century : a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the curry that we all know today, but rather recipes for the types of food prepared for the rich. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from the Middle-East, including spices like parsley, basil and rosemary. These new culinary innovations caused a torrent in manuscripts on cooking, most of which still exist in private libraries. By the time we get to the 1900s, cookery books are starting to become popular as a result of increased literacy, people having increased free time and being a little richer. |
We hope you enjoy this Pecan Stuffed Mushrooms recipe.
